Provencale Vegetable Stew Ratatouille Recipe
Summary
Preparation Time20 MinCooking Time20 Min
Ready In40 MinDifficulty LevelMedium
Health IndexHealthyServings4
Interest GroupEveryday
Ingredients
| Onions | 2 Medium | |
| Courgettes | 3 Medium | |
| Aubergines | 2 Large | |
| Tomatoes - 4 large or Canned Italian Tomatoes - 1, 14 ounces | ||
| Red or Green Pepper - 2 | ||
| Garlic | 2 Clove (5gm) | |
| Basil | 1 Teaspoon, dried | |
| Olive oil | 4 Tablespoon | |
| Salt | To Taste | |
| Ground pepper | 1 To taste | |
Directions
MAKING
1) Cut the aubergines into 1 inch round slices and then again cut into half
2) Slice the courgettes into 1 inch slices too
3) Put them both into a colander, and sprinkle some salt and put a weight (plate) to ores them down
4) Let it rest till all the moisture is drained
5) Move onto chopping the onion roughly, deseeding and coring the peppers and chopping them up
6) Blanch the tomatoes into a boiling water for 3 minutes and skin them
7) Quarter the tomato flesh taking out the seeds
8) Into a large frying pan, sauté the onions and garlic
9) Then add the peppers
10) Dry the pieces of courgettes and aubergines using paper towels and add them to the frying pan
11) Add the basil, salt and pepper to taste and stir well
12) Simmer with the lid on for 30minutes
13) Then add the tomato flesh and cook for 15 minutes with the lid off
SERVING
14) Serve the ratatouille with some hot white rice or buttered bread
1) Cut the aubergines into 1 inch round slices and then again cut into half
2) Slice the courgettes into 1 inch slices too
3) Put them both into a colander, and sprinkle some salt and put a weight (plate) to ores them down
4) Let it rest till all the moisture is drained
5) Move onto chopping the onion roughly, deseeding and coring the peppers and chopping them up
6) Blanch the tomatoes into a boiling water for 3 minutes and skin them
7) Quarter the tomato flesh taking out the seeds
8) Into a large frying pan, sauté the onions and garlic
9) Then add the peppers
10) Dry the pieces of courgettes and aubergines using paper towels and add them to the frying pan
11) Add the basil, salt and pepper to taste and stir well
12) Simmer with the lid on for 30minutes
13) Then add the tomato flesh and cook for 15 minutes with the lid off
SERVING
14) Serve the ratatouille with some hot white rice or buttered bread
Chef
