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Ratatouille

creative.chef's picture
Ingredients
  Zucchini 2 Large
  Eggplants 2 Large
  Tomatoes 5 Large
  Green pepper 1 Large
  Pepper red 1 Small
  Onion 1 Large
  Garlic 2 Clove (10 gm)
  Olive oil 4 Tablespoon
  Salt To Taste
  Black pepper To Taste
Directions

GETTING READY
1. Wash, trim and cut the zucchini and eggplants in to ΒΌ inch thick pieces.
2. Place in a colander and cover with a plate. Let it rest for about 1 hour to press out extra moisture if any.
3. Wash, peel and seed the tomatoes and chop them thickly.
4. Wash and seed the peppers while removing the inner ribs. Dice the flesh pepper properly.
5. Wash, peel and coarsely chop the onion and garlic.

MAKING
6. Take a deep flameproof casserole and heat some olive oil. saute the onion and garlic for 5 minutes over low heat until transparent.
7. Add some peppers and cook again for 10 minutes.
8. After that, add the other ingredients and season with freshly ground pepper and salt.
9. Cover the pan and cook for 1 hour over low heat. The vegetables must be soft and the mixture should be blended properly.
10. Cook for some more time if the mixture is still too liquid.

SERVING
11. Serve it hot roast leg of lamb or broiled lamb chops. Else serve cold with olive oil and lemon juice like an appetizer.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Appetizer
Method: 
Saute
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Healthy
Cook Time: 
90 Minutes

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