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Ratatouille

Ratatouille


Preheat the oven to 190ᵒC.

Mix the onion and garlic.

Spread the tomato paste on the bottom of a large heat-resistant dish. Sprinkle the mixture of onion and garlic, 2 tablespoons olive oil, salt and pepper.

Place the vegetable slices alternately over the layer of tomato paste, so that there are no free spaces. Pour the rest of the oil, sprinkle with salt, pepper and dried thyme.

Cover the bowl with aluminum foil so that the vegetables do not burn. Bake the vegetables for 60 minutes, then serve.


The famous Ratatouille recipe

This delicious dish, Ratatouille, is famous all over the world and has equally tasty "relatives" throughout the Mediterranean area. Although many people claim that Ratatouille is a typical dish from Provence, France, it does not appear in the list of 1,123 recipes in J.B.'s cookbook. Reboul, from the end of the 19th century, "La cuisiniere Provencale". In fact, Ratatouille is a fairly modern recipe, one that could not have been made before tomatoes came to Europe from the New World. In fact, the author Marimar Torres claims that Ratatouille has a connection with "ratatouille", a kind of stew with fried vegetables, from Catalonia, dating from the times when Provence was politically linked to Catalonia and Aragon.
In any case, throughout the Mediterranean area, when a type of cuisine tries to describe its own type of stew, it is called "ratatouille".

There are many ways we can prepare Ratatouille and it is a very popular dish all over the world. Here is a recipe for Ratatouille.

Ingredient:

500 g eggplant, 500 g pumpkin, 500 g bell pepper (red, green, yellow), 3 tablespoons oil. For the sauce: 3 tablespoons oil, 4 chopped onions, 1 kg of roasted tomatoes and peeled, 4 cloves of garlic (crushed), salt, pepper, a bay leaf, nutmeg, chopped green parsley.

Method of preparation:

Cut the eggplant and zucchini (peeled) into larger cubes, and the peppers - into strips. Cook them all - one at a time - in a pan, then put them in a saucepan and mix.

Sauce: Heat the oil and brown the onion. Add the chopped tomatoes, nutmeg, garlic, bay leaf, salt and pepper.

Bring to the boil, then add the eggplant, zucchini and peppers, sprinkle with chopped parsley and serve immediately.


Ratatouille

When tender, add tomatoes, chopped garlic, thyme and bay leaf.

Step 8

Salt, pepper and simmer gently covered for 45 minutes.

Step 9

Meanwhile, prepare the aubergines and zucchini. Cook them separately or not in the olive oil for 15 minutes.

Step 10

Check the cooking of the vegetables so that they are no longer firm. Then add them to the tomato mixture and continue cooking on low heat for 10 min.

Step 11

Salt and pepper if necessary.

It's over! What did you think?

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The famous Ratatouille recipe

This delicious dish, Ratatouille, is famous all over the world and has equally tasty "relatives" throughout the Mediterranean area. Even though many people claim that Ratatouille is a typical dish from Provence, France, it does not appear in the list of 1,123 recipes in J.B.'s cookbook. Reboul, from the end of the 19th century, "La cuisiniere Provencale". In fact, Ratatouille is a fairly modern recipe, one that could not have been made before tomatoes came to Europe from the New World. In fact, the author Marimar Torres claims that Ratatouille has a connection with "ratatouille", a kind of stew with fried vegetables, from Catalonia, dating from the times when Provence was politically linked to Catalonia and Aragon.
In any case, throughout the Mediterranean area, when a type of cuisine tries to describe its own type of stew, it is called "ratatouille".

There are many ways we can prepare Ratatouille and it is a very popular dish all over the world. Here is a recipe for Ratatouille.

Ingredient:

500 g eggplant, 500 g pumpkin, 500 g bell pepper (red, green, yellow), 3 tablespoons oil. For the sauce: 3 tablespoons oil, 4 chopped onions, 1 kg of roasted tomatoes and peeled, 4 cloves of garlic (crushed), salt, pepper, a bay leaf, nutmeg, chopped green parsley.

Method of preparation:

Cut the eggplant and zucchini (peeled) into larger cubes, and the peppers - into strips. Cook them all - one at a time - in a pan, then put them in a saucepan and mix.

Sauce: Heat the oil and brown the onion. Add the chopped tomatoes, nutmeg, garlic, bay leaf, salt and pepper.

Bring to the boil, then add the eggplant, zucchini and peppers, sprinkle with chopped parsley and serve immediately.


