Best Ratatouille Recipe | Food millions

April 6, 2022
Best Ratatouille Recipe

Best Ratatouille Recipe

Ratatouille Recipe is a colorful, chunky summer vegetable stew made with olive oil, garlic, and herbs.

Ratatouille Recipe is a bright and chunky summer vegetable stew that hails from Provence, a region in southern France near the Mediterranean Sea. It’s rich in olive oil and aromatic with garlic and herbs. Because it takes some time to make it properly, I recommend making a large quantity on a leisurely Sunday so you’ll have a fantastic and colorful base for meals all week. You’ll be glad you took the time to do so.

Ratatouille Recipe

HOW TO SERVE RATATOUILLE

There are countless ways to serve ratatouille if you use your imagination. Give it a shot:
  1. Over grains or polenta as a vegetarian main meal
  2. Along with meats and fish that have been roasted or grilled
  3. Poached eggs in a Shakshuka-style dish
  4. Tossed in spaghetti sauce
  5. omelets or frittatas can be made with it.
  6. Dolloped goat cheese over crostini
  7. As a snack, serve straight from the fridge (it’s delicious cold).
 

INGREDIENTS (Ratatouille Recipe)

  1. 1 large eggplant (1.25 pound) cut into 1/3-inch cubes
  2. Salt
  3. 6 tbsp extra virgin olive oil, plus a little extra for serving
  4. 2 medium zucchini cubes (about 1 pound)
  5. 1 finely sliced medium yellow onion
  6. 1 red, orange or yellow bell pepper, cut into 1/4-inch dice
  7. 5 garlic cloves
  8. chopped 5 vine-ripened tomatoes (1.75 pounds), cut into 1/3-inch cubes with juices
  9. 1 tablespoon tomato paste
  10. 2 teaspoons chopped fresh thyme, plus extra for serving
  11. a quarter teaspoon of sugar
  12. 1/4 teaspoon red pepper flakes, crushed (optional)
  13. 3 tbsp basil leaves, chopped

INSTRUCTIONS (Ratatouille Recipe)

  • In a large nonstick skillet, heat 3 tablespoons of oil over medium heat. Season with 1/4 teaspoon salt and eggplant. Cook, stirring regularly, for 10 to 12 minutes, or until soft and beginning to brown. Place the chicken on a platter and put it aside.
  • In the same pan, add another tablespoon of oil (no need to clean it). Cook, stirring regularly until the zucchini is tender-crisp, 3 to 4 minutes. Transfer to a platter and season with 1/4 teaspoon salt; put aside.
  • Add the onion and bell pepper to the pan with two additional teaspoons of oil. Cook for about 5 minutes, stirring often. Cook for a further 3 minutes after adding the garlic. Browning is not an option. Combine the tomatoes, juices, tomato paste, thyme, sugar, crushed red pepper flakes (if using), and 3/4 teaspoon salt in a large mixing bowl. Cook, stirring periodically, for 8 to 10 minutes, or until the tomatoes have broken down into a sauce. Bring the cooked eggplant to a moderate boil in the pan, then reduce to low heat and cook, uncovered, for about 10 minutes or until the eggplant is tender. Cook for another 1 to 2 minutes, or until the zucchini is just warmed through.
  • Season to taste and, if necessary, adjust seasoning. Serve warm or cold, topped with fresh basil and thyme, and drizzled with olive oil if desired. Leftovers can be kept in an airtight jar in the refrigerator for up to 5 days.
Best Ratatouille Recipe

Best Ratatouille Recipe

Ratatouille Recipe is a colorful, chunky summer vegetable stew made with olive oil, garlic, and herbs.
Prep Time 30 mins
Cook Time 45 mins
Total Time 1 hr 15 mins
Course Main Course
Cuisine French
Servings 8
Calories 153 kcal

Ingredients
  

  • 1 large eggplant 1.25 pound cut into 1/3-inch cubes
  • Salt
  • 6 tbsp extra virgin olive oil plus a little extra for serving
  • 2 medium zucchini cubes about 1 pound
  • 1 finely sliced medium yellow onion
  • 1 red orange or yellow bell pepper, cut into 1/4-inch dice
  • 5 garlic cloves
  • 5 vine chopped tomatoes 1.75 pounds, cut into 1/3-inch cubes with juices
  • 1 tablespoon tomato paste
  • 2 teaspoons chopped fresh thyme plus extra for serving
  • ¼ teaspoon of sugar
  • ¼ teaspoon red pepper flakes crushed (optional)
  • 3 tbsp basil leaves chopped

Instructions
 

  • In a large nonstick skillet, heat 3 tablespoons of oil over medium heat. Season with 1/4 teaspoon salt and eggplant. Cook, stirring regularly, for 10 to 12 minutes, or until soft and beginning to brown. Place the chicken on a platter and put it aside.
  • In the same pan, add another tablespoon of oil (no need to clean it). Cook, stirring regularly until the zucchini is tender-crisp, 3 to 4 minutes. Transfer to a platter and season with 1/4 teaspoon salt; put aside.
  • Add the onion and bell pepper to the pan with two additional teaspoons of oil. Cook for about 5 minutes, stirring often. Cook for a further 3 minutes after adding the garlic. Browning is not an option. Combine the tomatoes, juices, tomato paste, thyme, sugar, crushed red pepper flakes (if using), and 3/4 teaspoon salt in a large mixing bowl. Cook, stirring periodically, for 8 to 10 minutes, or until the tomatoes have broken down into a sauce. Bring the cooked eggplant to a moderate boil in the pan, then reduce to low heat and cook, uncovered, for about 10 minutes or until the eggplant is tender. Cook for another 1 to 2 minutes, or until the zucchini is just warmed through.
  • Season to taste and, if necessary, adjust seasoning. Serve warm or cold, topped with fresh basil and thyme, and drizzled with olive oil if desired. Leftovers can be kept in an airtight jar in the refrigerator for up to 5 days.

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Keyword Best Ratatouille Recipe, Ratatouille Recipe

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