Fresh, Natural Ratatouille by Paul Bocuse

Fresh, Natural Ratatouille by Paul Bocuse
Serves 6
French cookware company Staub consulted with acclaimed French chef Paul Bocuse on this recipe: a simple, flavorful take on the classic! 
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Ingredients
  1. 1/4 cup Extra Virgin Olive Oil
  2. 1 large onion / 8 oz. Coarsely Chopped
  3. 2 Red Pepper / 10 oz., Cut into 1 cm / 1/2” cubes
  4. 1/2 Eggplant / 10 oz., Cut into 2 cm /1” cubes
  5. 1 Zucchini / 10.5 oz., Cut into 1 cm / 1/2” cubes
  6. 1 Tomato / 8 oz., Cut into 1 cm / 1/2” cubes
  7. 4 cloves of garlic. Chopped
  8. Bouquet garni (collection of herbs: chopped fresh parsley, thyme and bay leaf)
  9. Sea Salt
  10. Freshly Ground Pepper
Instructions
  1. Toss Eggplant with sea salt and leave for 2 – 4 hrs (or overnight).
  2. Prior to cooking, rinse eggplant to remove excess salt; pat dry with paper towels or a clean kitchen towel.
  3. 5 minutes prior to cooking, preheat your Staub Cocotte over medium heat. Add the Olive oil to the Cocotte.
  4. Add the Onion Garlic, Red Pepper, and Eggplant to the Cocotte and stir to combine and coat with Olive Oil.
  5. Season with Salt and Pepper and cook over medium heat for 20 minutes. Add Zucchini and cook for 10 minutes. Add Tomato and cook for 10 minutes. Remove from heat and taste. Adjust Seasoning Add Chopped Parsley and serve.
Notes
  1. © 2016 Zwilling J.A. Henckels
Cooks Recipes http://recipe.cookswarehouse.com/