Recipe Archive
Ratatouille
| Serving size: | Serves 4-6 |
|---|---|
| Prep time: | 30 minutes |
| Cook time: | 20 minutes |
| Difficulty: |  |
| Average Rating | |
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| Nugget Signature Recipe | |
Ingredients
- 2 zucchini, diced
- 1 globe eggplant, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 medium red onion, diced
- 3 cloves garlic, minced
- 2 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- ¾ cup white wine
- 1, 28 oz can San Marzano tomatoes, drained
- ¼ cup capers, drained
- ¼ cup Thasos olives pitted and diced
- 1 tablespoon kosher salt
- 2 teaspoons cracked black pepper
- 10 leaves basil, chiffonade
- ¼ cup Italian parsley, chopped
Preparation
Sauté bell peppers and onion in olive oil over medium heat for 1 to 2 minutes (onions will turn slightly translucent) then add zucchini and garlic. After 2 to 3 minutes add white wine, balsamic vineger, eggplant and tomatoes and cook for 15 minutes. Season mixture with kosher salt and cracked black pepper.
Remove from heat and finish with basil, capers, olives, and parsley.
Techniques used in this recipe
Pair with
- Chardonnay
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A classic white wine made famous in Burgundy, France, it's now grown all over the world. It takes oak well and is often fermented and aged in oak barrels. Full bodied, with rich flavors of vanilla, butter, green apple and tropical fruit (banana, pineapple).
— Hank Beal, Director of Adult Beverages
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