Popular
Latest From the Show
Big Batch Cooking Ratatouille
Q&A with Organizational Pro Peter Walsh + Dermatologist Shares A…
Actor Hank Azaria + Freezer Meals + Artichokes 2 Ways with Rach
See Inside Barbara Corcoran's Stunning NY Apartment + It's Steak…
How to Make Chicken and Lobster Piccata | Richard Blais
Donnie Wahlberg Spills Details About NKOTB's First Ever Conventi…
Donnie Wahlberg + Jenny McCarthy Say Rach Is Such a "Joy" + Look…
The Best Moments From 17 Seasons of the Show Will Make You Laugh…
How to Make Crabby Carbonara | Rachael Ray
Rach Chats "Firsts" In Flashback From Our First Episode Ever In …
How to Make Apple-Cider Braised Pork Chop Sandwiches with Onion …
Rach's Chef Pals Say Goodbye to Show in Surprise Video Message
How to Make Sesame Cookies | Buddy Valastro
How to Make Tortilla with Potatoes, Piquillo Peppers and Mancheg…
How to Make Shrimp Burgers | Jacques Pepin
How to Make Spanakopipasta | Rachael Ray
Andrew McCarthy Chokes Up Discussing Emotional Trip to Spain wit…
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Andrew McCarthy Teases Upcoming "Brat Pack" Reunion Special
Michelle Obama Toasts Rach's 17 Years on the Air With a Heartfel…
Serve with toasted crusty bread and/or with poached or fried eggs for an easy elegant meal or spoon on top of French bread, top with mozzarella or Gruyère and bake for French bread pizzas. Or, freeze and use later on in Ratatouille-Stuffed Roasted Garlic Potatoes, Ratatouille & Ricotta Stuffed Peppers or Ratatouille Frittata.
Ingredients
- 2 firm, medium eggplant, peel half the skin off then dice into bite-sized pieces
- Salt and pepper
- ¼ cup olive oil
- 1 rounded tablespoon Herbes de Provence (a palmful)
- 2 large onions, chopped
- 4 large cloves garlic, sliced
- 2 fresh bay leaves
- 1 cup vegetable stock
- 3 medium zucchini, about 2 pounds, seeded and diced into bite-sized pieces
- 2 red bell or mild frying peppers, seeded and chopped
- One 32-ounce can plum tomatoes, crushed by hand
- A few leaves of basil, torn
- ¼ cup chopped flat-leaf parsley (a fat handful)
Yield
Serves: 3 quarts
Preparation
Preheat oven to 400°F.
Salt and drain the eggplant on a kitchen towel for about 20 minutes; pat dry.
Heat oil, 4 turns of the pan, in large, heavy-bottomed pot over medium-high heat. Add dried herbs and stir then add onions, garlic, bay leaves and season with a little salt and some black pepper. Cook, partially covered, 10 minutes to soften. Add vegetable stock, eggplant, zucchini, peppers, tomatoes and their juices, basil and parsley. Stir to combine, cover and transfer pot to oven to roast 30 minutes, stirring after 20 minutes or so. Uncover pot, stir again and roast 30 minutes more. Turn off oven and let stand 20 minutes more. Serve or cool and store. Remove bay leaves before serving.