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    Whisk Affair » Recipes » Ratatouille

    Published: Dec 29, 2014 | Last Updated On: Dec 30, 2021 by Neha Mathur

    Ratatouille

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    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.

    Ratatouille is a French recipe made with a medley of vegetables cooked in a tomato based sauce. Here is a tried and tested recipe.
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    Ratatouille

    Ratatouille

    Ratatouille is a French dish with vegetables cooked in a tomato based sauce
    5 from 1 vote
    Print Pin Rate
    Course: Vegetarian Main Course
    Cuisine: French
    Prep Time: 10 minutes
    Cook Time: 40 minutes
    Total Time: 50 minutes
    Servings: 4 people
    Calories: 267kcal
    Author: Neha Mathur

    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
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    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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    Neha Mathur, Founder & Recipe Expert at Whisk Affair

    Hi! I'm Neha, Blogger & Recipe Expert behind Whisk Affair. I've nurtured Whisk Affair since 2012 by trying & testing every recipe published. Be sure that it will turn out good each time! Read More about me…

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