This is a flavorful melange of colorful Mediterranean vegetables in a thick rich red tomato sauce. It is great as a meat-free main meal and works just as well as a side-dish with meat. It is cooked in one pot, can be served hot, warm or cold and is one of the few dishes that tastes even better when warmed up the following day. It is easy to cook, requiring no skills other than chopping and simple sautéing.
How To Make Ratatouille
This ratatouille recipe is a simple one pot meal or a great side to meat dishes. It’s a medley of vegetables in a rich tomato sauce.
Prep:
20 mins
Cook:
30 mins
Total:
50 mins
Ingredients
- 1 aubergine, eggplant, medium
- 3 courgettes, zucchini, medium
- 2 peppers, 1 yellow, 1 orange looks good
- 1 sweet onion, large
- 4 cloves garlic, to taste
- 2 cans tomatoes, chopped
- mixed herbs , dried , or fresh basil
- olive oil
- salt
- ground black pepper , to taste, freshly
Instructions
To Pre-Prepare:
- Slice the aubergine into rounds, place the rounds in a colander, liberally sprinkle with salt, turn over, and salt the other side then leave for an hour or more (this removes water from the aubergine so that it will absorb less oil when it cooks.)
To Cook:
- Place a large deep-sided pan on a medium to high heat, and pour in a good splash of oil.
- Top & tail the courgettes, slice lengthways into quarters, and then diagonally slice them into pieces about an inch long and put in the pan to color.
- As they cook, de-seed the peppers and roughly cut into bite-sized pieces.
- Keep stirring the courgettes until the white surfaces become a golden brown.
- When courgettes are cooked, remove and place in a bowl lined with kitchen paper to soak off some of the oil.
- Add the peppers to the pan.
- While peppers are cooking, rinse the salt off the aubergine slices, squeeze out excess moisture, and cut the larger slices in four and the smaller slices in half.
- Keep stirring the peppers until they spot with color.
- Then, add them to the bowl.
- Add the aubergine to the pan – add some more olive oil if needed.
- While the aubergine is cooking, peel the onions, slice, and roughly cut into pieces.
- Keep stirring the aubergine pieces until they are golden brown on both sides, adding oil as necessary, then add to bowl.
- Add chopped onions to the pan.
- While they cook, peel and roughly chop the garlic.
- When the onions soften, make a space and add the garlic.
- Quickly open the first can of tomatoes and as soon as the garlic starts to color, pour in the chopped tomatoes and stir briskly.
- The idea is to thicken the tomatoes, driving off some excess moisture.
- Break up the larger pieces while stirring to get a thickish tomato sauce with onions.
- Add the contents of the bowl – the courgettes, aubergine and peppers – into the pan and stir.
- Depending on consistency, open the second can of tomatoes and add some more.
- Add ground pepper, mixed dried chopped herbs, or fresh basil.
Nutrition
- Sugar: 13g
- :
- Calcium: 62mg
- Calories: 97kcal
- Carbohydrates: 21g
- Fat: 1g
- Fiber: 7g
- Iron: 1mg
- Potassium: 861mg
- Protein: 4g
- Saturated Fat: 1g
- Sodium: 23mg
- Vitamin A: 540IU
- Vitamin C: 82mg
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