Ratatouille

  • Author: Cookie and Kate
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 4 servings 1 x
  • Category: Stew
  • Method: Roasted and stovetop
  • Cuisine: French

Learn how to make the best French ratatouille with this foolproof recipe! The trick is to roast the vegetables, then add them to a simmering tomato sauce. Recipe yields 4 generous or 6 more modest servings.


Ratatouille

Ratatouille is a French folk recipe which you probably know from the Pixar movie of the same name. Ratatouille is one of my favorite animated movies and if you haven't seen it yet, you must see it! & # 128578 In the film we are presented with ratatouille as a pretentious dish, but it is not like that at all! It is very easy to do. & # 128578

Ratatouille is actually a dish consisting of slices of vegetables cooked in the oven and arranged nicely in a bowl or pan. This preparation is also known as ratatouille ni & ccediloise and has its name derived from the French word touiller which means & ldquoa mix & rdquo.

There are several methods to make ratatouille but I opted for the simplest option. It is made with red onions, eggplants, zucchini and bell peppers, all flavored with herbs and slowly cooked in the oven in a creamy tomato sauce with a subtle garlic flavor.

Preparing this recipe takes about 15 minutes, or even less if you have a special grater. Cooking takes about an hour but the result is fully worth the time spent in the kitchen. Ratatouille is a French food with a rich taste and an incredible texture! It also looks very good being beautifully colored.

Serve ratatouille with fresh basil on top and enjoy a simple but incredibly flavorful dish! I hope you like the recipe and test it too. I'm waiting for you to tell me how it turned out!


Recipe Summary

  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 2 teaspoons dried parsley
  • 1 eggplant, cut into 1/2 inch cubes
  • salt to taste
  • 1 cup grated Parmesan cheese
  • 2 zucchini, sliced
  • 1 large onion, sliced ​​into rings
  • 2 cups sliced ​​fresh mushrooms
  • 1 green bell pepper, sliced
  • 2 large tomatoes, chopped

Preheat oven to 350 degrees F (175 degrees C). Coat bottom and sides of a 1 1/2 quart casserole dish with 1 tablespoon olive oil.

Heat remaining 1 tablespoon olive oil in a medium skillet over medium heat. Cook and stir garlic until lightly browned. Mix in parsley and eggplant. Cook and stir until eggplant is soft, about 10 minutes. Season with salt to taste.

Spread eggplant mixture evenly across bottom of prepared casserole dish. Sprinkle with a few tablespoons of Parmesan cheese. Spread zucchini in an even layer over top. Lightly salt and sprinkle with a little more cheese. Continue layering in this fashion, with onion, mushrooms, bell pepper, and tomatoes, covering each layer with a sprinkling of salt and cheese.


Pasta with Ratatouille vegetables

The fasting period is always difficult, especially during Easter Lent, which is a long fast with very few breaks. Beans, potatoes, zacusca, bread with vegetable pate, all are wonderful options for fasting. But, for a while, you have the impression that all the fasting recipe options have been exhausted. In those moments, of course you have your Teo, who has solutions! First of all, HERE you can find the entire collection of POST RECIPES (click to access the recipes). And secondly, today I have a special recipe for you, which we really like: PASTA WITH VEGETABLES RATATOUILLE.

PASTA WITH RATATOUILLE VEGETABLES - What is a "ratatouille"?

Easter? With vegetables? Pasta with ratatouille vegetables? Yes yes, of course yes! And I explain everything you need to know about our recipe today. Ratatouille, a famous dish of French cuisine, became even more famous with the Ratatouille cartoons, animated by the cute chef-rodent. What is Ratatouille? It is a stew of vegetables cut into larger pieces.

In the gastronomic dictionary Larousse writes that “the Puritans claim that each vegetable used in ratatouille must be cooked separately, then the vegetables are cooked together, until they have a fine and creamy consistency. Thus, each vegetable will really have its own taste ". In reality, from my own experiments, I prefer to cook all the vegetables together and really make the flavors of the vegetables and herbs really friendly. And in our version today - Easter with ratatouille vegetables, we really have an explosion of flavors and textures.

PASTA WITH RATATOUILLE VEGETABLES - Everything you need to know about the recipe

It is a preparation in which only one pan is used: heat the vegetables one by one, add spices and then boil the pasta in the resulting sauce. The fact that we boil pasta together with vegetables helps us to have a delicious and very creamy sauce, thanks to the starch on the pasta.

In terms of pasta, I chose Integral Penne from 100% durum wheat from Baneasa Pasta. Wholemeal pasta has a higher protein index and a lower glycemic index, is easily digested, is very nutritious. In addition, they keep their shape very well when cooked, they remain al dente, they are delicious and have a unique, slightly smoky taste.

