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End of Summer Ratatouille Recipe (French Stew with Vegetables)

Name: End of Summer Ratatouille Recipe (French Stew with Vegetables)
Prep time: 45 min
Cook time: 32 min
Total time: 77 min
Yield: 8 servings
Ingredients: 0.25 sb Olive oil (for sautéing); 1 adet Eggplant (diced); 2 adet Zucchini (chopped in half moons); 2 adet Red bell pepper (chopped into strips); 1 adet Yellow bell pepper (chopped into strips); 1 adet Green bell pepper (diced into strips); 1 adet Tomato (grated or diced into small cubes); 3 yk Italian parsley (finely chopped); 0.25 adet Red onion (finely chopped) chopped); 1 adet Garlic (crushed); 4 tk Coarse salt (to taste); 1 tk Freshly ground black pepper; 0.25 sb Olive oil (for drizzling before serving); 2 adet Fresh basil leaves (thin strips); 0.5 sb Grated parmesan cheese; 11 adet Small grated parmesan cheese (for topping, optional)

This end of summer ratatouille recipe; She softens eggplant, zucchini, pepper and tomato in the same pot with olive oil, garlic and fresh herbs. The ingredients are easy, the how-to steps are clear; You can serve it as a hot main course or cold appetizer.

İyi Bir YemekCommunity Writer

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End of Summer Ratatouille Recipe (French Stew with Vegetables)

Editorial Kitchen Archive

Prep45 min

Cook32 min

DifficultyMedium

ServingsServes 8

Energy-

Ingredients

Scale:8servings

Ingredients

Olive oil (for sautéing)

Eggplant (diced)

Zucchini (chopped in half moons)

Red bell pepper (chopped into strips)

Yellow bell pepper (chopped into strips)

Green bell pepper (diced into strips)

Tomato (grated or diced into small cubes)

Italian parsley (finely chopped)

Red onion (finely chopped) chopped)

Garlic (crushed)

Coarse salt (to taste)

Freshly ground black pepper

Olive oil (for drizzling before serving)

Fresh basil leaves (thin strips)

Grated parmesan cheese

Small grated parmesan cheese (for topping, optional)

Step-by-Step Method

7-step method

Prepare the vegetables

Dice the eggplant; If you want, salt it for 10 minutes for bitterness and dry it. Chop the zucchini and peppers, chop the onion finely; Grate the tomato or cut it into small cubes.

Soften the onion and garlic

Heat 1/4 cup of olive oil in a large pot over medium heat. Add the onion and fry for 3–4 minutes; Add garlic and sauté for 30 seconds until fragrant.

Saute eggplant

Add the eggplant and cook for 5–6 minutes, stirring occasionally. Reduce the heat a little if necessary to prevent it from sticking to the base.

Add zucchini and peppers

Add the zucchini and all the peppers to the pot. Cook, stirring, for 6–8 minutes until the vegetables soften slightly.

Cook with tomatoes and spices

Add tomatoes, salt and pepper. Cook on low-medium heat with the lid half-closed for 12-15 minutes, keeping the vegetables firm but soft.

Finish with herbs

When you turn off the stove, add parsley and basil. Check the balance of taste; Add little salt/pepper if necessary.

Serve

You can serve ratatouille hot or warm. Drizzle with remaining olive oil and sprinkle parmesan; If you want, serve it with bread or rice.

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