Ratatouille
Cowbridge Kitchen
Ratatouille is a classic recipe created by the French as a way of using up leftover vegetables, and what a great dish this is.
Often forgotten, this is a classic vegetarian dish , a one pot recipe that anybody can make. In this recipe we have stuck to the classic recipe by using Mediterranean vegetables such as Courgettes and Aubergine but you can pretty much use any vegetables you have.
The only rule to follow with Ratatouille is that it is cooked in a tomato based sauce, simple to make and even easier to eat, Ratatouille is ideal as a starter or a light main course.
25 mins Prep time
45 mins Cooking time
Time
This is based on a 215g serving
1 cup
Calories: 140
Protein: 2.4g
Fat: 10g
Carbohydrates: 12g
Fiber: 4.1g
Sugar: 7.3g
Nutrition
Servings
Anybody can have a go at this recipe
Difficulty
Ratatouillie is a French dish, generally believed to have been created to use up left over vegetables.
Cost to make:
£4.49 / $5.68 (Est.)
Equipment:
Shop...
Dutch Oven,
How to Make Ratatouille
Ratatouille, Occitan: ratatolha, is a French Provençal dish of stewed vegetables, originating in Nice, and sometimes referred to as ratatouille niçoise Source : Wikipidia
Ratatouille was first created in 1877, and given its relitively recent inception there are many varistions of this recipe.
Ratatouille is a rather obvious vegetarian and vegan dish, that can be served as a main course or as a vegetable side dish.
Cuisine:French
ingredients
1 Brown Onion
2 Courgettes
1 Egg Plant
1 teaspoon of Lazy Garlic
100 ml Tomato Puree
1 Tin Chopped Tomatoes
3 -4 Bay leafs
200 ml Vegetable Stock
Olive Oil
Salt & Pepper for seasoning.
Cooking Instructions
-
For the Vegetables
- Dice up the onion , peppers , courgettes and egg plant .
- Fry off the egg plant & Courgettes in olive oil & salt and set aside in a cast iron casserole dish.
- Fry off the onion , peppers & Garlic in olive oil until soft.
- Add the tomato paste and mix together well.
- Then add enough veg stock to make a thick sauce , mixing together with a wooden spoon.
- Get the heat under the casserole dish , and start warming the egg plant & Courgettes.
- Add the tin of chopped tomatoes and mix in well.
- Next add the sauce mix to the casserole dish and season with pepper.
- Mix together well , then cover and cook in a preheated oven for 30 minutes.
Another classic French recipe created to use up leftover vegetables.