Ratatouille Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 lbs. ripe, well-flavored tomatoes
½ c. olive oil
2 onions, thinly sliced
2 red bell peppers, seeded and cut into chunks
1 yellow or orange bell pepper, seeded and cut into chunks
1 large eggplant, cut into chunks
2 zucchini, cut into thick slices
4 garlic cloves, crushed
2 bay leaves
1 tbsp. chopped young thyme
salt and ground black pepper
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Directions: |
Directions:Plunge the tomatoes into boiling water for 30 seconds, then refresh in cold water. Peel away the skins and chop coarsely.
Heat a little of the oil in a large, heavy-based pan and fry the onions for 5 minutes. Add the peppers and fry for another 2 minutes. Drain. Add the eggplant and more oil and fry gently for 5 minutes. Add the remaining oil and zucchini and fry for 3 minutes. Drain.
Add the garlic and tomatoes to the pan with the bay leaves, thyme and a little salt and pepper. Cook gently until the tomatoes have softened and are turning pulpy.
Return all the vegetables to the pan and cook gently, stirring frequently, for about 15 minutes, until fairly pulpy but retaining a little texture. Season with more salt and pepper to taste.
Cook's Tip: There are no specific quantities for the vegetables when making ratatouille, so you can, to a large extent, vary the quantities and types of vegetables depending on what you have in the fridge. If the tomatoes are a little tasteless, add 2-3 tablespoons tomato paste and a dash of sugar to the mixture along with the tomatoes. |
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Number Of
Servings: |
Number Of
Servings:6 |
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