Ratatouille - Recipe
A mix of bell peppers, eggplants, zucchini for a tasteful and colorful traditional French recipe. Ratatouille is great both cold and warm as side dish or as main meal.
- Level: Medium
- Preparation time: 30 minutes
- Total time: 120 minutes
- Yield: 4 servings
Wash, clean and cut all the vegetables in large pieces (3/4 inch).
Spread some salt over the eggplant pieces and let them release their bitter liquid for about 30 minutes.
Rinse thoroughly the eggplants to remove the salt in excess.
In the meantime in a large and deep pot wilt the onions in the olive oil without browning.
Add the minced garlic, the bell peppers and the carrots. Cook stirring frequently until they turn soft about 5 minutes.
At this point lower the heat and add the remaining vegetables in the pot: eggplants, zucchini and tomatoes.
Add the tomato sauce and/or some vegetable broth, if desired. Let cook for 15 minutes stirring frequently.
Adjust with water. Cover and cook at low heat for one hour or until all the vegetable are soft but retaining some consistency. Stir gently from time to time.
Adjust with salt, black pepper and fresh tyhme and let evaporate the liquid in excess before serving.
Ratatouille is great both at room temperature and warm as main dish with plain rice or cous-cous. Can also be served as a delicious side for your meat dish.
Leftovers of this delicious vegetable stew can be also turned into a good sauce for dressing your pasta.
Ratatouille can be frozen for up to 3 months and conserved in the fridge for 3/4 days.
Ratatouille should be juicy but, remember, is not a soup!
Other Vegetables ideas:
More Recipes using Eggplants:
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