Ratatouille

Ratatouille
Print Recipe
Servings
2
Servings
2
Ratatouille
Print Recipe
Servings
2
Servings
2
Ingredients
Servings:
Instructions
  1. Sauté onions, fennel, bell pepper and garlic in olive oil, medium heat, until caramelized. Set aside.
  2. Sauté eggplant, zucchini, summer squash and tomatoes in the same oil, high heat until "al dente." Season with salt and pepper.
  3. Transfer all ingredients except cumin to a heavy pan. Add thyme, bay, and herbs du Provence. Let simmer, stirring often, until texture is somewhat thick. Add cumin and basil towards the end.
  4. Serve a good mound of ratatouille on a large plate. Place the shank on the ratatouille. Pour a little of the reduced (or pureed) stock over the shank. Garnish with parsley.
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