Ratatouille Recipe, How to make Ratatouille, Vegetables Cooked in a Tomato Based Sauce

Ratatouille…This 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

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Ratatouille - Vegetables Cooked in a Tomato Based Sauce

Course Vegetarian Main Course

Cuisine French

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Servings 4

Author Neha Mathur

Ingredients

• Olive oil - 6 tbsp
• Eggplant - 2 cups cubed
• Zucchini - 2 cups cubed
• Onion - 1 cup sliced
• Mixed Bell peppers - 2 cups cut into 1 inch squares
• Tomato puree - 2 tbsp
• Dried parsley - 1 tsp
• Dried rosemary - 1 tsp
• Dried thyme - 1 tsp
• Salt to taste
• Garlic - 5-6 cloves   crushed
• Tomatoes - 1 cup chopped
• Ground black pepper - 1 tsp
• Vegetable stock - 1/2 cup
• Red wine vinegar - 1 tbsp

Instructions

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