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Fresh, Natural Ratatouille

Fresh, Natural Ratatouille


1/4 cup extra virgin olive oil
1 large (8 ounces) onion, coarsely chopped
2 (10 ounces) red pepper, cut into 1/2- inch cubes
1/2 (10 ounces) eggplant, cut into 1-inch cubes
1 (10.5 ounces) zucchini, cut into 1/2-inch cubes
1 (8 ounces) tomato, cut into 1/2-inch cubes
4 cloves garlic, chopped
  bouquet garni (collection of herbs: chopped fresh parsley, thyme and bay leaf)
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chefs spice Options

  sea salt
  freshly ground pepper

Cooking Instructions

Toss eggplant with sea salt and leave for 2 to 4 hours (or overnight).

Prior to cooking, rinse eggplant to remove excess salt; pat dry with paper towels or a clean kitchen towel.

5 minutes prior to cooking, preheat your Staub Cocotte over medium heat. Add the olive oil to Cocotte.

Add the onion, garlic, red pepper, and eggplant to the Cocotte and stir to combine and coat with olive oil.

Season with salt and pepper and cook over medium heat for 20 minutes.

Add zucchini and cook for 10 minutes. Add tomato and cook for 10 minutes.

Remove from heat and taste. Adjust seasoning, add chopped bouquet garni and serve.

Recipe and image used with permission and courtesy of Staub. All rights reserved.

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