Easiest Way to Prepare Perfect Ratatouille

Ratatouille. Read Customer Reviews & Find Best Sellers. I usually make a saute version of ratatouille, to keep the vegetables crispy, but this baked version came out with nice crisp vegetables too, and it was very easy to make. I added some thyme and rosemary, and a splash of white wine and served over rice to soak up the delicious juices.

Cook the onions, stirring occasionally, until they are wilted and lightly. Directed by Brad Bird, Jan Pinkava. With Brad Garrett, Lou Romano, Patton Oswalt, Ian Holm. You can have Ratatouille using 19 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Ratatouille

1. Prepare 1 cup of sweet onion -- diced 3/4 inch".
2. Prepare 4 cloves of garlic -- chopped.
3. You need 1 ounce of olive oil.
4. It's 1/4 of of a red bell pepper -- diced 3/4 inch".
5. It's 1/4 of of a green bell pepper--diced 3/4 inch".
6. Prepare 4 of each white mushroom -- quarter the mushrooms.
7. Prepare 1/2 of of a eggplant – diced 3/4 inch"- then soaked in salt water.
8. You need 1 of plum tomato --diced 3/4 inch".
9. It's 1/2 of each zucchini squash -- diced 3/4 inch".
10. You need 1/2 of of a yellow squash -- diced 3/4 inch".
11. Prepare 1/2 cup of chicken stock.
12. Prepare 1/2 teaspoon of oregano,dry.
13. You need 1 1/2 cups of crushed tomato.
14. It's 1 tablespoon of sugar (optional- this will depend on your taste).
15. You need 1 sprig of fresh thyme -- chopped- no stems.
16. Prepare 1 sprig of fresh tarragon -- chopped- no stems.
17. You need 6 leaves of fresh basil -- chopped- no stems.
18. You need 1/4 teaspoon of salt -- to taste.
19. Prepare 1/4 teaspoon of pepper.

A rat who can cook makes an unusual alliance with a young kitchen worker at a famous restaurant. Serving suggestions: This stew is great on its own, with crusty (potentially toasted) bread, with Parmesan cheese sprinkled on top, with cooked eggs, or on pasta. Ratatouille (/ ˌ r æ t ə ˈ t uː i / RAT-ə-TOO-ee, French: ; Occitan: ratatolha [ʀataˈtuʎɔ]) is a French Provençal stewed vegetable dish, originating in Nice, and sometimes referred to as ratatouille niçoise (French: ). Recipes and cooking times differ widely, but common ingredients include tomato, garlic, onion, courgette (zucchini), aubergine (eggplant), bell pepper, and some.

Ratatouille instructions

1. 1. Dice the eggplant and place in a bowl and add just enough water to cover and add 2 teaspoon salt and let soak for 20 minutes and the drain off. This will take away bitterness..
2. Sauté the onion and garlic in the olive oil until translucent about 3-4 minutes in a large 4 quart sauce pan or dutch oven..
3. 2. Add the peppers, mushrooms, eggplant, tomatoes and squash, dry oregano and sauté with a moderate heat for approximately 5 minutes..
4. 3. Add stock and crushed tomatoes and sugar cook for 15 minutes or until tender not mush:).
5. Add fresh herbs and seasonings..

Nothing says high summer than a batch of fragrant simmering ratatouille on the stove. The dish originates from the South of France, where home cooks would toss tomatoes, zucchini, peppers, onions, eggplant, garlic and herbs into a pot and cook them down to create an irresistible mixture enjoyed hot, cold, on its own, with eggs, over toast, or tossed with pasta. Those are just a few ideas that. Prep your ingredients before you start - peel and cut the onions into wedges, then peel and finely slice the garlic. The title refers to the French dish ratatouille, which is served at.