There’s no need to be a hero in the kitchen to make and enjoy homemade ratatouille. This is perhaps the simplest and the most satisfying dish ever invented with nothing more than summer vegetables – eggplant, onions, peppers, zucchinis, eggplant and tomatoes, generously seasoned with olive oil. Sauté separately, then all together for a little hour, this traditional ratatouille is truly one of the healthiest crowd-pleaser recipes. If you have, feel free to add more vegetables than what is listed, there is never too much ratatouille. You can store it in the refrigerator for up to 5 days, then gently reheat it before serving.
Serves 6-8
3 large tomatoes
1 large onion, diced
3 cloves of garlic, crushed
1 red capsicum, chopped
1 yellow or orange capsicum, chopped
2 zucchinis, chopped
1 eggplant, medium size, chopped
Oregano
Fresh basil
Olive oil
Salt and pepper
1. Bring a large pot of water to a boil,
2. Place tomatoes in boiling water for a minute or two.
3. Transfer the tomatoes into a large bowl of cold water and let them cool down.
4. When the tomatoes are cool, begin to peel the skin away.
5. Remove the tough core and cut them roughly. Set aside.
6. Prepare the vegetables: Peel and crush garlic cloves, dice the onion, chop roughly the capsicums, zucchinis and eggplant. Set aside separately.
7. Place a dutch oven on medium-high heat, drizzle a generous quantity of olive oil.
8. Sauté first garlic and onion with a pinch of salt, until they start to brown.
9. Stir in capsicums with a pinch of salt and pepper and wait a few minutes or until they start to brown.
10. Stir in the zucchinis with a pinch of salt and pepper and wait a few minutes or until they start to brown.
11. Stir in eggplant with a pinch of salt and pepper and wait 2 minutes.
12. Add crushed tomatoes, oregano, basil, salt and pepper. Bring it to a gentle boil.
13. Cover and let it cook for 50 minutes.
Cheers Xx
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