Cooking Label
Prep Time
15-20 Minutes
Cook Time
35 Minutes
1 Cup
1 cup Tuscan Extra Virgin Olive Oil
2 large onions, halved and sliced into 1/4” arcs
4 large red or yellow bell pepper, seeded, cut into strips
1/4 cup minced garlic
2 eggplant (about 2 pounds), peeled and diced (1/4” to ½”) (peel and cut eggplant last so it does not brown in open air)
2 pounds zucchini or summer squash halved or quartered depending on size
4 pounds ripe tomatoes sliced into thin wedges
3 Tbsp Herbs de Provence
1 tsp. Pacific Blue Kosher Sea Salt
1 tsp. black pepper
In a large pot, add ½ cup Pasolivo olive oil, onions, bell peppers, garlic and eggplant with the salt. Cook about 7 minutes until onions are translucent but not brown, stir often.On a large well-oiled baking sheet evenly spread the zucchini and tomatoes, sprinkle with the pepper and thyme and coat in Pasolivo olive oil; bake 6 minutes.Pour hot onion/eggplant mixture over the tomato mix; Roast in oven until a slight browning on the edges occurs (about 8 minutes). Using tongs, stir vegetables from the corners inward then cook 12 minutes; until slight browning on edges occurs; sometimes it takes extra time if the oven has been open. We want some toasty brown edges rather than just mushy vegetables. Remove from oven.Transfer to metal 1/3 pan when cool.

This Ratatouille is created using Pasolivo olive oils, sea salt, fresh vegetables and it can be used as a side dish or you can spoon it onto a piece of bread. Pair this stew with a side of bread, grilled chicken, lamb chops, or roast chicken.
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