Recipe by Chris Richard
This beautiful French dish is most popular during summertime and pairs wonderfully with our favorite summertime wine: our 2019 Rosé of Pinot Noir. The fresh vegetables, garlic, and extra virgin olive oil highlight the elegant bright acidity in the wine; while the bell peppers help to bring forward the delicate fruit flavors in the rosé. Overall a lovely balance is created in this dish along with our Rosé of Pinot Noir.
Half-cut red bell pepper
Half-cut yellow bell pepper
Half-cut green bell pepper
4 small yellow Zucchini
4 small green Zucchini
1 yellow onion
20 cloves of garlic
Extra virgin olive oil
Salt and Pepper
Piment de Ville
1 can of petite diced 28oz. tomatoes or heirloom tomatoes
Fresh Italian parsley
Grab the yellow onion and chop it into small pieces. Next, take the 20 cloves of garlic and cut them into thin slices. Then grab all the peppers, red, yellow, green, and cut them all into small cubes. Cut the eggplant into 4 pieces and then cut into medium pieces. Open the can of tomatoes. Cut all the zucchini into medium pieces. Chop 1 tablespoon of each rosemary, thyme, parsley, and basil.
In a large saucepan put about 4 tablespoons of extra virgin olive oil to cover the bottom of the pan, add the chopped onion, and cook till translucent. In another large saucepan add again 4 tablespoons of extra virgin olive oil and add the sliced garlic, cook on medium to hot heat and be careful not to burn it. In the same pan, add the 28oz. can of diced tomatoes, all the fresh herbs which include basil, thyme, rosemary, and parsley, and cook it slowly over medium heat. In the same pan add your already cooked onions. Let it all cook for about 10 minutes on medium heat and add 1 large pinch of salt and pepper to it. Also add 1 pinch of piment de Ville. We are going to transfer it all in a large pot now and put it to the side.
In a large new saucepan add 4 tablespoons of extra virgin olive oil and will cook the eggplant in the warm olive oil for 7 minutes on medium heat and when cooked will transfer it to our large pot. Repeat these steps by cooking the red, yellow, and green peppers in a large saucepan with 4 tables spoons of olive oil for 5 minutes at medium heat then once cooked will transfer it to our large pot. Then add the green and yellow zucchini and cook in a large saucepan with 4 tablespoons of extra virgin olive oil for 7 minutes.
Once cooked, transfer it all to the large pot which now will let it cook on medium heat for about 20 minutes. Makes sure you with a large spatula that you are constantly stirring altogether. After 20 minutes of cooking, you are ready to plate your Ratatouille.