Ratatouille, by Eric Ripert's

By Valarie

Ingredients

• Recipe courtesy from Unichef Cookbook
• Serves 4
• 1/4 cup extra virgin olive oil
• 1 large onion, cut into 1/2-inch dice
• 1 red bell pepper, seeded and cut into 1/2-inch dice
• 1 banana pepper, seeded and cut into 1/2-inch dice
• 4 garlic cloves, thinly sliced
• 1 tablespoon tomato paste
• 3 tomatoes, seeded and cut into 1/2-inch dice
• 2 small zucchini, cut into 1/2-inch dice
• 1 medium eggplant, peeled and cut into 1/2-inch dice
• 1/4 cup grated Parmesan cheese
• 1/4 cup julienned fresh basil
• Fine sea salt and freshly ground pepper

Preparation

Step 1

Heat the olive oil in a Dutch oven over medium-high heat. Add the onion, red pepper, banana pepper and garlic to the pan and sauté until tender, 5 to 7 minutes. Add the tomato paste and continue cooking for 3 to 5 minutes. Add the tomatoes, zucchini, eggplant and cook until tender, about 10 minutes, adding water as necessary. Season to taste with salt and pepper. This can be done up to 2 days ahead and kept refrigerated. Serve hot with Parmesan and basil on top. Great served on grilled toast.