After the decadence of the holidays it’s nice to take a step back from the giant platters of meat, and copious amounts of dessert to enjoy some simpler, lighter fare that’s still filling and comforting. Enter a delectable French dish that is rustic yet refined, rich yet restrained, and definitely delicious. Ratatouille has long been a comfort food in the summer months, but it will liven up your table in the winter months too. Thin slices of eggplant, zucchini, and yellow squash slowly cook in a bright tomato sauce with plenty of olive oil. This ratatouille recipe is delicious by itself, or paired with a veggie and starch of your choice for a more complete meal.
Ratatouille
Ingredients
- 1 small eggplant (or 2 japanese eggplant if you can find them)
- 2 small zucchini
- 2 small yellow summer squash
- 1 cup marinara tomato sauce
- 2 tbsp olive oil
- 1 small bunch fresh parsley
- salt and pepper
Directions
Slice the eggplant, zucchini, and squash as thinly as you can (if you have a mandoline slice it will be perfect for this task, just mind your fingers!).
Spread ½ of the tomato sauce in an even layer on the bottom of your Suvie pan. Starting in one corner of the pan alternate placing the slices of eggplant, zucchini, and squash upright in a horizontal stack.
Go all the way around the edge of the pan until you come back to the starting point, then fill in the cracks with any remaining slices.
Drizzle with the olive oil, then spread the rest of the tomato sauce in an even layer.
Insert pan into your Suvie, input settings, and cook now or schedule.
Suvie Cook Settings
Bottom Zone: Slow Cook High for 2 hours
Serve with any vegetables or starch of your choice, and garnish with fresh parsley. Enjoy!
Note: If you would like to make this recipe in Suvie 1.0, insert pan into the top zone of Suvie, fill reservoir, and set to Slow Cook on High for 2 hours.
Wine Pairing
Ratatouille can be easily overwhelmed by robust wines so when pairing stick to lighter reds. These wines will allow the subtle vegetable notes to come through. We recommend pairing this dish with a Pinot Noir or a good Tempranillo.
