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Ratatouille BōKU

Name: Ratatouille BōKU
Prep time: 20 min
Cook time: 4 h
Total time: 4 h 20 min
Yield: 4
Ingredients: 1 onion, roughly chopped; 2 carrots roughly chopped; 2 celery stalks, roughly chopped; 1 tbsp garlic, smashed and chopped; 1 red bell pepper; 1 Anaheim pepper; 1 can (28 oz) crushed tomatoes or 10-12 peeled roma tomatoes, roughly chopped; 0.5 cup basil leaves; 1 tsp salt

[[ recipeID=recipe-8lmtnlvqk, title=Ratatouille BōKU ]]

Tags: Category_Entree, Energy, Recovery

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Ratatouille BōKU

Ratatouille is a classic stew originating in the South of France, where eggplant, tomatoes, zucchini, sweet bell peppers, and onions grow in abundance. Complemented by the addition of BoKU Super Food, this dish is simple yet elegant, and many different subtle variations and techniques can help you make the recipe your own.

Servings: 4

Keywords:

Prep Time: 20 mins
Cook Time: 4 hours 0 mins
Total Time: 4 hours 20 mins

Ingredients

Instructions

Ingredients

1 onion, roughly chopped
2 carrots roughly chopped
2 celery stalks, roughly chopped
1 tbsp garlic, smashed and chopped
1 red bell pepper
1 Anaheim pepper
1 can (28 oz) crushed tomatoes or 10-12 peeled roma tomatoes, roughly chopped
½ cup basil leaves
1 tsp salt

Instructions

Puree

In a large sauté pan add oil and turn the flame to a medium heat.
Once the pan is hot add the onion, celery, carrots and garlic.
Cook until all ingredients are softened or a fork can be easily stuck into the carrots.
While the first ingredients are cooking, blacken the skin on both kinds of peppers either under the broiler or over open flame on the stove top.
Do this to char the peppers on all sides until blackened.
Place the blackened peppers in a bowl covered tightly with plastic wrap or in a Ziploc bag to cool. Once they are cool enough to handle, peel off the skins.
Place the sautéed vegetables, peeled peppers, canned or fresh tomatoes, basil, herbs, salt, pepper to the blender and puree until smooth.

Preparing the Dish for Baking

Preheat oven to 300° F
Spread the puree on the bottom of an oven safe pan or skillet and place the sliced eggplant, tomatoes, and zucchini in a swirl from the outside in on top of the sauce.
Salt and pepper the veggies
Mix together the oil, garlic and thyme and drizzle over the veggies.
Turn the oven down to 280° F and cover the pan with foil and bake for 3 hours.
Refrigerate overnight to let the flavors mingle and marinade the veggies.
To serve, place the uncovered pan in a 350° oven and bake for 45 minute if cold or 20 minutes if warm/hot.

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