Ratatouille With Aubergines Recipe
I got to try out this Ratatouille at my friend's place. My GOD, It was simply mind blowing! If you have a lot of Vegetable on hand then you know its time to make some Ratatouille. The Ratatouille holds a high place in the French cuisine. This Ratatouille, when served as a Main Dish will always bring cheer to your table. You will definitely come back and thank me for sharing this Ratatouille recipe.
Ingredients
1 oz. butter
2 fl. oz. olive oil
2 large onions, thinly sliced
2 garlic cloves, crushed
3 medium sized aubergines, thinly sliced and degorged
1 large green pepper, white pith removed, seeded and chopped
1 large red pepper, white pith removed, seeded and chopped
5 medium sized courgettes, trimmed and sliced
14 oz. canned peeled tomatoes
1 teaspoon dried basil
1 teaspoon dried rosemary
1 1/2 teaspoons salt
3/4 teaspoon freshly ground black pepper
2 tablespoons chopped fresh parsley
Directions
In a large flameproof casserole, melt the butter with the oil over moderate heat.
When the foam subsides, add the onions and garlic and fry, stirring occasionally, for 5 to 7 minutes or until the onions are soft and translucent but not brown.
Add the aubergine [eggplant] slices, green and red peppers and courgette [zucchini] slices to the casserole.
Fry for 5 minutes, shaking the casserole frequently.
Add the tomatoes with the can juice, the basil, rosemary, salt and pepper.
Sprinkle over the parsley.
Increase the heat to high and bring to the boil.
Reduce the heat to low, cover the casserole and simmer for 40 to 45 minutes or until the vegetables are tender but still quite firm.
Remove the casserole from the heat and serve at once, straight from the casserole.
When the foam subsides, add the onions and garlic and fry, stirring occasionally, for 5 to 7 minutes or until the onions are soft and translucent but not brown.
Add the aubergine [eggplant] slices, green and red peppers and courgette [zucchini] slices to the casserole.
Fry for 5 minutes, shaking the casserole frequently.
Add the tomatoes with the can juice, the basil, rosemary, salt and pepper.
Sprinkle over the parsley.
Increase the heat to high and bring to the boil.
Reduce the heat to low, cover the casserole and simmer for 40 to 45 minutes or until the vegetables are tender but still quite firm.
Remove the casserole from the heat and serve at once, straight from the casserole.
