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Homemade ratatouille

This hearty Provencal classic serves as the perfect transition dish taking from late summer going into autumn.

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Details

12

Ingredients

7

Steps

Time

20'

Prep

60'

Cooking

80'

Total

Ingredients

  • 455gaubergine
  • 2 (280g)courgette
  • 2 /(390g)yellow squash
  • 1 (150g)red bell pepper
  • 1 (150 g)orange bell pepper
  • 1 (285 g)large yellow onion
  • 3 (20g)garlive cloves
  • 4-5 (1120 g)large tomatoes
  • 4sprigs fresh thyme
  • 2bay leaves
  • 1 tbspsalt
  • 125 mlolive oil
Make it now
  • Step 1

    Preheat the oven to 375°F/190°C.

  • Step 2

    Prepare the vegetables by trimming the ends of the aubergine, courgette and yellow squash and slicing lengthways. Then stem and remove the seeds from the bell peppers. Insert the dicing kit into the KitchenAid 3.1L food processor. Secure the lid and turn the food processor to low speed. Insert the aubergine slices into the food tube and dice the aubergine. Turn off the machine and pour the diced aubergine onto the first sheet pan. Insert the dicing kit back into the food processor, secure the lid, and turn the speed back to low. Feed the courgette and yellow squash through the food tube, then pour the diced courgette and squash onto the second sheet pan. Repeat the process for the bell peppers, then pour the diced bell peppers onto the third sheet pan. Drizzle 2-3 tablespoons of olive oil over each tray and use your hands to thoroughly coat all diced vegetables. Place the trays in the preheated oven and roast each pan for 25-30 minutes, or until vegetables are tender and browning at the edges.

  • Step 3

    While vegetables are roasting, caramelize the onions and garlic and prepare the tomatoes. Heat your dutch oven on medium high heat. Add 2 tablespoons of olive oil to the pot and add the sliced onions. Allow the onions to saute on medium high for about 2-3 minutes, stirring occasionally, then reduce the heat to medium. Cook the onions, checking on them every 5 minutes to stir them and scrape up any fond that forms on the bottom of the pan. After about 20 minutes, add the sprig of thyme and minced garlic and continue to carmelize for another 3-4 minutes.

  • Step 4

    While onions are cooking, prepare the tomatoes. Bring a small pot of water to a boil, and fill a bowl with ice and water and set beside the stove. Drop each tomato into the boiling water for about 10 seconds, then use a slotted spoon to quickly transfer the tomatoes to the ice water bath. Repeat with all tomatoes. Then, using your fingers, remove the skins from the tomatoes and discard the skins. Finally, slice the tomatoes in half and remove all seeds. Insert the multipurpose blade into the food processor, add the prepared tomatoes, and then process the tomatoes until smooth.

  • Step 5

    Once onions are caramelized (they should be golden brown and reduced in size), add the processed tomatoes to the dutch oven along with the bay leaves and salt, then stir to incorporate. Then, add all of the roasted vegetables into the dutch oven. Add 125ml olive oil into the mixture, stir well, and cover. Increase to medium high heat and bring to a simmer, then reduce heat to medium and cook, covered, for 30-45 minutes.

  • Step 6

    Serve with crusty bread and another drizzle of olive oil.

  • TIP

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Homemade ratatouille

Step 1

Preheat the oven to 375°F/190°C.

Step 2

Prepare the vegetables by trimming the ends of the aubergine, courgette and yellow squash and slicing lengthways. Then stem and remove the seeds from the bell peppers. Insert the dicing kit into the KitchenAid 3.1L food processor. Secure the lid and turn the food processor to low speed. Insert the aubergine slices into the food tube and dice the aubergine. Turn off the machine and pour the diced aubergine onto the first sheet pan. Insert the dicing kit back into the food processor, secure the lid, and turn the speed back to low. Feed the courgette and yellow squash through the food tube, then pour the diced courgette and squash onto the second sheet pan. Repeat the process for the bell peppers, then pour the diced bell peppers onto the third sheet pan. Drizzle 2-3 tablespoons of olive oil over each tray and use your hands to thoroughly coat all diced vegetables. Place the trays in the preheated oven and roast each pan for 25-30 minutes, or until vegetables are tender and browning at the edges.

Step 3

While vegetables are roasting, caramelize the onions and garlic and prepare the tomatoes. Heat your dutch oven on medium high heat. Add 2 tablespoons of olive oil to the pot and add the sliced onions. Allow the onions to saute on medium high for about 2-3 minutes, stirring occasionally, then reduce the heat to medium. Cook the onions, checking on them every 5 minutes to stir them and scrape up any fond that forms on the bottom of the pan. After about 20 minutes, add the sprig of thyme and minced garlic and continue to carmelize for another 3-4 minutes.

Step 4

While onions are cooking, prepare the tomatoes. Bring a small pot of water to a boil, and fill a bowl with ice and water and set beside the stove. Drop each tomato into the boiling water for about 10 seconds, then use a slotted spoon to quickly transfer the tomatoes to the ice water bath. Repeat with all tomatoes. Then, using your fingers, remove the skins from the tomatoes and discard the skins. Finally, slice the tomatoes in half and remove all seeds. Insert the multipurpose blade into the food processor, add the prepared tomatoes, and then process the tomatoes until smooth.

Step 5

Once onions are caramelized (they should be golden brown and reduced in size), add the processed tomatoes to the dutch oven along with the bay leaves and salt, then stir to incorporate. Then, add all of the roasted vegetables into the dutch oven. Add 125ml olive oil into the mixture, stir well, and cover. Increase to medium high heat and bring to a simmer, then reduce heat to medium and cook, covered, for 30-45 minutes.

Step 6

Serve with crusty bread and another drizzle of olive oil.

TIP

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