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Diamond Crystal Home > Culinary > Recipes from Experts > Classic Tomato Ratatouille with Pasta

Classic Tomato Ratatouille with Pasta

Created by Napa Valley chef, Pilar Sanchez, chef partner of Pilar

This classic ratatouille is rich in flavor. The mellow tomatoes add a nice background note and highlight the big flavors from the vegetables. This dish freezes well, so make plenty to have for later.

Ingredients

• 2 - 4 tsp. - Diamond Crystal^® kosher salt
• 4-5 medium - Zucchini, green and yellow, diced
• 1 medium - Eggplant, peeled, diced
• ½ cup - Olive oil, divided
• 1 ½ large - Yellow onions, julienne strips
• 2 medium - Red bell peppers, julienne strips
• 1 large - Green bell pepper, julienne strips
• 1 large - Yellow bell pepper, julienne strips
• 6-7 cloves - Garlic, minced
• 1 Tbsp. - Diamond Crystal^® kosher salt
• ½ Tbsp. - Black pepper
• 5-6 medium - Tomatoes, heirloom varieties, ripe
• 8 halves - Oil packed sundried tomatoes
• 6 Tbsp. - Flat leaf parsley, fresh, minced
• as desired - Pasta noodles
• as desired - Parmesan cheese, grated, optional
• as desired - Olives, diced, optional
• as desired - Capers, drained, optional

Directions

1. Sprinkle 2 to 4 teaspoons of Diamond Crystal^® kosher salt over the zucchini and the eggplant, toss to coat, and allow the vegetables to stand 30 minutes. Pat off excess moisture using paper towels.
2. Heat a portion of the olive oil in a large skillet over high heat.
3. Add eggplant and zucchini, blotting off more moisture as you place in skillet. Sauté 2 to 3 minutes, browning vegetables, but not cooking through.
4. Add more olive oil as needed.
5. Remove from skillet and set aside.
6. Heat additional olive oil in same large skillet over high heat.
7. Add onion and bell peppers.
8. Sauté until soft, about 8 to 10 minutes.
9. Add garlic, ½ tablespoon salt and pepper to skillet as vegetables begin to soften.
10. Continue to sauté until soft to the bite.
11. Remove skin from tomatoes, and slice in halves, squeezing out seeds and excess juice.
12. Slice into thick strips.
13. Remove sundried tomatoes from oil and slice into thin strips.
14. Place tomato slices over vegetables in skillet, sprinkle with remaining ½ tablespoon salt, cover and simmer 5 to 6 minutes over medium high heat, or until tomatoes begin to release juices.
15. Uncover, baste vegetables with tomato juices, and simmer until almost dry, about 2 to 5 minutes.
16. Taste and adjust seasonings.
17. Layer half the parsley over the tomatoes.
18. Top parsley with the zucchini eggplant mixture, layering evenly in skillet.
19. Cover and simmer over medium low heat 10 to 12 minutes.
20. Uncover, and baste with juices until dry, about 10 to 12 minutes.
21. Toss mixture while basting to prevent burning. Taste and adjust seasonings.
22. Prepare pasta.
23. Plate pasta and top with a portion of the ratatouille.
24. Garnish as desired with the cheese, olives and capers.

Serving Suggestions

• Serve this robust, vegetable intensive French classic over rice, or use this delicious vegetable ratatouille as a topping for grilled chicken or fish.
• The lightness of this dish is further enhanced when used as a topping for giant baked potatoes, creating a unique vegetarian entrée. Top with grated cheese of choice.
• Add unique flavor to the dish by grilling the onions and peppers.
• Add smoked sundried tomatoes in lieu of the oil packed variety.