Vegetable Ratatouille

By Mrunal | Updated: 06/02/2019

Ratatouille, a dish of the Occitan cuisine, is usually served as a dish accompanied by bread, pasta or rice. The taste of tomato stands out in the midst of other veggies like zucchini, egg plant and onions. A mix of green herbs are added to give it that authentic taste and flavour. There is a traditional way of preparing this stew, where each of the vegetables is cooked separately and then layered. However, we are presenting a simple recipe where all the vegetables are simply roasted together.

Serves	Preparation Time	Cooking Time
4 People	5 – 10 Minutes	25 – 30 Minutes

Ingredients

3 medium sized zucchini, sliced
3 eggplants, sliced thinly
2 medium sized red bell pepper, seeded and thinly sliced
2 onions, sliced to thin rings
4 medium sized tomatoes, chopped
4 – 5 garlic cloves, minced
1/4 cup parsley, chopped
1/4 cup basil, chopped
5 – 6 sprigs thyme
1/3 cup olive oil
Pepper to taste
Salt to taste

Method

Step 1

Heat olive oil in a large heavy bottomed pan. Add garlic and saute until it turns brown.

Step 2

Add onion and bell pepper. Saute until the onions turns soft.

Step 3

Next, add tomato. Keep cooking until the tomatoes turn soft and has released liquid.

Step 4

Add the remaining vegetables – zucchini, eggplant, parsley, basil, thyme and salt. Combine well.

Step 5

Cover with a lid and allow the vegetables to cook for 15 – 20 min. Stir occasionally.

Step 6

Now, open the lid and keep simmering until the liquid evaporates. Cook until you get the desired thickness to the gravy or further if you require it dry.

Step 7

Switch off the flame. Add pepper to taste and serve hot with bread.