Ratatouille
- 3 Tbsp olive oil
- 1 large onion, peeled and diced
- 1 large clove garlic, minced
- 1 Tbsp dried thyme leaf
- 2 Tbsp dried oregano
- 12 small new potatoes, diced
- 2 medium zucchini, ends trimmed, diced
- 1 large Japanese eggplant, ends trimmed, diced
- 2 medium tomatoes, cored and diced
- 6 large white mushrooms, ends trimmed, roughly chopped
- 1/2 cup dry white wine
- 1-2 Tbsp tomato paste
- 6-10 large basil leaves, roughly torn
- 1 tsp sugar (optional)
- Kosher salt and fresh black pepper, to taste
- 1/4 cup grated Parmigiano-Reggiano cheese
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- Basil, large leaves (6)
- Garlic (1 large clove)
- Japanese eggplant, large (1)
- Mushrooms, large white (6)
- Onion, large (1)
- Oregano, dried (2 Tbsp)
- Potatoes, small new (12)
- Thyme, dried leaf (1 Tbsp)
- Tomatoes, medium (2)
- Zucchini, medium (2)
- Canned Goods
- Tomato paste (1 Tbsp)
- Cooking & Baking
- Kosher salt and fresh black pepper (1)
- Olive oil (3 Tbsp)
- Sugar (1 tsp)
- Dairy
- Parmigiano-reggiano cheese, grated (1/4 cup)
- Beer, Wine & Liquor
- White wine, dry (1/2 cup)
Preparation
Read recipe preparation on theperfectpantry.com
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Recipe Stats
Published September 21, 2010 (2 years ago).
3 people saved this recipe.
