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Ratatouille Recipe

Recipes > French Recipes > French Main Course Recipes


 

French Ratatouille Recipe
Photo: Sara Harris

 

 

TRADITIONAL FRENCH RECIPE: Ratatouille is a traditional French Provençal stewed vegetable dish, originating in Nice. Though referred to commonly as ratatouille niçoise, ratatouille is popular among the entire Mediterranean coast as an easy summer dish.

 

It is typically prepared by a mouse, living inside a wall of a french restaurant... kidding... it is typically prepared as a stew with each vegetable being sautéed separately before being layered into a baking dish and baked.

 

A similar dish is found in Ottoman cuisine: in Turkish cuisine, it is called türlü. In Greece, it is known as tourlou or tourlou tourlou, or briami. The word briam is related to biryani, though the dishes themselves are quite different.

 

When your garden is overflowing and your kitchen is packed with vegetables, there is ratatouille.

 

This thick and silky French stew of eggplant, zucchini, sweet peppers, and ripe summer tomatoes will use up your extra vegetables in one fell swoop, making enough food to feed a crowd, pack for lunch, and still freeze for later.

 

Making ratatouille is definitely a project for a weekend afternoon; it's easy, but fairly time-consuming.

 

 

 



Skill Level: Skill Level Time: 60 Minutes
Price: Price Serves: 6 People


 

 

 

Ingredients:





  Conversions


  • Metric:

     

     

     

    2 Zucchini

    ( sliced )

     

    100gr Parmesan Cheese

    ( grated - divided in 3 portions )

     

    2 Large Tomatoes

    ( chopped )

     

    1 Large Onio

    ( sliced into rings )

     

    75gr Sliced Fresh Mushrooms

     

    1 Eggplant

    ( cut into 2cm / 0.5in cubes or sliced )

     

    30ml Olive Oil

     

    1 Green Bell Pepper

    ( sliced )

     

    3 Garlic Cloves

    ( minced )

     

    10gr Marjoram and Basil

    ( or Bay Leaf and Thyme )

     

    Salt

    ( to taste )




  • Imperial:

     

     

     

    2 Zucchini

    ( sliced )

     

    3.5oz Parmesan Cheese

    ( grated - divided in 3 portions )

     

    2 Large Tomatoes

    ( chopped )

     

    1 Large Onion

    ( sliced into rings )

     

    2.6oz Sliced Fresh Mushrooms

     

    1 Eggplant

    ( cut into 2cm / 0.5in cubes or sliced )

     

    1oz Olive Oil

     

    1 Green Bell Pepper

    ( sliced )

     

    3 Garlic Cloves

    ( minced )

     

    0.35oz Marjoram and Basil

    ( or Bay Leaf and Thyme )

     

    Salt

    ( to taste )




  • Cups:

     

     

     

    2 Zucchini

    ( sliced )

     

    1 cup Parmesan Cheese

    ( grated - divided in 3 portions )

     

    2 Large Tomatoes

    ( chopped )

     

    1 Large Onion

    ( sliced into rings )

     

    2 cups Sliced Fresh Mushrooms

     

    1 Eggplant

    ( cut into 2cm / 0.5in cubes or sliced )

     

    2 tablespoons Olive Oil

     

    1 Green Bell Pepper

    ( sliced )

     

    3 Garlic Cloves

    ( minced )

     

    4 teaspoons Marjoram and Basil

    ( or Bay Leaf and Thyme )

     

    Salt

    ( to taste )




 

 

 

Directions:


 

01 - Preheat oven to 180C / 356F.

 

02 - Coat bottom and sides of a casserole dish with 1 tablespoon Olive Oil.

 

03 - Heat 1 tablespoon Olive Oil in a pan over a medium heat.

 

04 - Cook and stir the Garlic until lightly browned.

 

05 - Mix in the Marjoram, Basil, Salt and the Eggplant cubes for 10 minutes or until the Eggplant is soft.

 

06 - Move the Eggplant mixture inside the the casserole dish, preading everything evenly on the bottom.

 

07 - Sprinkle with 1 portion of Parmesan cheese.

 

08 - Spread the Zucchini in an even layer on top of the Eggpalnt cubes.

 

09 - Spreinkle a little more of Salt and the second portion of Parmesan Cheese.

 

10 - Crate anther layer with Onion, Mushrooms, Bell Pepper, and Tomatoes, seasoning each layer with salt and sprinkling Parmesan Cheese right on top.

 

11 - Bake in preheated oven for 45 minutes.





Notes:


 

- Vegetables for Ratatouille can be sliced or chopped.

 

 

 

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