@@ -19,6 +19,8 @@ This classic Provençal summer stew features eggplant, summer squash, bell peppe
-*800g* canned whole tomatoes, with their juices, pureed
-*1* bouquet garni (herb bundle), made from fresh herbs such as thyme, parsley, and basil, tied together with butcher's twine
- Chopped fresh parsley leaves and tender stems, for garnish (optional)
-*15 ml* balsamico
-*10 g* sugar
- Kosher salt
- Freshly ground black pepper
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@@ -36,6 +38,6 @@ Add another ¼ of the olive oil to skillet and heat over medium-high heat until
Add remaining ¼ of the olive oil to skillet and heat over medium-high heat until shimmering. Add eggplant and cook, stirring, until softened, about 4 minutes; add more olive oil as needed if skillet dries out while cooking eggplant. Scrape eggplant into pot with other vegetables and stir to combine.
Set pot of vegetables over medium-high heat and stir in tomato puree and herb bundle; heat until ratatouille is gently bubbling, then lower heat to medium and cook, stirring, until tomato puree coats vegetables in a thick sauce, about 15 minutes. Discard herb bundle. Season with salt, stir in chopped parsley (if using), and drizzle with a small amount of fresh extra-virgin olive oil. Serve right away, or chill and serve either reheated, slightly chilled, or at room temperature.
Set pot of vegetables over medium-high heat and stir in tomato puree and herb bundle; heat until ratatouille is gently bubbling, then lower heat to medium and cook, stirring, until tomato puree coats vegetables in a thick sauce, about 15 minutes. Discard herb bundle. Season with salt, pepper, sugar, and balsamico. Stir in chopped parsley (if using), and drizzle with a small amount of fresh extra-virgin olive oil. Serve right away, or chill and serve either reheated, slightly chilled, or at room temperature.
