Remember the little rat who ultimately led the chef to master the Ratatouille? Well, we can drive you to the best Ratatouille Recipe that you can make while staying at home.
After you are done making the dish, you will understand why users who have made this recipe have rated it a solid 4.95/5 stars. Adding up the preparation and cooking, this dish takes up a total time of 1 hour 40 minutes.
Easy Ratatouille Recipe: A Brief History Behind This Dish
● The Ratatouille Bowl s a hearty soup full of vegetable stew with a hint of aromatic spices.
● In the 1700s, the poor farmers of Nice and Provencal region of France first made this dish. To keep their budget safe, they first made the soup with leftover vegetables.
● This dish is a symbol of the sunny fields of France, a homely atmosphere of the Provencal region and a symbol of homemade wonder.
These ingredients that you can see listed below are perfect for the dish, and it yields up to 4 servings at least.
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Ingredients:
● 2 medium-sized Zucchini
● 1/4 teaspoon of Sea Salt
● 1 chopped medium-sized Yellow Onion
● 1 stemmed and seeded Red Bell Pepper
● 3 to 4 Garlic Cloves for Ratatouille Recipe
● A spoon of fresh Cane Sugar
● Freshly ground Black Pepper
● A pinch of Red Pepper Flakes
● 2.5 kg cut medium Tomatoes
● 1 large or medium Eggplant
● 6 tablespoons of Extra Virgin Olive Oil
● 2 teaspoons of chopped Thyme
● 1 tablespoon of White Wine Vinegar
● 1 cup of torn Basil Leaves
How To Cook Ratatouille Dish? A Step-by-step Guide Only For You
Step 1
At first, take a colander and clean it thoroughly with a semi-wet kitchen towel. Then, keep the slices of Eggplant into it and sprinkle some sea salt from above with a spoon. Keep this over your kitchen counter or sink, and let it get drained completely. It will take at least 20 to 25 minutes to drain, and when it happens, set it aside.
Step 2
With a dry kitchen towel or paper towels fresh and blot to absorb extra moisture. This is to keep the flavors of your Ratatouille Recipe intact till the end. After that take a large skillet and place it over medium low heat. Soon, no moisture will be left at the bottom of it and when it happens, please pour in 3 tablespoons of Olive Oil. When the oil becomes hot, add the eggplant gradually.
Step 3
For the next 10 to 15 minutes keep cooking the eggplants and stir them occasionally. This time is just enough for them to become tender and soft to cut. As soon as they reach that point, transfer them to a seperate glass bowl. Drain the remaining pieces of Spice or eggplant and then at one more tablespoon of olive oil in the skillet. Start cooking the Zucchini.
Step 4
For the next 4 to 6 minutes, you will have to keep cooking and stirring from time to time. After the Zucchini becomes soft and tender, turn the heat off. With a slight pinch of salt, season this and keep it in a bowl. Make sure the Zucchini of your Ratatouille Recipe is not becoming mushy. To avoid this, you can cook them at a relatively lower heat than before.
Step 5
Afterward, pour 1 tablespoon of Olive Oil into the pan and let it heat up at a medium low setting. When it gets hot enough, add Onion slices and Red Bell Pepper. Cook them in the oil till the pieces start to get translucent enough and softer to pierce. Keep stirring occassionally for 5 to 6 minutes while cooking. Put garlic, stir for 10 minutes after adding the salt.
Step 6
Into the pan, include the remaining Olive Oil. As the pieces of Pepper and onion stars to sizzle in the oil you might notice the pan becoming dry. If that happens please in more Olive Oil as you need to. Add Red Pepper Flakes and Tomatoes by stirring them in while the onion pepper mix is still sizzling at high heat. Keep cooking the Ratatouille Recipe for the next 8 to 10 minutes.
Step 7
This time will be adequate for the tomato texture to break down and become smoother in nature. Keep stirring till the skin dissolves almost completely. However, for best results, you can peel off the skin of tomatoes for getting the ultra smooth texture while having the soup. Right after that, add eggplant and Zucchini into the pan.
Step 8
Pour in the vinegar, thyme leaves and some ground black pepper. With a small spoon, sprinkle 1/5 teaspoon of salt all over the dish uniformly. For the next 11 to 15 minutes, cook this till the Ratatouille Dish becomes thicker. Season it and stir in the basil leaves for garnishing. Let it cool for 2 minutes and serve warm.
Nutritional Values:
● Total Calories 142 kcal
● Carbohydrates 14 gm
● Proteins 4 gm
● Total Fat 11 gm
● Saturated Fat 1 gm
● Total Sugars 8 gm
● Dietary Fiber 5 gm
● Sodium 103 mg
● Potassium 580 mg
● Calcium 56 mg
● Iron 2 mg
● Vitamin A 1735 IU
● Vitamin C 27 mg
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