Ratatouille is a rustic southern French vegetable stew from Nice made with the best summer vegetables: Eggplant, bell peppers, zucchini, summer squash, onions and tomatoes.
Easy Traditional Ratatouille Recipe
It is the recipe to prepare with the wealth of summer vegetables from your garden or following a trip to the farmer's market. Enjoy this super-healthy traditional ratatouille recipe for lunch or dinner.
Easy Traditional Ratatouille Recipe
2 eggplants
3 courgettes
2 red onions
6 ripe tomatoes
3 red or yellow peppers
4 cloves of garlic
½ a bunch of fresh basil, (15g)
Ingredients:
1 x 400 g tin of quality plum tomatoes
1 tablespoon balsamic vinegar
olive oil
a few sprigs of fresh thyme
Ingredients:
Prep your ingredients before you start – peel and cut the onions into wedges, then peel and finely slice the garlic. Slice the eggplant, peppers, and courgettes chop into 2.5 cm chunks.
Instruction:
Chop the tomatoes roughly. Slice the basil stems into tiny pieces.
Begin by heating 3 tablespoons of oil in a large nonstick pan over medium heat.
Instruction:
Fry for around 5 minutes, or until golden and softened, but not cooked through. Spoon the cooked veg into a large bowl.
Instruction:
Add the onion, garlic, basil stems, and thyme leaves to the pan along with an additional drizzle of oil, if necessary. Fry until golden and tender, about 10 to 15 minutes.
Instruction:
Return the vegetables to the pan and stir in the fresh and tinned tomatoes, the balsamic and a good pinch of sea salt and black pepper.
Instruction:
Mix well. Cover the pan and simmer over low heat for 30 to 35 minutes, or until reduced, sticky and sweet.
Instruction:
Top with more basil. Serve with bread alongside.
Enjoy!
Instruction:
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