Classic Ratatouille Recipe
This Classic Ratatouille recipe simply the best and foolproof one. It is packed with veggies and cooked in dazzling tomato sauce make it drool-worthy delicious.
This recipe Ratatouille from the movie, but made in bright chunky diced summer veggies.
The veggies are diced and cooked in olive oil and minced garlic gives you a lovely fragrant.
The tomato and tomato paste gives you a lovely tangy taste with the right amount of dried herbs makes it ultimately delicious.
Serve with simple toasted bread as sides or main course!
What You'll Find in This Post (Show all)
Why this recipe works:
Every bite is delicious.
Loaded with veggies, comforting and Healthy.
Under 15mins!
Served as Sides or Main course!
How to make step by step:
Prep work:
Dice all the vegetables and keep them ready.
Tips to make the best Ratatouille Recipe:
Veggies: Add veggies of your choice to make a complete meal and healthy. Summer veggies work well for this recipe.
Do not overcook the veggies.
Adjust seasoning of your preference.
FAQ:
What is Ratatouille served for?
Ratatouille served with Toasted bread, as a Main Course, Grilled Meats and Fish, Shakshuka.
How long does Ratatouille last in the fridge?
Ratatouille stored in an air-tight container last for 3 days in the refrigerator.
Does Ratatouille freeze well?
Store cooled Ratatouille in the freezer-friendly container up to 3 months.
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Ratatouille Recipe
- Prep Time: 2 minutes
- Cook Time: 15 minutes
- Total Time: 17 minutes
- Yield: 2 1x
Description
This Classic Ratatouille recipe simply the best and foolproof one. It is packed with veggies and cooked in dazzling tomato sauce make it drool-worthy delicious.
Ingredients
- 1 Aubergine
- 2 tbs Olive oil
- 2 tsp garlic
- 1 Onion
- 1 cup Zucchini
- 1/2 cup Capsicum
- 1 tsp Chilli flakes
- 1 tsp Dried basil
- 1 tsp Sugar
- 2 to matoes
- 1 tsp Tomato paste
- 1 tsp salt
Instructions
Prep work:
- Dice all the vegetables and keep them ready.
To prepare Ratatouille:
- Heat up 1/2 tbs of olive oil, lightly cook the Aubergine for 2 to 3mins.
- Once the color of the Aubergine changed, transfer to another bowl, set aside.
- To the same pan, heat up 1 1/2 tbs of olive oil, add minced garlic and Chopped onion and salt Cook for 3 to 4 mins.
- Then, add the Peeled and diced Zucchini and capsicum cook for 4 to 5 mins, stirring occasionally. Make sure Zucchini is cooked.
- Add chili flakes, Dried basil and sugar, stir gently.
- Add Chopped tomatoes and cook for 3 to 4 mins.
- Now add 1 tsp tomato paste/Tomato ketchup
- Gently mix and cook for 2 mins.
- Put back the aubergine
- Gently mix all the vegetables and cook for another 1 minute.
- Category: Appetizer, Main Course, Side Dish
- Cuisine: French, Italian
