Braising

Ratatouille

Ingredients

• 20 ml Olive oil
• 70 g White onion, diced
• 4 g Garlic, minced
• 6 g Tomato paste
• 25 g Green bell pepper, medium diced
• 100 g Eggplant, medium diced
• 70 g Zucchini, medium diced
• 40 g Button mushrooms, sliced or quartered
• 45 g Tomato concasse
• 30 ml Chicken or vegetable stock
• Salt and pepper, as needed
• Chopped fresh herbs, as needed

Procedure

1. Heat the oil in a pan over medium heat. Add the onions and sauté until translucent, about 4-5 minutes.
2. Add the garlic and sauté until it releases its aroma, about 1 minute.
3. Add tomato paste and cook over medium heat until it turns a deeper color and gives off a sweet aroma, about 1 minute.
4. Add the remaining ingredients in order, stirring as necessary.
5. Add salt and pepper to taste according to your preference.
6. Add chicken stock to adjust the consistency of the stew as it simmers if the stew begins to appear dry.
7. Stew or braise the vegetable until it is flavourful, fully cooked, and fork tender.
8. 8. Serve immediately or hold for later use.