How to Prepare Perfect Ratatouille

Ratatouille. I usually make a saute version of ratatouille, to keep the vegetables crispy, but this baked version came out with nice crisp vegetables too, and it was very easy to make. I added some thyme and rosemary, and a splash of white wine and served over rice to soak up the delicious juices. This is a perfect addition to my harvest season collection.

A rat who can cook makes an unusual alliance with a young kitchen worker at a famous restaurant. Ratatouille (/ ˌ r æ t ə ˈ t uː i / RAT-ə-TOO-ee, French: ; Occitan: ratatolha [ʀataˈtuʎɔ]) is a French Provençal stewed vegetable dish, originating in Nice, and sometimes referred to as ratatouille niçoise (French: ). Recipes and cooking times differ widely, but common ingredients include tomato, garlic, onion, courgette (zucchini), aubergine (eggplant), bell pepper, and some. You can have Ratatouille using 8 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Ratatouille

1. It's 1−２ of eggplants.
2. You need 1 of big bell pepper (or 4 small green bell peppers).
3. You need 1 of zucchini.
4. It's 1 can of canned tomato (diced).
5. Prepare of some oregano.
6. You need of pepper and salt.
7. It's of some olive oil.
8. Prepare of (optional) an onion, bacon/ham or a canned tuna.

Nothing says high summer than a batch of fragrant simmering ratatouille on the stove. The dish originates from the South of France, where home cooks would toss tomatoes, zucchini, peppers, onions, eggplant, garlic and herbs into a pot and cook them down to create an irresistible mixture enjoyed hot, cold, on its own, with eggs, over toast, or tossed with pasta. Those are just a few ideas that. Once hot, add the onions and garlic to the pan.

Ratatouille instructions

1. Cut the eggplants in small cubes. Spread the olive oil in a pot and fry them..
2. Cut the bell pepper(s) and add to the pot to fry together..
3. Cut the zucchini and add to the pot..
4. Add the canned tomato, the pepper, salt and the oregano in the pot. Cook for about ten minutes..
5. I use a pot warmer so that it continues cooking slowly until meal time..

Cook the onions, stirring occasionally, until they are wilted and lightly. Serving suggestions: This stew is great on its own, with crusty (potentially toasted) bread, with Parmesan cheese sprinkled on top, with cooked eggs, or on pasta. Prep your ingredients before you start - peel and cut the onions into wedges, then peel and finely slice the garlic. The title refers to the French dish ratatouille, which is served at the. Bringing Ratatouille's ratatouille to your dinner table for meatless Monday!