The Ultimate Ratatouille Recipes

TRADITIONAL FRENCH RATATOUILLE

Steps:

• Gather the ingredients.
• Place a single layer of paper towels on 2 large plates. Put the cubed eggplant onto the plates and sprinkle with 1 3/4 teaspoons of the salt. Allow the eggplant to sit for 20 minutes; this process is known as degorgement , in which the salt extracts liquid from the eggplant, and the liquid is then absorbed by the paper, making the dish less soggy.
• In a large saucepan, gently cook the tomatoes, garlic, black pepper, basil, and parsley, uncovered, over medium heat. Do not boil the vegetables, as this will turn them into a soggy mess; cooked slowly, each of the vegetables will remain distinct.
• In a large skillet, sauté the onions and bell peppers in a small amount of olive oil over medium-high heat for 10 minutes, stirring occasionally, until the vegetables are lightly browned. Remove the skillet from the heat, and transfer the browned vegetables to the tomato mixture.
• Pat the eggplant dry with a fresh paper towel and add it along with the zucchini and yellow squash to the tomato mixture.
• Cover the pot and cook the stew over low-medium heat for 45 minutes, until the vegetables are tender. Add the white wine and remaining 3/4 teaspoon salt and cook for an additional 5 minutes. Enjoy.

RATATOUILLE RECIPE BY TASTY

Steps:

• Preheat the oven for 375˚F (190˚C).
• Slice the eggplant, tomatoes, squash, and zucchini into approximately ¹⁄₁₆-inch (1-mm) rounds, then set aside.
• Make the sauce: Heat the olive oil in a 12-inch (30-cm) oven-safe pan over medium-high heat. Sauté the onion, garlic, and bell peppers until soft, about 10 minutes. Season with salt and pepper, then add the crushed tomatoes. Stir until the ingredients are fully incorporated. Remove from heat, then add the basil. Stir once more, then smooth the surface of the sauce with a spatula.
• Arrange the sliced veggies in alternating patterns, (for example, eggplant, tomato, squash, zucchini) on top of the sauce from the outer edge to the middle of the pan. Season with salt and pepper.
• Make the herb seasoning: In a small bowl, mix together the basil, garlic, parsley, thyme, salt, pepper, and olive oil. Spoon the herb seasoning over the vegetables.
• Cover the pan with foil and bake for 40 minutes. Uncover, then bake for another 20 minutes, until the vegetables are softened.
• Serve while hot as a main dish or side. The ratatouille is also excellent the next day--cover with foil and reheat in a 350˚F (180˚C) oven for 15 minutes, or simply microwave to desired temperature.
• Enjoy!

CLASSIC RATATOUILLE

Steps:

• Prep your ingredients before you start - peel and cut the onions into wedges, then peel and finely slice the garlic. Trim the aubergines and courgettes, deseed the peppers and chop into 2.5cm chunks. Roughly chop the tomatoes. Pick the basil leaves and set aside, then finely slice the stalks.
• Heat 2 tablespoons of oil in a large casserole pan or saucepan over a medium heat, add the chopped aubergines, courgettes and peppers (you may need to do this in batches) and fry for around 5 minutes, or until golden and softened, but not cooked through. Spoon the cooked veg into a large bowl.
• To the pan, add the onion, garlic, basil stalks and thyme leaves with another drizzle of oil, if needed. Fry for 10 to 15 minutes, or until softened and golden.
• Return the cooked veg to the pan and stir in the fresh and tinned tomatoes, the balsamic and a good pinch of sea salt and black pepper.
• Mix well, breaking up the tomatoes with the back of a spoon. Cover the pan and simmer over a low heat for 30 to 35 minutes, or until reduced, sticky and sweet.
• Tear in the basil leaves, finely grate in the lemon zest and adjust the seasoning, if needed. Serve with a hunk of bread or steamed rice.

THE ULTIMATE RATATOUILLE

Steps:

• Line a large platter with paper towels. Heat 1/3 cup olive oil in a medium saucepan over medium heat. Add the eggplant, season generously with salt and pepper, and let that cook down for 10 to 12 minutes, until the eggplant is soft and wilted. Remove the eggplant from the pan and onto a platter to drain. Next stop, zucchini: cook it the same way in 1/4 cup oil, then add it to the platter with the eggplant.
• Add another 1/4 cup olive oil to the pan, then the anchovies, onions, garlic and herbs. Cook for 5 to 7 minutes, until the onions get nice and caramelized. Add the tomatoes and cook that down for 10 to 12 minutes, until pulpy. Return the eggplant and zucchini to the pan, crack open the chile, and add that too. Season with salt and pepper and let the ratatouille cook slowly for about 20 minutes, until the mixture is soft, mushy and juicy; you want all the flavors to come together. Stir in the vinegar and let cool to room temperature.

