Ratatouille
Discover the ultimate Ratatouille recipe! This classic French dish features a medley of fresh vegetables including zucchini, red peppers, eggplant, and onion, all simmered in a rich tomato sauce. Perfect for a hearty, healthy meal. Ready in under an hour!
- 15 May 2024
- Cook time 30 min
- Prep time 20 min
- 6 Servings
- 9 Ingredients
Ratatouille is a classic French Provençal stewed vegetable dish, originating from Nice. The dish is often enjoyed as a vibrant side, but it's hearty and delicious enough to be a main course. Packed with nutritious vegetables simmered to perfection, Ratatouille is both a treat for the taste buds and a feast for the eyes.
Ingredients:
Instructions:
- Wash the zucchini, red peppers, and eggplant thoroughly.
- Cut the zucchini into thin rounds.
- Seed and dice the red peppers.
- Dice the eggplant into small cubes.
- Finely chop the onion.
- Mince the garlic cloves.
- Heat the olive oil in a large, deep skillet or pot over medium heat.
- Add the chopped onion and minced garlic to the skillet. Sauté until the onion becomes translucent and the garlic is fragrant, about 2-3 minutes.
- Add the diced red peppers to the skillet and cook for about 3-4 minutes.
- Add the eggplant cubes and continue to cook for another 5 minutes, stirring occasionally.
- Then add the zucchini slices and cook until all the vegetables are slightly tender, about 5-7 minutes.
- Pour the canned tomatoes into the skillet with the sautéed vegetables.
- Add 1/2 cup of water and 2 tablespoons of tomato puree.
- Stir thoroughly to combine all the ingredients.
- Bring the mixture to a gentle boil.
- Reduce the heat to low, cover the skillet, and let the ratatouille simmer for about 30-40 minutes. Stir occasionally to prevent sticking and ensure even cooking.
- Once the vegetables are tender and the flavors have melded together, remove the skillet from the heat.
- Taste and adjust seasoning if necessary (salt and pepper can be added to taste).
- Serve hot as a main dish or side dish. Enjoy your homemade ratatouille!
Tips:
- For a more intense flavor, let the Ratatouille sit for a few hours or overnight before serving. The flavors will meld together and improve with time.
- Make sure to cut the vegetables uniformly to ensure even cooking.
- Serve with a slice of crusty bread or over a bed of rice to soak up the delicious juices.
- For a different twist, add fresh herbs such as thyme or basil towards the end of cooking.
By following these steps, you will create a flavorful and aromatic Ratatouille that showcases the best of summer vegetables. Whether served as a side dish or a main course, this recipe is sure to impress with its deep, rich flavors and beautiful presentation. Bon appétit!
| Nutrition Facts | |
|---|---|
| Serving Size | 420 grams |
| Energy | |
| Calories 80kcal | 3% |
| Protein | |
| Protein 4.04g | 3% |
| Carbohydrates | |
| Carbohydrates 18g | 5% |
| Fiber 7g | 19% |
| Sugar 12g | 12% |
| Fat | |
| Fat 3.25g | 4% |
| Saturated 0.53g | 2% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 80ug | 9% |
| Choline 30mg | 6% |
| Vitamin B1 0.89mg | 74% |
| Vitamin B2 0.26mg | 20% |
| Vitamin B3 2.41mg | 15% |
| Vitamin B6 0.56mg | 33% |
| Vitamin B9 80ug | 19% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 80mg | 88% |
| Vitamin E 1.70mg | 11% |
| Vitamin K 13ug | 11% |
| Minerals | |
| Calcium, Ca 80mg | 6% |
| Copper, Cu 0.23mg | 0% |
| Iron, Fe 1.72mg | 16% |
| Magnesium, Mg 54mg | 13% |
| Phosphorus, P 110mg | 9% |
| Potassium, K 910mg | 27% |
| Selenium, Se 1.58ug | 3% |
| Sodium, Na 170mg | 11% |
| Zinc, Zn 0.86mg | 8% |
| Water | |
| Water 400g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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