Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a special dish, ratatouille. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.
I usually make a saute version of ratatouille, to keep the vegetables crispy, but this baked version came out with nice crisp vegetables too, and it was very easy to make. I added some thyme and rosemary, and a splash of white wine and served over rice to soak up the delicious juices. This is a perfect addition to my harvest season collection.
Ratatouille is one of the most favored of recent trending foods in the world. It is enjoyed by millions every day. It is simple, it’s fast, it tastes delicious. They are fine and they look wonderful. Ratatouille is something that I’ve loved my entire life.
To begin with this recipe, we must prepare a few components. You can have ratatouille using 11 ingredients and 18 steps. Here is how you cook it.
The ingredients needed to make Ratatouille:
- Prepare 1 eggplant (about 1 pound)
- Prepare 3 small zucchini
- Get 1 medium onion
- Prepare 2 medium bell peppers (use colors!)
- Get 5 cloves garlic
- Prepare Olive oil
- Prepare 2 Tbs thyme
- Prepare 2 tsp italian seasoning
- Make ready 1/2 tsp red pepper flake
- Get to taste Salt & pepper
- Make ready 1/4 cup pasta sauce
With Brad Garrett, Lou Romano, Patton Oswalt, Ian Holm. A rat who can cook makes an unusual alliance with a young kitchen worker at a famous restaurant. Serving suggestions: This stew is great on its own, with crusty (potentially toasted) bread, with Parmesan cheese sprinkled on top, with cooked eggs, or on pasta. Nothing says high summer than a batch of fragrant simmering ratatouille on the stove.
Instructions to make Ratatouille:
- Slice eggplant and place in single layer on paper towels
- Salt each slice thoroughly
- After several minutes, flip slices and salt top side again
- Heat olive oil in large skillet
- Wipe liquid off slices and dice eggplant
- Add eggplant to hot oil over medium heat
- Dice onion and add to pan. Cook a few minutes
- I like to use a variety of colored bell peppers (like red, orange and yellow) just to make it pretty. Use whatever you have
- Dice peppers, add to pan and cook a few minutes
- Dice zucchini, add to pan
- Add seasoning
- Mince garlic and add to pan
- I use pasta sauce instead of fresh tomatoes because I don't like the skin and I usually have a jar of sauce open
- Add sauce and cook til heated through
- Adjust seasoning
- If you make a large batch, you may have to cook the veggies in stages. Just add oil to the pan each time and divide the seasoning and sauce as evenly as you can
- Serve warm or room temperature. I like to serve this with a garlic brown rice and quinoa medley.
- It is very filling, but if you feel you must have meat, a honey mustard chicken goes great with it
The dish originates from the South of France, where home cooks would toss tomatoes, zucchini, peppers, onions, eggplant, garlic and herbs into a pot and cook them down to create an irresistible mixture enjoyed hot, cold, on its own, with eggs, over toast, or tossed with pasta. The beautiful ratatouille served up in the movie by the same name. Long and narrow vegetables work best. Serve over a bed of brown rice, couscous, pasta or other starch, or with crusty bread. In a similar vein, the "ratatouille" perfected by friendly epicurean rat Rémy in the eponymous Pixar and Disney film is actually a dish of another name entirely.
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