Ratatouille – when you got lots of veggies and just want to stick ’em in a pot and call it a day.
Note that this is a batch recipe!
The one thing I didn’t have to make this dish effectively was a SUPER gigantic sauce pot. I used the biggest one I had and then another one size down. It worked out, but to make this dish best – have a big sauce pot!
This recipe is derived from a cooking session with my oldest brother, a Kung Fu Masta Chef, Brandon Wassell.
- 12-15 tomatoes (cored)
- 2 Tbsp grape seed oil (personal preference; you can easily use vegetable oil too)
- 6 bell peppers, chopped into quarter-sized chunks (I used 3 green and 3 multi color)
- 3-5 yellow onion (ends cut, peeled, then chopped into quarter-sized chunks)
- 3-4 jalapeños, minced without seeds
- salt, to taste
- pepper, to taste
- 2 eggplant (ends cut, then chopped into quarter-sized chunks)
- 6-8 oz mushrooms, sliced
- 3-5 zucchini (ends cut, cut in half length-wise, then cut into 1/4″ thick crescents)
- 3-5 yellow squash (same prep as zucchini)
- 8-12 cloves garlic, minced
- fresh herbs, chopped (oregano & rosemary as a personal preference)
- 3 x 24 oz jars/cans tomato sauce
- several bowls to hold the prepped veggies
- SUPER gigantic sauce pot
- large mixing bowl
- Fill the sauce pot halfway with water. Bring to a boil. Using a paring knife on the tomatoes, making an X on the bottom of the tomatoes, just penetrating the skin and going upward to the pitted core on top. Boil the tomatoes for about 30-45 seconds, remove and transfer to an ice bath in a large mixing bowl for about 1 min. Remove tomatoes and pat dry. Peel the skin off and then chop into quarter-sized chunks.
- Prepare all your veggies before doing anything else 🙂 NOTE: the veggies you use, and their portion amounts, are ultimately up to you.
- Add grape seed oil into your SUPER gigantic sauce pot over medium-high heat. Once hot, add the peppers, onions, and jalapeños. Cook until soft, about 8-10 minutes. Stir every 1-2 minutes, always stirring from the bottom up! You do not want the bottom to burn. Add salt and pepper.
- Add the eggplant and mushrooms. Cook for about 8-10 more minutes. The eggplant will slowly disappear into the mixture. Continue stirring every 1-2 minutes from the bottom up.
- Add the zucchini and squash. Cook for 5-6 more minutes, stirring in the same fashion, until these veggies are soft too.
- Add the garlic and herbs. Mix it in well. Cook for 3-4 minutes.
- Add the tomatoes. Cook until the mixture reaches a boil, stirring in the same fashion. Taste the liquid. Add more salt if desired.
- Add the tomato sauce, mix it in and cook until the mixture boils again.
- Drop the heat to low so it simmers and cover. NOTE: I used a large and medium-sized sauce pot because I didn’t have a SUPER gigantic sauce pot 🙂
- Simmer for 2-3 hours. Being a batch, this can be portioned into bags, dated and frozen. Simply reheat in a pot once you want to eat it. You can eat this dish mixed with your favorite kind of past, mixed with quinoa, or simply on its own 🙂 enjoy!