Sous Vide Ratatouille

Serves 4


This recipe takes the traditional French components of a Ratatouille and cooks them together in a water bath.  The flavors combine to bring a great tasting dish. Ratatouille is essentially a meatless ragout.  Vegetables like zucchini, peppers and squash are sensitive to high temperature cooking.  They tend to degrade with high heat.  Using an even low temperature that Sous Vide provides allows for vegetables to remain stable after cooking and prevents them from turning into mush.


Ingredients

1 Japanese Eggplant, cut in half lengthwise
1 yellow squash, cut in half lengthwise
1 zucchini, cut in half lengthwise
1 red bell pepper, quartered and seeded
Salt and pepper
5 tbsp olive oil
1 Vidalia onion, cut into ½ dice
3 garlic cloves, minced
½ lb plum tomato, peeled and roughly chopped
½ cup dry white wine
1 tsp fresh thyme leaves
2 tbsp fresh parsley, chopped
½ cup fresh basil leaves

Directions

1. Preheat water bath to 176°F.
2. In a mixing bowl toss the eggplant, squash and bell pepper with 3 tbsp of olive oil and salt and pepper.
3. Heat a large skillet to medium high heat.  Sear the vegetables in batches making sure the pan is not crowded until deep golden brown on both sides.  Approximately 4 minutes per side.  Transfer the vegetables to a bowl.
4. Using the same skillet, add a tbsp of olive oil and bring it to a shimmer.  Add the onions can cook over medium high heat until they are soft and golden brown. Approximately 8 minutes.
5. Add the garlic and cook with the onions until fragrant, about one minute.
6. Stir in the tomatoes and cook for one minute.  Add the white wine and bring to a boil.  Cook for one minute more.
7. Remove from the heat and stir in the thyme leaves.
8. Take the browned squash, eggplant and pepper and cut into ½” dice.  Stir into the onion and tomato mixture.
9. Pour all into a bag and vacuum seal or use the water displacement method.
10. Place the bag into the water bath can cook for 40 minutes.
11. Remove from the water bath and transfer the contents to a serving bowl.
12. Stir in the parsley, drizzle olive oil on top and garnish with basil leaves.  Serve.

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