ratatotitle

 

The first time I made this dish, I was soooo sure that my children wouldn?t eat it. All vegetables? Neh! But they gobbled the whole plate down and asked for more! Ahhhh sweet taste of victory.
Ratatouille is a traditional dish from the Provencal part of France. It can be served as a side dish, or over a rice Pilaf sprinkled with a little grated cheese or with some plain couscous. I?ve even seen it used as a pizza topping!
There are different ways to make a Ratatouille. Although the main ingredients stay the same, zucchinis, eggplants, onion, bell peppers, and tomato; technics and spices can vary. I don?t claim that this recipe is the most authentic, but I like it this way! (I actually don?t even put bell peppers : )

Good for lunch boxes?Yes! In a thermos with rice or couscous. Or cold with an ice pack.
Add to planner and grocery list
Recipe added!
Add to weekly planner - grocery list
Servings Prep Time Cook Time Difficulty
4
people
20
mn
45
mn
Easy
Print Recipe
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings Prep Time Cook Time Difficulty
4
people
20
mn
45
mn
Easy
Print Recipe
Votes: 0
Rating: 0
You:
Rate this recipe!
What you need
Units: Servings: people
How it's made
  1. Let?s prepare all the veggies: peel and dice the onion. Wash and petite dice the zucchinis and eggplant. Wash and remove the seed from the pepper, and dice it as well. Peel and finely chop the garlic, or you can crush it too.
  2. Heat a frying pan on medium high and add 3/4 tsp of oil. Cook the zucchinis until soften and golden, reserve.
  3. Add 1 tbs of oil, cook the eggplant until soften and colored. Reserve with the zucchinis.
  4. Add the rest of the oil and cook the onion and pepper until golden and fragrant. Mix in the garlic, and cook for about one minute. You can bring back the zucchinis and eggplants to the pan.
  5. Change the heat to low.?Sprinkle with the herbes de Provence, oregano, salt and bouillon. Add the tomato and the water. Cook covered for about 20mn.
  6. Rectify the seasoning and you?re done!
Recipe Notes

If you are short in time you can skip one of the steps: instead of cooking all the veggies separately, starts by sweating the onion and then add the zucchini, eggplant and peppers together. I do it all the time, and it's still delicious.

Share this Recipe
What you need
Units: Servings: people
How it's made
  1. Let?s prepare all the veggies: peel and dice the onion. Wash and petite dice the zucchinis and eggplant. Wash and remove the seed from the pepper, and dice it as well. Peel and finely chop the garlic, or you can crush it too.
  2. Heat a frying pan on medium high and add 3/4 tsp of oil. Cook the zucchinis until soften and golden, reserve.
  3. Add 1 tbs of oil, cook the eggplant until soften and colored. Reserve with the zucchinis.
  4. Add the rest of the oil and cook the onion and pepper until golden and fragrant. Mix in the garlic, and cook for about one minute. You can bring back the zucchinis and eggplants to the pan.
  5. Change the heat to low.?Sprinkle with the herbes de Provence, oregano, salt and bouillon. Add the tomato and the water. Cook covered for about 20mn.
  6. Rectify the seasoning and you?re done!
Recipe Notes

If you are short in time you can skip one of the steps: instead of cooking all the veggies separately, starts by sweating the onion and then add the zucchini, eggplant and peppers together. I do it all the time, and it's still delicious.

Share this Recipe