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Ratatouille Using Dry White Wine

21st.Century.Chef's picture
Ingredients
  Courgettes 5 , peeled
  Aubergines 2 , sliced
  Olive oil 7 Fluid Ounce (200 Milliliter)
  Onions 3 , finely chopped
  Green peppers 2 Large, skinned
  Tomatoes 2 Pound (1 Kilogram)
  Garlic 6 Clove (30 gm), finely chopped
  Coriander seeds 1 Teaspoon, crushed
  Dry white wine 3 Fluid Ounce (75 Milliliter)
  Basil 1 Tablespoon, chopped
  Parsley 2 Tablespoon, chopped
  Salt To Taste
  Pepper To Taste
Directions

MAKING
1) In a colander, place the courgette and aubergine slices, sprinkle with the salt and leave for about 15 minutes, then drain, rinse and dry with the kitchen paper.
2) In a large frying pan, gently saute the onions in a little oil over a low heat for about 15 minutes, until golden and soft.
3) In an ovenproof casserole dish, remove the sauteed onion and keep aside.
4) Add the olive oil as required into the pan and saute each of the tomatoes, courgettes, peppers and aubergines for 15 minutes. Drain well and transfer to the casserole.
5) In the casserole, mix all the vegetables together, then stir in the coriander, garlic and wine.
6) Add the salt and pepper to taste and gently simmer for about 30 minutes.

SERVING
7) Sprinkle with the chopped fresh parsley and basil, serve immediately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Side Dish
Method: 
Simmering
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Everyday, Healthy
Preparation Time: 
20 Minutes
Cook Time: 
30 Minutes
Ready In: 
50 Minutes

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