Sides » Ratatouille
Print RecipeIngredients
For Bouquet Garni
- 2 bay leaves
- sprig of thyme
- sprig of parsley
- 4-5 black peppercorns
- 4-5 coriander seeds
For Ratatouille
- 10 tbsp olive oil, divided
- 1 medium onion, chopped
- 5 medium zucchini, chopped
- 3 medium eggplant, chopped
- 1 red bell pepper, seeded & chopped
- salt & pepper
- 4 medium tomatoes, peeled & chopped
- 3-4 garlic cloves, chopped
- bouquet garni (see above)
- 2 tsp Herbes de Provence
Equipment
- cheesecloth
- kitchen twine
How-to
- Bundle all bouquet ingredients into a piece of cheesecloth
- Wrap snugly with kitchen twine so that the ingredients stay in place during the cooking process. Set aside
Sauté Vegetables & Stew
- In 3 separate medium sauté pans over medium-high heat, add 2 tbsp olive oil to each
- Season onions with salt and pepper and cook in first medium sauté pan for 5-10 minutes, or until soft and translucent
- Season zucchini with salt and pepper and cook in second medium sauté pan for 8-10 minutes
- Cook bell pepper in third medium sauté pan for 5 minutes
- In a large sauté pan over medium-high heat, add 4 tbsp olive oil
- Season eggplant with salt and pepper and cook in large pan for 7-10 minutes
- Add all separately-cooked vegetables into the large pan with the eggplant. Add tomatoes, garlic and bouquet garni
- Cover & cook 20-30 minutes over medium heat
- Stir in Herbes de Provence. Remove and discard bouquet garni
- Serve as a side -- crusty bread recommended!
Chris Chung
Chris Chung's culinary knowledge has been influenced by many cultures. Chris was born in Honolulu, but grew up in Macao (a former Portuguese colony) where food is a marriage of Eastern and Western flavors and traditions. His family eventually returned to Hawaii where Chris attended school and worked in various Japanese restaurants on the island of Oahu, learning both front and back-of-the-house positions. Chris worked as Chef at Ken Oringer's sashimi bar UNI where he was eventually named "Rising Star Chef" in 2009. Today, Chris is Co-Owner/Executive Chef of French-Japanese fusion restaurant AKA Bistro in Lincoln, Massachusetts.
The ingredient list may look simple, but co-owner Christian Touche of AKA Bistro had explained that the perfection of this stewed vegetable dish comes from layered flavor and staged cooking. This recipe is the REAL DEAL, brought straight from Carpentras, Provence by Anny Touche, Christian's mother. Anny makes twice-yearly visits to AKA Bistro to bring Provençal recipes and to check the authenticity of the French dishes cooked at the restaurant. Chris Chung, Co-Owner/Executive Chef demonstrates Anny's recipe, separately sautéing each vegetable before combining them together to stew. Delicate Herbes de Provence give the dish subtle complexity -- without overpowering the layered nuances of the vegetables.
Chris Chung
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