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Provencale Vegetable Stew Ratatouille

Southern.Crockpot's picture
Ingredients
  Onions 2 Medium
  Courgettes 3 Medium
  Aubergines 2 Large
  Tomatoes/14 ounce canned italian tomatoes 4 Large
  Red peppers/Green peppers 2
  Garlic 2 Clove (10 gm), crushed
  Dried basil 1 Teaspoon
  Olive oil 4 Tablespoon
  Salt To Taste
  Freshly ground pepper To Taste
Directions

MAKING
1) Cut the aubergines into 1 inch round slices and then again cut into half
2) Slice the courgettes into 1 inch slices too
3) Put them both into a colander, and sprinkle some salt and put a weight (plate) to ores them down
4) Let it rest till all the moisture is drained
5) Move onto chopping the onion roughly, deseeding and coring the peppers and chopping them up
6) Blanch the tomatoes into a boiling water for 3 minutes and skin them
7) Quarter the tomato flesh taking out the seeds
8) Into a large frying pan, sauté the onions and garlic
9) Then add the peppers
10) Dry the pieces of courgettes and aubergines using paper towels and add them to the frying pan
11) Add the basil, salt and pepper to taste and stir well
12) Simmer with the lid on for 30minutes
13) Then add the tomato flesh and cook for 15 minutes with the lid off

SERVING
14) Serve the ratatouille with some hot white rice or buttered bread

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Continental
Course: 
Main Dish
Method: 
Saute
Restriction: 
Vegetarian
Ingredient: 
Tomato
Interest: 
Everyday, Healthy
Preparation Time: 
20 Minutes
Cook Time: 
20 Minutes
Ready In: 
40 Minutes
Servings: 
4

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