Classic Ratatouille Recipe

Traditional French Ratatouille From A Chef's Kitchen

WEBJul 22, 2021 · Heat some of the olive oil in a Dutch oven over medium-high heat, add the eggplant, reduce to medium heat and brown the eggplant. …

Rating: 4.8/5(163)
1. Place eggplant in a colander, sprinkle with salt and let drain in the sink or over a bowl.
2. Meanwhile, heat olive oil over medium-high heat in a Dutch oven. Add the onion, reduce heat to medium and cook 3-4 minutes.
3. Add the red bell pepper and continue cooking another 4-5 minutes or until both are lightly browned and beginning to soften. Transfer to a bowl and set aside.
4. Add zucchini and yellow squash and cook 3-4 minutes or until lightly browned. Transfer to the bowl with onion and red bell pepper.

Preview

See Also:

Show details

Classic Ratatouille Recipe Simply Recipes

WEBOct 21, 2022 · 1/2 pound yellow bell peppers, seeds removed, chopped into 1/2-inch square pieces. 1 pound eggplant, 1/2-inch cubes. Kosher salt, …

Rating: 5/5(15)

Preview

See Also:

Show details

Traditional Ratatouille Recipe Healthier Steps

WEBFeb 16, 2022 · Place the lid on the saucepan and let it cook on low heat for about 10 more minutes until the vegetables are tender. Season with salt. …

1. In a colander, sprinkle sea salt and set it aside for about 20 minutes. This way, the excess water will be drained from the eggplant.
2. Place a saucepan over medium heat and add olive oil.
3. Add chopped onions and sauté for 2-3 minutes until they turn translucent.
4. Add garlic and continue to stir for a minute.

Preview

See Also:

Show details

Easy Ratatouille Recipe Healthy, BudgetFriendly

WEBApr 18, 2019 · Chop all veggies (eggplant, zucchini, tomatoes, bell pepper) into 1-inch (3 cm) pieces. Finely chop onion and garlic. Heat oil in a …

Rating: 5/5(42)
1. Chop all veggies (eggplant, zucchini, tomatoes, bell pepper) into 1-inch (3 cm) pieces. Finely chop onion and garlic.
2. Heat oil in a skillet over medium heat, add onion and sauté for about 4-5 minutes or until lightly browned.
3. Add garlic and eggplant and cook for 3-4 minutes, then add the red wine and all spices. Let simmer on low-medium heat for a further 5-6 minutes, stirring occasionally.
4. Add all remaining ingredients (except tomato paste and balsamic vinegar) and cook for about 10 minutes or until the veggies are soft (but not mushy). If you prefer more sauce, add more red wine or broth.

Preview

See Also:

Show details