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March 7, 2013

Ratatouille


The sum of my knowledge of Ratatouille before my culinary class consisted of the Pixar/Disney animated film.  In my class, we got to make the dish from scratch.  It involves a lot of dicing and mincing, which was the point as we were learning knife skills.  But we ended up with a hearty comfort dish, and one I know I'll make at home.

Ratatouille

Yield:  4 8-oz. servings

6 oz. Onions, medium dice
2 tsp. Garlic, minced
2 fl. oz. Vegetable Oil
6 oz. Green Bell Pepper, medium dice
6 oz. Red Bell Pepper, medium dice
6 oz. Eggplant, medium dice
4 oz. Zucchini, medium dice
12 oz. Tomato concassee
1 Tbsp. Basil Leaves, fresh, chiffonade
Salt & Black Pepper to taste

Directions: 
1.  Sweat the onion and garlic in the oil.
2.  Add the bell peppers, eggplant and zucchini and saute until tender.
3.  Add the tomato concassee, basil and seasonings, saute for 5 minutes.
4.  Adjust seasonings to taste.

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