“Ratatouille” is a simple traditional French dish that is served up in different ways. Basically it’s a combination of fresh array of vegetables tossed in some aromatic herbs. Some chef’s simply bake it by laying all the thinly cut vegetables in layers with delicious tomato sauce as a base. It actually is a real good way of presentation. When doing simple home cooking, I just prefer to have it the tossed.
This dish can be served as a side dish or as a meal on its own. I personally suggest it to be served with some flavoured Rice or pasta. Saffron flavoured rice, also known as “Riz au Saffron” is a strong recommendation from my side. Serve it fresh and hot. Happy Cooking!!!
Total Time:
Preparation Time: 10 mins
Cooking Time: 25 to 30 mins
Ingredients:
3 tbsp extra virgin olive oil
1 bay leaf
1 small white onion, finely chopped 1 medium size red onion, finely chopped 4 large garlic cloves, finely chopped 1 small green bell pepper, chopped 1 medium size red bell pepper, chopped 1 medium size yellow bell pepper, chopped 1 medium size green courgette (zucchini), chopped 1 medium size green courgette (zucchini), chopped 1 medium carrot, cored and chopped 1 large aubergine (eggplant), chopped 1 large tomato, chopped 1 ½ cup chunked tomato sauce 6 to 8 fresh large basil leaves, finely chopped ½ tsp of dried mixed herbs Salt and pepper to taste |
Method:
Take a large wok and heat it up. Add oil to it along with bay leaf, garlic and both types of onions. Sauté over low heat till the onions turn translucent.
Now add your 3 types of bell peppers along with carrots. (Suddenly your wok starts to look colorful. Well admire the colors and be patient as there’s more to come.)Toss a bit and keep cooking over low heat for few more minutes.
Once done, add the courgettes, aubergine, tomatoes, basil leaves and your dried mixed herbs. Toss all the veggies a bit, cover and cook over low heat for around another 5 minutes.
Now add in the sauce and season with salt and pepper. Cover and slow cook for about 15 – 20 minutes till all the vegetables are cooked.
Serve hot with any French bread, rice or polenta.
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