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.
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Ratatouille
Ratatouille is a French dish with vegetables cooked in a tomato based sauce
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Servings: 4 people
Calories: 267kcal
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
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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