Ratatouille

 

Ratatouille is a classic French stewed vegetable dish is a delight to make as well as eat. A medley of  vegetables all sauteed in olive oil separately, tomato puree to add to the body and lots of herbs for a burst of flavors is what this dish is all about. This is also my to go dish when I have small portions of vegetables lying in the refrigerator shouting out load to be used. Apart from being a one pot dish which is fairly easy to make and very delicious, this is also a very very healthy meal option. Here is how to make Ratatouille.

Ratatouille is a French recipe made with a medley of vegetables cooked in a tomato based sauce. Here is a tried and tested recipe.

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Ratatouille

Ratatouille

Ratatouille is a French dish with vegetables cooked in a tomato based sauce
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Course: Vegetarian Main Course
Cuisine: French
 
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
 
Servings:  people
 
Calories: 267kcal
 
Author: Neha Mathur

Ingredients 

  • 6 tablespoon Olive oil
  • 2 cup Eggplant (cubed)
  • 2 cup Zucchini (cubed)
  • 1 cup Onion (sliced)
  • 2 cup Mixed Bell peppers (cut into 1 inch squares)
  • 2 tablespoon Tomato puree
  • 1 teaspoon Dried parsley
  • 1 teaspoon Dried rosemary
  • 1 teaspoon Dried thyme
  • Salt to taste
  • 6 cloves Garlic (crushed)
  • 1 cup Tomatoes (chopped)
  • 1 teaspoon Ground black pepper
  • ½ cup Vegetable stock
  • 1 tablespoon Red wine vinegar
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Instructions

  • Heat 2 tablespoon olive oil in a frying pan.
  • When the oil is hot, add in the cubed eggplants and fry for 4-5 minutes, till slightly browned.
  • Transfer the fried eggplants in a heavy bottom flameproof casserole.
  • Add 1 tablespoon olive oil in the same pan and add the cubed  Zucchini.
  • Saute for 3-4 minutes.
  • Transfer in the casserole.
  • Add the remaining oil in the pan and saute the onions till slightly browned.
  • Remove using a slotted spoon and add in the casserole.
  • Add bell peppers in the pan and saute for 3-4 minutes.
  • Transfer in the casserole.
  • Add garlic in the pan and fry for a minute.
  • Transfer in the pan.
  • Add tomato puree, dried parsley, dried rosemary, dried thyme, salt, tomatoes, ground black pepper, vegetable stock and red wine vinegar in the casserole.
  • Put the casserole on heat and bring the mixture to a boil.
  • Cover the casserole with a tight lid and simmer the heat to low.
  • Cook for 20-25 minutes on low heat.
  • Remove the lid and cook on high flame for 8-10  minutes, till the liquid is reduced.
  • Let the ratatouille rest  for an hour before serving.
  • It is best served after a day when it is made.

Nutrition

Calories: 267kcal | Carbohydrates: 17g | Protein: 3g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Sodium: 134mg | Potassium: 627mg | Fiber: 5g | Sugar: 10g | Vitamin A: 2896IU | Vitamin C: 118mg | Calcium: 50mg | Iron: 2mg

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