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About the Dish

  • Eggplant

    Eggplant

  • Onion

    Onion

  • Garlic

    Garlic

  • Zucchini

    Zucchini

  • Sweet Peppers

    Sweet Peppers

  • Tomato

    Tomato

  • Linguine

    Linguine

  • Oregano

    Oregano

  • Basil

    Basil

METHOD

1
Prepare your mise en place: Peel and dice onion. Peel and mince garlic. Peel and cut eggplant into 3/4-inch cubes. Cut zucchini into 1/2-inch cubes. Remove stems and seeds from sweet peppers, and cut flesh into 1/2-inch cubes. Pick and finely chop oregano leaves. Pick and chop basil leaves. Dice tomatoes, reserving their juice
2
Fill a medium saucepan half full with about 6 cups water. Stir in 1 teaspoon kosher salt, and set over high heat. This is your pasta cooking water.
3
Place a large saucepan or small stock pot (you want something deep with a fairly wide base) over medium-high heat. Add 1 tablespoon olive oil. When oil is hot and shimmery add eggplant and cook without disturbing until bottom is lightly browned, 2 - 3 minutes. Stir, and cook 1-2 minutes more. Transfer to a plate or bowl, and set aside.
4
Reduce heat to medium. Add onion and garlic. Cook, stirring occasionally, until they start to become translucent, 3-4 minutes.
5
Stir in zucchini and peppers. Season with 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Drizzle with 1 tablespoon olive oil. Cook, stirring occasionally, until zucchini begins to soften, 2-3 minutes.
6
Stir in eggplant and tomatoes and their juice. Cover, reduce heat to low, and cook 10 minutes, stirring occasionally.
7
While the ratatouille is simmering, add linguine to boiling water. Cook, stirring occasionally, until tender, about 10 minutes. Drain.
8
To ratatouille pot, add oregano and half of basil. Taste and adjust seasoning as desired.
9
Divide linguine between 2 plates. Top with ratatouille, and sprinkle with remaining basil. Enjoy!