We are making Ratatouille with fresh summer vegetables and diced tomatoes. This is a quick balanced meal for those busy mornings. The vegetables are so delicious even though they are only seasoned with salt and pepper.
Ratatouille and Toasted Breakfast Ratatouille Recipe
Let's prepare the vegetables. Halve the eggplant lengthwise and trim off the stem end. Slice it into 1.5cm (0.6") pieces. Place the eggplant into a bowl. Lightly salt and toss to coat. Then, let it sit for about 10 minutes.
Halve the red bell pepper lengthwise and remove the stem end and seeds. Slice the pepper into 1.5cm (0.6") pieces. Then, cut them into smaller pieces.
This is kabocha squash also known as Japanese pumpkin. Slice the kabocha into 1cm (0.4") slices and then cut them into 2cm (0.8") pieces.
Now, place the eggplant onto a paper towel. Gently press the eggplant with another paper towel to remove the excess liquid. This will help to remove any bitter flavor.
As for the onion, yellow and green bell peppers and zucchini, cut them into 1.5cm (0.6") pieces as well.
Let's make the ratatouille. Place the crushed garlic clove into a pan and add the olive oil. Turn on the burner and heat it on low heat. You can tilt the pan to help the garlic submerge in the oil.
When the garlic clove is slightly browned and the aroma grows stranger, add the chopped onion. Occasionally swirl the pan and lightly cook the onion.
Add the red and yellow bell peppers. We will add the green bell pepper later to keep it from discoloring. Add salt and pepper. Continue to stir-fry.
Add the eggplant and zucchini. Continue to stir-fry and coat the vegetables with the oil evenly. Lightly season them with salt and pepper again.
Add the green bell pepper and kabocha squash. Lightly saute the vegetables. When the oil is distributed evenly, season with salt and pepper.
Add the packaged diced tomatoes. Put in the bay leaf and fresh thyme leaves. Gently press the diced tomatoes into the vegetables.
Cover with a lid and reduce the heat to low. Cook for about 10 minutes until the kabocha squash softens, but we recommend checking inside halfway through to avoid burning.
Lightly salting each time you add vegetables will help to extract the water from the vegetables. This will enable you to cook the dish without adding any water. The kabocha squash we used is relatively sweet and it will soften the sourness of the tomato, making the dish more delicious.
Test the flavor of the dish and season it with salt and pepper to taste. If the tomato is too sour, add a small amount of sugar or honey to give it a milder flavor. Looks so delicious!
Toasted Breakfast Ratatouille
We will be introducing a perfect breakfast recipe using this ratatouille. Place the ratatouille in a gratin dish and arrange the sausage and egg on top. Sprinkle on the Parmesan cheese and chopped parsley leaves.
Bake the ratatouille at about 200°C (390°F) until the surface is deliciously browned. The extra-toppings add bulk making this a substantial breakfast. Both children and adults will enjoy this dish.
Cooking with no added water will help you fully enjoy the vegetables' own flavors. This is a perfect dish for people who love vegetables.
The piping hot ratatouille is delicious but you can also chill it in the fridge and enjoy the dish cold.
Slice the chunk of bacon into 7mm (0.28") square strips. This is a cut from the belly or side of the pork and also known as slab bacon.
Combine the whole egg, grated Parmesan cheese, milk and black pepper. Thoroughly mix the the ingredients in a bowl.
Place the crushed garlic into a pan. And pour in the extra virgin olive oil. Heat the pan on medium heat. When it begins to sizzle, reduce the heat to low and saute the garlic until aromatic.
Add the bacon. Continue sauting until the bacon is browned and it starts to grow more fragrant.
Pour in the white wine and swirl the pan. When the sauce is slightly thickened, turn off the burner.
Let’s cook the pasta. Boil about 0.7 percent of a large amount of salt water. The bacon and cheese both contain salt so a little less salt was added to the water. Submerge the spaghetti in the pot. Cook the pasta for 30 seconds less cooking time than shown on the package.
Now, the pasta is ready. Using tongs, place it into the pan. Turn off the burner of the pot and begin heating the pan again. Toss to coat the pasta with the sauce.
When the pasta is heated, place it into the bowl of the egg mixture. Toss to coat again. If the egg mixture doesn’t have the desired consistency, heat the bowl in the remaining hot water. Now it is ready.
Place the carbonara onto a plate. Top with the chopped spring onion leaves. Finally, sprinkle on the grated Parmesan cheese and black pepper.
This recipe will help to avoid overcooking the egg since the sauce is not heated in the pan.
If you like a richer version of the carbonara, use whipping cream and egg yolks instead of the milk and the whole egg.