Ratatouille

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
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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.