Traditional Ratatouille Recipe

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.

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Easy Ratatouille Recipe Simple Nourished Living

WebAug 27, 2017 · Bring to a boil and then reduce heat to low, cover and simmer, stirring occasionally, for 20 minutes. Uncover and simmer, …

1. Heat the oil in a large skillet over medium-high heat. Add the garlic, red pepper, onions and herbes de Provence, and cook, stirring occasionally, until softened, 6 to 8 minutes.
2. Add the zucchini and eggplant and cook, stirring occasionally, until softened, about 5 minutes.
3. Add the tomatoes and their juice, water and salt and pepper to taste. Bring to a boil and then reduce heat to low, cover and simmer, stirring occasionally, for 20 minutes.
4. Uncover and simmer, stirring occasionally, until the mixture is thickened, 15 to 20 minutes more.

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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. …

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.

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