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If ever there was a summer comfort food, the Classic French Ratatouille recipe has got to be it. It’s a dish I eagerly look forward to making every summer when our garden goes into high gear. Ratatouille is a great way to use up garden produce and it tastes better the next day! In some versions, the vegetables are sautéed, browned or roasted on bak...
Ratatouille is a rustic southern French vegetable stew from Nice made with the best summer vegetables: Eggplant, bell peppers, zucchini, summer squash, onions and tomatoes. In some versions, the vegetables are combined and cooked together for a long period of time until they practically melt. Traditionally it was considered a peasant dish because i...
Ratatouille Ingredients:
Here’s everything you’ll need to make this recipe along with how to prep. See the ratatouille recipe card below for the exact quantities.
Ingredient Notes and Substitutions:
1. Eggplant: Eggplant is one of the main ingredients in Classic French Ratatouille. It’s commonly believed that eggplant must always be salted before cooking to draw out the bitterness. However, eggplant characteristically has a mild but pleasing bitterness so it’s a personal preference. It develops a pronounced bitter flavor when an eggplant gets large and seedy. For this dish, I do salt the eggplant because it won’t absorb as much oil when cooked. Extracting liquid from the eggplant makes i...
Step-By-Step Instructions:
1. Gather and measure all the ingredients. The French call this mise en placeor “everything in its place” which refers to the set-up before cooking. 2. Cube the eggplant, place it in a colander and generously salt with a teaspoon or so of salt. 1. Chop the remaining vegetables while the eggplant drains. 1. Pat the eggplant dry with a paper towel. Heat some of the olive oil in a Dutch oven over medium-high heat, add the eggplant, reduce to medium heat and brown the eggplant. Transfer it to a b...
The eggplant needs approximately 20-30 minutes to drain in the colander so do that before doing any other chopping. That amount of time gives you time to prep the remaining vegetables.After the summer squash, eggplant and zucchini are browned, remove it as quickly as possible from the Dutch oven. If left to sit in the oil even for half a minute, it will absorb oil.Rub dried herbs such as the oregano in this dish between your fingers as you sprinkle it into the pot. This helps to “wake up” the flavor of dried herbs and spices.Crusty bread!A simply dressed salad with oil and vinegar or balsamic vinegar.- (163)
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Jun 30, 2023 · June 30, 2023. Watch how to make the best ratatouille in this short recipe video! We’ll start by roasting the vegetables for maximum flavor. So delicious! This video originally appeared on Ratatouille. Watch an instructional video about Ratatouille Recipe by Cookie and Kate, then make the recipe in your kitchen!
Mar 4, 2018 · French Guy Cooking is sharing his recipe for a super simple Ratatouille with us. It’s a great way to get kids eating veg, as well as getting more into your diet too. He uses courgette, aubergine, peppers and tomatoes, all slowly cooked with a dash of balsamic and garlic until you have a stew that’s sweet and silky and totally delicious! More.
Feb 8, 2018 · 1:39 Vegetables. This moreish Mediterranean-style vegetable stew is perfect for a super-healthy midweek supper. More. Published: 8 Feb 2018. Tags: Vegetables Vegetarian Mains Vegan French. Get the recipe Classic ratatouille. How to prepare vegetables: Buddy Oliver 3:23 How to. Easy meatballs: Buddy Oliver 5:57 Kids.
