Ratatouille Recipe
This is how I show my love to my near and dear ones, yes by preparing their favorite Ratatouille using this recipe. No other ingredient will make Ratatouille taste so yummy than Vegetable. Seems like French food never lets you down. This recipe of Ratatouille is one such example. This is the most comforting Side Dish recipe I have come across. If you love this Ratatouille recipe, do share it with your friends.
Ingredients
About 1/2 cup olive oil
2 large onions, sliced
2 large cloves garlic, minced or mashed
1 medium-sized eggplant, cut in
1/2-inch cubes 6 medium-sized zucchini, thickly sliced
2 green or red bell peppers, seeded and cut in chunks
About 2 teaspoons salt
1 teaspoon basil
1/2 cup minced parsley
4 large tomatoes, cut in chunks
Parsley
Sliced tomato (optional)
Directions
Heat 1/4 cup of the oil in a large frying pan over high heat.
Add onions and garlic and cook, stirring, until onions are soft but not browned.
Stir in the eggplant, zucchini, peppers, 2 teaspoons salt, basil, and minced parsley; add a little of the oil as needed to keep the vegetables from sticking.
Cover pan and cook over moderate heat for about 30 minutes; stir occasionally, using a large spatula and turning the vegetables to help preserve their shape.
If mixture becomes quite soupy, remove cover.
Add the tomatoes to the vegetables and stir to blend.
Also add more oil if vegetables are sticking.
Cover and cook over moderate heat for 15 minutes; stir occasionally.
Again, if mixture becomes soupy, remove cover.
Add onions and garlic and cook, stirring, until onions are soft but not browned.
Stir in the eggplant, zucchini, peppers, 2 teaspoons salt, basil, and minced parsley; add a little of the oil as needed to keep the vegetables from sticking.
Cover pan and cook over moderate heat for about 30 minutes; stir occasionally, using a large spatula and turning the vegetables to help preserve their shape.
If mixture becomes quite soupy, remove cover.
Add the tomatoes to the vegetables and stir to blend.
Also add more oil if vegetables are sticking.
Cover and cook over moderate heat for 15 minutes; stir occasionally.
Again, if mixture becomes soupy, remove cover.
