Lots of vegetables and fruits on special and what a perfect opportunity to prepare a ratatouille. A medley of eggplant, zucchini, tomatoes and bell peppers, all of course blended with wine. Yummy!!
The original ratatouille requires green bell peppers. This is one vegetable that I am not thrilled to eat, therefore I substitute it with yellow and red bell peppers and really enjoyed the combination. Make sure that you correct the seasoning if using yellow or red peppers as they are a bit on the sweeter side. I used red wine because I did not have white wine on hand, but either is just fine.
Ratatouille is a perfect side dish to any fish , meat or chicken. We had pan seared chicken tights alongside.
We also had a fresh fruit with Chantilly. My little guy is not too fond of whipping cream, but Chantilly he loves it. Maybe is the powder sugar and the vanilla that gives it a different flavor… What I loved is that he asked for seconds of fruits and I am thrilled.
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To all have a fantastic week end.
Ratatouille - A French tradition
- 2 slices eggplant 2 sliced and scored on both sides eggplant
- 5 zucchini 4 to 6 zucchini
- 5 tbsps olive oil 3 to 6 tablespoons olive oil
- 2 yellow onion 2 peeled and thinly sliced yellow onion
- 10 bell peppers 10 small red - orange bell peppers
- 1 garlic 1 large minced garlic clove
- 2 lbs tomatoes 2 pound ripe, peeled and quartered tomatoes
- 2 tsps basil 2 teaspoons chopped basil
- 0.5 cup red wine 1/2 cup red wine
- Lightly salt the eggplant slices and place on paper towel to drain for about 30 minutes. Rinse and pat dry.
- Slice the zucchini thickly and set them aside.
- Pour 3 tablespoons of the olive oil into a large frying pan and when hot, lightly brown the onions, peppers and zucchini slices.
- Remove the vegetables to a casserole and add the eggplant slices to the frying pan or saucepan.
- Cook to brown both sides lightly and place in the casserole with the other vegetables. Add extra oil as needed while frying the vegetables.
- Add the garlic and tomatoes to the oil and cook for 1 minute. Add the garlic and tomatoes to the rest of the vegetables with the remaining olive oil in the frying pan.
- Add basil, salt, pepper and wine and bring to the boil over moderate heat.
- Cover and reduce to simmering. If the vegetables need moisture during cooking, add a little more wine.
- When the vegetables are tender, remove them from the casserole to a serving dish and rapidly boil any remaining liquid in the pan to reduce to about 2 tablespoons. Pour over the ratatouille to serve.
Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
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