Ingredients for 4 servings Pasta with Ratatouille vegetables

  • 300g whole feathers 100% durum wheat 2 tablespoons olive oil
  • a white onion cut into larger cubes
  • 4-5 cloves of garlic
  • a diced zucchini
  • a small egg, cut into cubes
  • a red bell pepper
  • a yellow bell pepper
  • 300g tomato pulp or chopped canned tomatoes (including juice)
  • 400ml water
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons herbs from Provence
  • salt and pepper to taste

In a large skillet, fry the onion, pepper and garlic in the olive oil until the onion becomes translucent.

Put the zucchini and eggplant, heat them together over high heat, until they have a nice crust.

Add the rest of the ingredients: pasta, tomatoes with canned juice, water, spices, vinegar. Boil everything over medium heat, 13-15 minutes or until the pasta is made to our taste (al dente or better cooked) and we have a creamy sauce, well bound.

Some absolutely superb pasta came out, and the Baneasa wholemeal feathers did an excellent job, they remained al dente although they boiled in the sauce and made the sauce creamy and delicious. A fasting recipe that I highly recommend! May you be the best!


Recipe Summary

  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 2 teaspoons dried parsley
  • 1 eggplant, cut into 1/2 inch cubes
  • salt to taste
  • 1 cup grated Parmesan cheese
  • 2 zucchini, sliced
  • 1 large onion, sliced ​​into rings
  • 2 cups sliced ​​fresh mushrooms
  • 1 green bell pepper, sliced
  • 2 large tomatoes, chopped

Preheat oven to 350 degrees F (175 degrees C). Coat bottom and sides of a 1 1/2 quart casserole dish with 1 tablespoon olive oil.

Heat remaining 1 tablespoon olive oil in a medium skillet over medium heat. Cook and stir garlic until lightly browned. Mix in parsley and eggplant. Cook and stir until eggplant is soft, about 10 minutes. Season with salt to taste.

Spread eggplant mixture evenly across bottom of prepared casserole dish. Sprinkle with a few tablespoons of Parmesan cheese. Spread zucchini in an even layer over top. Lightly salt and sprinkle with a little more cheese. Continue layering in this fashion, with onion, mushrooms, bell pepper, and tomatoes, covering each layer with a sprinkling of salt and cheese.


Recipe Summary

  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 2 teaspoons dried parsley
  • 1 eggplant, cut into 1/2 inch cubes
  • salt to taste
  • 1 cup grated Parmesan cheese
  • 2 zucchini, sliced
  • 1 large onion, sliced ​​into rings
  • 2 cups sliced ​​fresh mushrooms
  • 1 green bell pepper, sliced
  • 2 large tomatoes, chopped

Preheat oven to 350 degrees F (175 degrees C). Coat bottom and sides of a 1 1/2 quart casserole dish with 1 tablespoon olive oil.

Heat remaining 1 tablespoon olive oil in a medium skillet over medium heat. Cook and stir garlic until lightly browned. Mix in parsley and eggplant. Cook and stir until eggplant is soft, about 10 minutes. Season with salt to taste.

Spread eggplant mixture evenly across bottom of prepared casserole dish. Sprinkle with a few tablespoons of Parmesan cheese. Spread zucchini in an even layer over top. Lightly salt and sprinkle with a little more cheese. Continue layering in this fashion, with onion, mushrooms, bell pepper, and tomatoes, covering each layer with a sprinkling of salt and cheese.


Recipe Summary

  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 2 teaspoons dried parsley
  • 1 eggplant, cut into 1/2 inch cubes
  • salt to taste
  • 1 cup grated Parmesan cheese
  • 2 zucchini, sliced
  • 1 large onion, sliced ​​into rings
  • 2 cups sliced ​​fresh mushrooms
  • 1 green bell pepper, sliced
  • 2 large tomatoes, chopped

Preheat oven to 350 degrees F (175 degrees C). Coat bottom and sides of a 1 1/2 quart casserole dish with 1 tablespoon olive oil.

Heat remaining 1 tablespoon olive oil in a medium skillet over medium heat. Cook and stir garlic until lightly browned. Mix in parsley and eggplant. Cook and stir until eggplant is soft, about 10 minutes. Season with salt to taste.

Spread eggplant mixture evenly across bottom of prepared casserole dish. Sprinkle with a few tablespoons of Parmesan cheese. Spread zucchini in an even layer over top. Lightly salt and sprinkle with a little more cheese. Continue layering in this fashion, with onion, mushrooms, bell pepper, and tomatoes, covering each layer with a sprinkling of salt and cheese.


Video: Binging with Babish: Ratatouille Confit Byaldi from Ratatouille