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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|
- 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
Heat olive oil in a large heavy bottomed pan. Add garlic and saute until it turns brown.
Add onion and bell pepper. Saute until the onions turns soft.
Next, add tomato. Keep cooking until the tomatoes turn soft and has released liquid.
Add the remaining vegetables – zucchini, eggplant, parsley, basil, thyme and salt. Combine well.
Cover with a lid and allow the vegetables to cook for 15 – 20 min. Stir occasionally.
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.
Switch off the flame. Add pepper to taste and serve hot with bread.
|Calories||339 K cal|