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Easy Ratatouille

Djanira.Cortesao's picture
Does food bring back memories for you? Are transported to another time and place by the smells and tastes of certain foods? Food can evoke some of the sweetest memories, especially from one’s childhood. British foodie Nigel Slater based his autobiography Toast: The Story of A Boy’s Hunger on his childhood food memories. My favorite restaurant scene in a film is from Ratatouille where the stern food critic Anton Ego tastes our hero’s ratatouille and is instantly transported to his childhood home, sitting down to his mother’s ratatouille. I’ve filmed a video on how to make ratatouille so that you can start creating your own food memories associated with this simple yet comforting dish. It works well served over rice or with non-traditional grains such as: couscous, quinoa or millet. Leftovers can be used as a pasta sauce or also a pizza topping.
Ingredients
  Aubergines/Eggplants 2 Large
  Courgette 3 Large
  Onion 1 Large
  Garlic clove 3 Medium
  Basil pesto sauce mix/Fresh basil 2 Tablespoon (or dried basil)
  Canned tomatoes/Ripe firm tomatoes 16 Ounce
  Olive oil 1 Tablespoon
  Salt 1 Pinch (or to taste)
  Cracked black pepper 1 Pinch (or to taste)
  Fresh parsley 1 Tablespoon, chopped (for garnish) (Optional)
Directions

MAKING
1. In a pan, heat the oil if using. Chop the onions in the meantime.
2. Add the onion to the pan and fry until very soft and tender.
3. While onion is cooking, finely chop garlic and cut the eggplants and courgettes into 2cm dices.
4. When the onions are cooked, add the garlic, eggplant and courgette and saute a few minutes.
5. Add the basil or basil pesto, tip in the tomatoes and season with salt.
6. Bring to a boil, then reduce the heat, cover the pan with a lid and simmer the vegetables for about 30 minutes.

SERVING
7. Serve the ratatouille with rice or with bread and a green salad on the side.

Recipe Summary

Difficulty Level: 
Easy
Channel: 
VeganLife
Cuisine: 
French
Cook Time: 
40 Minutes
Servings: 
4

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