A medley of eggplant, zucchini, tomatoes, and bell peppers, all of course blended with wine. Yummy!!
The original ratatouille requires green bell peppers. This is one vegetable that I am not thrilled to eat; therefore, I substituted it with yellow and red bell peppers and enjoyed the combination.
Make sure that you correct the seasoning if using yellow or red peppers, as they are a bit on the sweeter side. I used red wine because I did not have white wine on hand, but either is just fine.
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Ratatouille is a perfect side dish to any fish, meat or chicken. We had pan-seared chicken tights alongside.
We also had a fresh fruit with Chantilly. My little guy is not too fond of whipping cream, but Chantilly he loves it.
Maybe is the powdered sugar and the vanilla that gives it a different flavor… What I loved is that he asked for seconds of fruits, and I am thrilled.
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To all have a fantastic weekend.
Ratatouille – A French tradition
Ingredients
- 2 eggplant, sliced, scored on both sides
- 5 zucchini, 4 t
- 5 tablespoons olive oil
- 2 yellow onion, peeled and thinly sliced
- 10 small bell peppers, red and orange
- 1 garlic clove, minced
- 2 pounds tomatoes, ripe,peeled, and quartered
- 2 teaspoons fresh basil, chopped
- ½ cup red wine
Instructions
- Lightly salt the eggplant slices and place on paper towel to drain for about 30 minutes. Rinse and pat dry.
- Slice the zucchini thickly and set them aside.
- Pour 3 tablespoons of the olive oil into a large frying pan and when hot, lightly brown the onions, peppers and zucchini slices.
- Remove the vegetables to a casserole and add the eggplant slices to the frying pan or saucepan.
- Cook to brown both sides lightly and place in the casserole with the other vegetables. Add extra oil as needed while frying the vegetables.
- Add the garlic and tomatoes to the oil and cook for 1 minute. Add the garlic and tomatoes to the rest of the vegetables with the remaining olive oil in the frying pan.
- Add basil, salt, pepper and wine and bring to the boil over moderate heat.
- Cover and reduce to simmering. If the vegetables need moisture during cooking, add a little more wine.
- When the vegetables are tender, remove them from the casserole to a serving dish and rapidly boil any remaining liquid in the pan to reduce to about 2 tablespoons. Pour over the ratatouille to serve.
Nutrition
Cooking Canva provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
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