This is the Simple ratatouille recipe to make delicious ratatouille fast at home or anywhere. We have listed you everything regarding ratatouille from ingredients, steps, frequently asked questions and methods of making them from start to delicious ratatouille.
Ratatouille. Recipes and cooking times differ widely, but common ingredients include tomato, garlic, onion, courgette (zucchini), aubergine (eggplant), capsicum (bell pepper), and some combination of leafy green herbs common to the region. Wikipedia
Ratatouille ingredients
- 3 to 4 bell papers
- Tomatoes
- Butter
- Olive oil
- herbs, cloves, garlic and pepper
- Eggplant, zucchini, marrow squash, onions potatoes
- Sugar
- Basil
Step by step or directions of making ratatouille
- roast bell peppers in an oven for 20 minutes at 350 F
- Take 4 tomatoes cut them into 4 pieces but do not separate the pieces then place them on a bowl with boiling water.
- peel the tomatoes skin and place them on a bowl then smash to obtain mash
- Add olive oil into a pan heated then add chopped onions, carrots and stir in oil
- Add butter to the mixture and the previously mashed tomatoes
- Peel the bell peppers from the oven chop them into pieces and add to the mixture
- Add herbs 1 teaspoonful and 2 cloves garlic and pepper
- Cover the mixture with a lid and simmer it for 1 hour then take off the lid and simmer another 30 minutes more
- Slice eggplant, zucchini, marrow squash, fresh bell pepper, onion, potato and tomato into circular pieces
- Pour cold water into a bowl with the chopped items and salt them
- Add salt 1 spoon to the cooking mixture also add sugar, thyme and few leaves of basil
- Take a plate and serve the ratatouille evenly then add the chopped items in circular manner
- Season the ratatouille with thyme placed in olive oil.
- Cover the ratatouille with foil and roast 90 minutes at 320 F then remove the foil and continue roasting for 40 minutes more.
- Serve and enjoy.
FREQUENTLY ASKED QUESTIONS ON CHICKEN RATATOUILLE RECIPES
Why is it called ratatouille?
Origins. The word ratatouille derives from the Occitan ratatolha and is related to the French ratouiller and tatouiller, expressive forms of the verb touiller, meaning “to stir up”. From the late 18th century, in French, it merely indicated a coarse stew.
What are the essential ratatouille making tools?
- Pot or pan
- A long chefs spoon and spatula.
- A measuring jug.
- A set of measuring spoons and cups.
- Plastic round cooking containers with clear lids.
What to eat with ratatouille?
- MUSHROOM RICE
- SUN-DRIED TOMATO RICE.
- CHEESE GRITS.
- BROCCOLI KALE SALAD WITH LEMON DRESSING.
- ROOT VEGETABLE MASH.
- CAULIFLOWER RICE.
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