Easiest Tomato Ratatouille Recipe
Ratatouille is a classic French recipe which makes for a great dish. The vegetables used in the recipe provides a unique taste to Ratatouille. Serve this dish along with french bread and watch your guests drool over.
Summary
Preparation Time1 Hr 20 MinCooking Time50 Min
Ready In2 Hr 10 MinDifficulty LevelEasy
Health IndexAverageServings4
Main IngredientVegetable
Ingredients
Medium sized eggplants - 2
Large ripe tomatoes - 2
Zucchini - 4
Garlic - 3 cloves, peeled
Large onion - 1, finely minced
Green peppers - 4, finely chopped
Fresh chili pepper - 1, finely chopped
Small new potatoes - 1/2 lb, scrubbed or peeled
Oregano
Parsley - 3 tbsp, finely chopped
Olive oil - 1 cup
Salt
Pepper
Serve with:
A selection of French goat's cheeses dressed with extra virgin olive oil and freshly ground black pepper
French bread
Directions
GETTING READY
1 Peel the eggplants.
2 Cut the flesh into small cubes.
3 In a large bowl, put the cut eggplant and sprinkle them with salt.
4 Stir well, and let stand for 1 hour.
5 Peel the tomatoes and remove their seeds.
6 Chop the flesh coarsely.
7 Trim, wash, and dry the zucchini.
8 Cut them lengthwise in quarters, and then cut these long pieces into 1 1/4 inch lengths.
MAKING
9 In a very large, fairly deep nonstick skillet, heat 6 tbsp olive oil.
10 Add the zucchini with 1 minced garlic clove and fry for 2-3 minutes, while stirring.
11 Sprinkle with a pinch of salt.
12 Cover and reduce the heat.
13 Simmer gently for 10 minutes or until the zucchini are tender but still a little crisp.
14 Set aside.
15 In a very large, heavy bottomed flameproof casserole dish, heat 6 tbsp olive oil.
16 Fry the onion very gently with the chili pepper for 5 minutes, stirring frequently.
17 Add in the small potatoes, turn up the heat, and fry for 5 minutes, stirring frequently.
18 Add the tomato flesh, 1 cup hot water, a pinch of oregano, a little salt, and some freshly ground pepper.
19 Cover and reduce the heat; simmer for 15-20 minutes or until the potatoes are tender.
20 Stir frequently and add a little more hot water at intervals when needed.
21 While these vegetables are simmering drain and squeeze the eggplants and discard the liquid the salt has drawn out.
22 Dry thoroughly on paper towels or in a clean cloth.
23 Heat a large nonstick skillet without any oil in it.
24 Add the eggplants and dry fry them for 2-3 minutes over high heat, stirring the cubes continuously.
25 Transfer them to a bowl.
26 In a skillet, heat 1/4 cup oil and return the eggplant to it with a minced garlic clove.
27 Fry for 3 minutes while stirring and turning.
28 Season with a very little salt and some freshly ground pepper.
29 Add 3 tbsp water and reduce the heat.
30 Cover and simmer for 5 minutes or until the eggplant is tender but not at all mushy, then transfer to the casserole dish.
31 Add the zucchini and stir over a low heat for about 2 minutes.
32 Correct the seasoning if needed.
33 Remove from the heat, sprinkle with the parsley and the last garlic clove, finely minced.
SERVING
34 Serve warm.
35 Small, fresh goat's cheeses served cold or broiled, each sprinkled with a little olive oil and some freshly ground black pepper, and hot French bread will make a perfect foil.
1 Peel the eggplants.
2 Cut the flesh into small cubes.
3 In a large bowl, put the cut eggplant and sprinkle them with salt.
4 Stir well, and let stand for 1 hour.
5 Peel the tomatoes and remove their seeds.
6 Chop the flesh coarsely.
7 Trim, wash, and dry the zucchini.
8 Cut them lengthwise in quarters, and then cut these long pieces into 1 1/4 inch lengths.
MAKING
9 In a very large, fairly deep nonstick skillet, heat 6 tbsp olive oil.
10 Add the zucchini with 1 minced garlic clove and fry for 2-3 minutes, while stirring.
11 Sprinkle with a pinch of salt.
12 Cover and reduce the heat.
13 Simmer gently for 10 minutes or until the zucchini are tender but still a little crisp.
14 Set aside.
15 In a very large, heavy bottomed flameproof casserole dish, heat 6 tbsp olive oil.
16 Fry the onion very gently with the chili pepper for 5 minutes, stirring frequently.
17 Add in the small potatoes, turn up the heat, and fry for 5 minutes, stirring frequently.
18 Add the tomato flesh, 1 cup hot water, a pinch of oregano, a little salt, and some freshly ground pepper.
19 Cover and reduce the heat; simmer for 15-20 minutes or until the potatoes are tender.
20 Stir frequently and add a little more hot water at intervals when needed.
21 While these vegetables are simmering drain and squeeze the eggplants and discard the liquid the salt has drawn out.
22 Dry thoroughly on paper towels or in a clean cloth.
23 Heat a large nonstick skillet without any oil in it.
24 Add the eggplants and dry fry them for 2-3 minutes over high heat, stirring the cubes continuously.
25 Transfer them to a bowl.
26 In a skillet, heat 1/4 cup oil and return the eggplant to it with a minced garlic clove.
27 Fry for 3 minutes while stirring and turning.
28 Season with a very little salt and some freshly ground pepper.
29 Add 3 tbsp water and reduce the heat.
30 Cover and simmer for 5 minutes or until the eggplant is tender but not at all mushy, then transfer to the casserole dish.
31 Add the zucchini and stir over a low heat for about 2 minutes.
32 Correct the seasoning if needed.
33 Remove from the heat, sprinkle with the parsley and the last garlic clove, finely minced.
SERVING
34 Serve warm.
35 Small, fresh goat's cheeses served cold or broiled, each sprinkled with a little olive oil and some freshly ground black pepper, and hot French bread will make a perfect foil.
