A recipe by K. · …
You don’t make a ratatouille. You build it. Each vegetable seared alone, on high heat, in order — never all together in the pan. That’s the whole secret, and K. won’t say it twice.
Fifteen minutes on the clock, a food processor that handles the dice, a salad spinner that drains the tomatoes of their water. Then you cover, you forget, you stir from time to time. Forty minutes, or more — time does the rest. The Parisian’s batch-ratatouille: it keeps, it improves, it stays quiet.
Ingredients
Method
- Olive oil, crushed garlic, thyme in a large sauté pan or wok, low heat. Let it perfume.
- Red onions in cubes (food processor). Add them.
- Crank the heat. They stay in there 15 minutes. Non-negotiable.
- Eggplants in dice. Add, salt.
- Bell peppers in dice. Same treatment, same method.
- Zucchini in dice. Same.
- Tomatoes cut in half or in quarters, spun in a salad spinner to drain their water.
- In the food processor, pulse them, add them.
- Cover. Drop to low heat.
- Stir every 20 minutes. 40 minutes minimum, no maximum. Lid on to keep the water, off to reduce: the consistency is on you.
Notes
Two secrets: the order — each vegetable seared alone, on high heat — and the food processor that chops the cubes in seconds, 15 minutes flat before covering. By knife, it’s possible: budget the time. K. doesn’t have any.
Many lives: hot day one, cold day two. Revive it with fresh herbs or a little cheese, or slip it into parchment. It never gets thrown away.
Whispered by the bots, tested and tasted by Koinkk. 🦆