All Simple Vegetable Recipes


Ratatouille

Ratatouille


This method for making ratatouille involves adding each vegetable separately, in the order which best suits their cooking requirements, rather than all at the same time. It does make a difference. It is also important to season each vegetable 'layer' individually.

 

SERVES 4-6

  • 1 kg aubergines, cut into 3-4 cm pieces

  • Extra virgin olive oil (see method)

  • 2 medium onions, coarsely chopped

  • 2 red peppers, halved, deseeded and cut into 3-4 cm pieces

  • 2 yellow peppers, halved, deseeded and cut into 3-4 cm pieces

  • 1 green pepper, halved, deseeded and cut into 3-4 cm pieces

  • 6 smallish courgettes, about 750 g, halved lengthways and sliced

  • 4 garlic cloves, crushed

  • 6 medium tomatoes, halved, deseeded and chopped

  • A small bunch of basil, coarsely chopped

  • Coarse sea salt

TO SERVE

  • A few basil leaves, thinly sliced

  • 1 garlic clove, crushed
     

  1. Put the aubergine pieces in a microwave-proof bowl with 3 tablespoons water and microwave on HIGH for 6 minutes. Drain and set aside.

  2. Heat 3 tablespoons of oil in a large casserole with a lid. Add the onions and cook until soft, 3-5 minutes. Salt lightly.

  3. Add all the peppers and cook for 5-8 minutes more, stirring often. Turn up the heat to keep the sizzling sound going, but take care not to let it burn. Salt lightly.

  4. Add 1 more tablespoon of oil and the courgettes. Mix well and cook for about 5 minutes more, stirring occasionally. Salt lightly.

  5. Add 2 more tablespoons of oil and the drained aubergines. Cook, stirring often, for 5 minutes more. Salt lightly.

  6. Add the garlic and cook for 1 minute. Add 1 more tablespoon of oil if necessary, and the tomatoes and basil and stir well. Salt lightly. Cook for 5 minutes, then cover, lower the heat and simmer gently for 30 minutes, checking occasionally.

  7. Remove the casserole from the heat. This is best served at room temperature, but it still tastes good hot. The longer you let it stand, the richer it tastes. Stir in extra basil and garlic just before serving.

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