60 minutes
This ratatouille combines tender vegetables with savory meat crumbs for a delightful contrast of flavors and textures.
tablespoons
Ground Lamb
0 oz
Panko Breadcrumbs, Dry
cups
Garlic Clove, Grated or Minced
each
Fresh Rosemary, Finely Chopped
teaspoons
teaspoons
Fresh Black Pepper
to taste
Medium Onion, Cut into 1-inch Chunks
each
Bell Pepper, Seeded and Cut into 1-inch Chunks
each
Medium Eggplants, Cut into 1-inch Chunks
0 lb
Medium Zucchini, Cut into 1-inch Chunks
0 lb
Fresh Thyme, Finely Chopped
teaspoons
Cherry Tomatoes, Halved or Quartered
cups
Fresh Basil, Chopped
cups
Coarse Sea Salt
to taste
1. Cook and Brown Meat
Heat 2 tablespoons of olive oil in a 10- to 12-inch skillet over medium-high heat. Add the ground meat and cook for about 7 minutes, stirring occasionally, until browned. Stir in the panko, half of the garlic, and half of the rosemary, cooking for an additional 3 to 5 minutes until toasty. Transfer to a bowl and set aside.
2. Saute Onion and Pepper
In the same skillet, add 1 tablespoon of olive oil and cook the onion and red bell pepper for about 7 minutes, seasoned with ¼ teaspoon of salt and black pepper, until softened and slightly caramelized. Transfer to a separate bowl.
3. Cook Eggplant and Zucchini
Add the remaining 3 tablespoons of olive oil to the skillet and cook the eggplant and zucchini for about 10 minutes, seasoned with the remaining ½ teaspoon of salt and black pepper, until golden and tender.
4. Combine and Simmer Ratatouille
Combine the cooked onion and bell pepper with the eggplant and zucchini in the skillet. Stir in the remaining garlic, rosemary, thyme, cherry tomatoes, and basil. Partially cover and simmer for 15 to 25 minutes, until the vegetables are tender and begin to fall apart.
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