RATATOUILLE

Steps:

• Preheat the oven to 400°F.
• Heat 2 tablespoons olive oil in a Dutch oven over medium heat. Add the onion, eggplant, and ½ teaspoon salt and cook until soft, about 8 to 10 minutes.
• Add the garlic, half the tomatoes, the bell pepper, zucchini, thyme, herbes de Provence, oregano, the remaining salt, and pinches of black pepper and red pepper flakes. Cook for 10 more minutes, stirring occasionally. Stir in 1 tablespoon of the vinegar. Top with the remaining cherry tomatoes and bake uncovered for 17 to 20 minutes until the tomatoes start to burst.
• Remove from the oven, stir in the remaining 1 tablespoon vinegar, drizzle with olive oil, and garnish with fresh herbs. Season to taste with more salt, pepper, as desired.

RATATOUILLE WITH SHRIMP AND OKRA

Steps:

• Heat 2 tablespoons of the oil in a very large, deep skillet. Add the onion, bell pepper and garlic and cook until the vegetables are tender, about 5 minutes. Add the eggplant, zucchini and yellow squash and season with 1 teaspoon each salt and pepper. Cook until the vegetables begin to soften, about 8 minutes.
• Stir in the thyme, tomatoes and bay leaf. Reduce the heat to low and simmer until the tomatoes begin to burst, about 12 minutes.
• Meanwhile, heat the remaining tablespoon olive oil in a separate large skillet over medium-high heat until hot. Add the shrimp and okra and sprinkle with 1/4 teaspoon each salt and pepper. Cook until the shrimp turns pink and is cooked through, about 6 minutes. Stir in the lemon juice. (This removes the "slime" from the okra.)
• Add the shrimp, okra and basil to the vegetables. Stir to combine. Season with salt and pepper. Remove the bay leaf, then sprinkle with additional basil before serving, if desired.

BEST RATATOUILLE RECIPE 2022 ❤️

Steps:

• Using a large skillet over medium high heat, sauté onions in olive oil until they begin to soften, about 5 minutes.Add garlic in 2 tablespoons and reduce heat to low.
• While the onions and garlic are cooking over low heat, put 2 tablespoons of olive oil in a another frying pan over high heat. As soon as oil starts to smoke, quickly add enough eggplant cubes all at once to cover the bottom of the pan.if(typeof ez_ad_units!='undefined'){ez_ad_units.push([[336,280],'jojorecipes_com-medrectangle-4','ezslot_5',340,'0','0'])};if(typeof __ez_fad_position!='undefined'){__ez_fad_position('div-gpt-ad-jojorecipes_com-medrectangle-4-0')};Cook the eggplant, stirring occasionally, for 8 minutes, or until the eggplant is softened. Remove eggplant cubes, and add them to pan with the onions.Working in batches, repeat this process until all of the eggplant cubes have been cooked.
• Put 2 tablespoons of olive oil in a another frying pan over high heat. As soon as oil starts to smoke, quickly add enough zucchini and the bell pepper in cubes all at once to cover the bottom of the pan.Cook the zucchini and the bell pepper, stirring occasionally, for 12 minutes, or until the zucchini is lightly browned on all sides. Remove the mixture, and add them to pan with the onions and eggplant cubes.Working in batches, repeat this process until all of the zucchini cubes have been cooked.
• Cut tomatoes in half lengthwise, remove seeds, chop coarsely. If using fresh tomatoes, boil water in a saucepan on stove. Remove stems from tomatoes, and crisscross the bottoms with a knife.Plunge into boiling water for a minute or two, until skin starts to fall away. Rinse in cold water and remove skin. Add the chopped tomatoes to the pot with cooked vegetables and cook the mixture, stirring occasionally, for 5 to 7 minutes.Cook until vegetables are very tender and lightly browned at the edges. When all the vegetables (except the tomatoes) are browned and in the pan with the onions, increase the heat to high and stir, making sure they don't stick to the bottom of the pan.
• Once vegetables are done cooking, combine them on one baking sheet. Stir in the oregano, the thyme, the coriander, the fennel seeds, the salt, and pepper to taste and cook the mixture, stirring, for 1 minute.Stir in the basil and combine the mixture well.
• Bake ratatouille casserole covered with parchment. So veggies cook but not get charred. In other words, don't loose the color. To serve, transfer ratatouille to dinner bowls, top each with a fried egg (sunny-side up) and add crusty bread on the side.If serving as a warm side dish, let the ratatouille stand for 10 minutes, just enough to "cook" the tomatoes. The ratatouille can be served at room temperature or refrigerated and reheated the next day. Cooking ratatouille in one pot is possible.The ratatouille may be made 1 day in advance, kept covered and chilled, and reheated before serving. Ratatouille is even better the next day. If you make it ahead, simply store in a tight-lid container (preferably glass) and refrigerate.Leftovers can be stored in the refrigerator in an airtight container for up to 5 days or frozen for up to 3 months. Keep in mind that the zucchini won't stay crisp after being frozen. This is delicious served cold, or reheated in the microwave. if(typeof ez_ad_units!='undefined'){ez_ad_units.push([[580,400],'jojorecipes_com-banner-1','ezslot_7',112,'0','0'])};if(typeof __ez_fad_position!='undefined'){__ez_fad_position('div-gpt-ad-jojorecipes_com-banner-1-0')};