How to Prepare Appetizing Ratatouille

Ratatouille. Whatever You Need, Whatever You Want, Whatever You Desire, We Provide. Read Customer Reviews & Find Best Sellers. I usually make a saute version of ratatouille, to keep the vegetables crispy, but this baked version came out with nice crisp vegetables too, and it was very easy to make.

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Ingredients of Ratatouille

1. You need 1 of eggplant (about 1 pound).
2. Prepare 3 of small zucchini.
3. You need 1 of medium onion.
4. You need 2 of medium bell peppers (use colors!).
5. It's 5 cloves of garlic.
6. You need of Olive oil.
7. It's 2 Tbs of thyme.
8. You need 2 tsp of italian seasoning.
9. Prepare 1/2 tsp of red pepper flake.
10. You need to taste of Salt & pepper.
11. Prepare 1/4 cup of pasta sauce.

Ratatouille (/ ˌ r æ t ə ˈ t uː i / RAT-ə-TOO-ee, French: ; Occitan: ratatolha [ʀataˈtuʎɔ]) is a French Provençal stewed vegetable dish, originating in Nice, and sometimes referred to as ratatouille niçoise (French: ). Recipes and cooking times differ widely, but common ingredients include tomato, garlic, onion, courgette (zucchini), aubergine (eggplant), bell pepper, and some. Nothing says high summer than a batch of fragrant simmering ratatouille on the stove. The dish originates from the South of France, where home cooks would toss tomatoes, zucchini, peppers, onions, eggplant, garlic and herbs into a pot and cook them down to create an irresistible mixture enjoyed hot, cold, on its own, with eggs, over toast, or tossed with pasta.

Ratatouille instructions

1. Slice eggplant and place in single layer on paper towels.
2. Salt each slice thoroughly.
3. After several minutes, flip slices and salt top side again.
4. Heat olive oil in large skillet.
5. Wipe liquid off slices and dice eggplant.
6. Add eggplant to hot oil over medium heat.
7. Dice onion and add to pan. Cook a few minutes.
8. I like to use a variety of colored bell peppers (like red, orange and yellow) just to make it pretty. Use whatever you have.
9. Dice peppers, add to pan and cook a few minutes.
10. Dice zucchini, add to pan.
11. Add seasoning.
12. Mince garlic and add to pan.
13. I use pasta sauce instead of fresh tomatoes because I don't like the skin and I usually have a jar of sauce open.
14. Add sauce and cook til heated through.
15. Adjust seasoning.
16. If you make a large batch, you may have to cook the veggies in stages. Just add oil to the pan each time and divide the seasoning and sauce as evenly as you can.
17. Serve warm or room temperature. I like to serve this with a garlic brown rice and quinoa medley..
18. It is very filling, but if you feel you must have meat, a honey mustard chicken goes great with it.

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