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

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Course: Vegetarian Main Course

Cuisine: French

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Servings: 4

Author: Neha Mathur

Ingredients 

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• ▢ 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 - ½ cup
• ▢ Red wine vinegar - 1 tbsp

Instructions

• Heat 2 tbsp 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 tbsp 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.

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