30 mins
Ratatouille
Recipe by Graham
Ratatouille (pronounced rat-a-too-ee) is a mixture of vegetables that goes well with a light meal like chicken or turkey. It relies upon aubergine (a dark-skinned vegetable shaped a little like a short, fat cucumber!) for its very distinctive flavour.
Raspberry and Caramel Crunch 
Rava Laddu Ingredients for Ratatouille
Currently displaying quantities in US Imperial Measurements
How to Cook Ratatouille
- Slice the onion and peel and crush (mince) the garlic. Heat the olive oil in a flameproof casserole dish and add the onions and garlic. Fry these gently for about ten minutes until the onion softens and becomes translucent. Cut the aubergine (eggplant) into slices about ½" (1cm) thick and then cut each slice into about six pieces. Add these to the casserole and 'fry' for about 5 minutes, turning frequently.
- Meanwhile, prepare the remaining ingredients... Cut the pepper in half, remove the stem, core and seeds then cut into pieces about ½" - ¾" (1cm - 2cm) square (don't measure them - that's only a guide!!). Remove the ends of the courgettes then slice them about ¾" (2cm) thick. Peel the tomatoes and slice them about ¼" (0.5cm) thick.
- Optionally, you can add potatoes to your ratatouille. Some people can find ratatouille a little acidic and potatoes help to remove this. Just peel them, dice them into cubes of about ½" (1cm), rinse them in water to remove excess starch and add them to your other vegetables
- Add all these ingredients to the casserole, season liberally with salt and freshly-ground pepper and stir well. Cover the casserole and place in a preheated moderate oven Mk 4 - 350ºF - 180ºC for one hour, stirring occasionally. Serve hot with main course or cold as a starter.
GRAHAM'S HOT TIP:
To add a touch of Mediterranean sunshine, add 10 or 12 stoned black olives to the ratatouille just before serving.
Reviews of Ratatouille
 March 28 2015So many different ways to make ratatouille! Each probably appeals to different people. This is a great recipe! All the right ingredients in the right proportions. My rating is 5 stars, because all the flavors meld so wonderfully. But if this doesn't please your palate, try some different methods. Ratatouille generally includes the same ingredients, and this one is a winner! Bella62 (3 reviews) |
 August 31 2014Tasty! This recipe is perfect for August; with all fresh veggies and herbs from mine and a friends' garden, the only thing I had to buy was some parmesan cheese to grate over the top (because I like that addition). My husband, who doesn't like eggplant, had a second helping and wants leftovers tonight! EvelynWaughton (4 reviews) |
What To Eat Tonight
Comfort foods don't have to be bad for you. We have lots of traditional recipes that will give you that nostalgic, sentimental feeling.
Those wonderful beasts that just scream for something hot and tasty between toasted bread or buns. Once tasted, never forgotten!
No mess, no fuss, just throw it in the oven and leave it alone till it's ready to eat. That's the approximate theory! How close do we get?
Other Vegetables Recipes
This is so easy to do that even my Cousin Vinny's cousin Jim can't make a mess of it ... and he's not too bright! Good with any meat.
A lovely recipe either as a main course with another vegetable or just as it is as a side dish or starter.
You can actually use almost any leftovers to make bubble and squeak. Hence there is no definitive list of ingredients for this recipe!
