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How To make Penne with Provencal Eggplant and Sweet Peppers
2 Medium-size eggplants
1 c Olive oil
Salt 2 Medium-size onions, sliced
3 Sweet bell peppers
4 Cloves garlic, minced
Fresh ground black pepper 1/4 c Fresh squeezed lemon juice
2 t Dried herbes de provence
1 lb Penne
1 1/2 c Firm-pack chop fresh basil
Few fresh basil leaves PREP: Cut the eggplant into 1-inch cubes; do not peel. Use red, green or gold sweet bell peppers, or a mixture; slice thin. 1. Place eggplant cubes in a shallow baking pan, toss with 1/2 cup olive
oil, sprinkle with salt to taste, and bake in a 400 degree F oven until cubes are soft but still hold their shape, about 30 minutes. Set aside to cool. 2. Heat 1/4 cup olive oil in a large heavy frying pan. Add onions and
sweet peppers and cook over very low heat until vegetables are quite tender and slightly caramelized, about 35-45 minutes. Stir in garlic and salt and pepper to taste; cook 5 minutes longer. 3. Combine the remaining 1/4 cup olive oil, lemon juice, herbes de
provence, and salt and pepper to taste. Whisk and reserve. 4. Cook penne in 4 quarts boiling water until very al dente. Drain and
rinse well in cold water, then drain again. With a sharp knife, diagonally slice each piece of pasta in half crosswise. Toss in a large bowl with onion mixture and reserved dressing. 5. Toss eggplant cubes and chopped basil with pasta. Garnish with basil
leaves. Serves 6 to 8 as first course; 10 to 12 as a salad.
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How to make Ratatouille Recipe - Cuisine Provençale, Fine French Cuisine
Better than Ratatouille from the movie (because it's real:), a classic French vegetarian comfort food from Provence. In addition to the base vegetables of onion, bell pepper, eggplant, zucchini, and tomato, I add sweet potato, king oyster mushrooms, and purple cabbage. Although the eggplant used was a smaller Chinese/Japanese type (which doesn't require sweating), the recipe assumes the use of larger Italian eggplant which is more readily available in North America and Europe.
*vegetarian diet recipe, vegan recipe
Roasted ratatouille vegetables
Recipe here:
This oven-roasted version of the French vegetable stew is my favorite. The caramelized vegetables bring out an amazing sweetness and concentrate the flavors.
Simple Ratatouille Recipe (plus the best ways to serve it!)
Brimming with fresh vegetables and loaded with flavor, you’re going to love this simple ratatouille recipe! Ratatouille is one of my favorite foods and is one of the best ways I know to use up a bounty of garden produce. This simple ratatouille recipe will revolutionize how you think about the dish. Instead of cooking the vegetables separately then combining them, everything gets loaded onto one baking sheet and is thrown in the oven. The result is a luscious dish that's perfect with meat or fish, on pasta, or over grits (see link below). One of my favorite ways to serve it is over garlic-rubbed toasted bread with creamy cottage cheese. Thank you to Hood Cottage Cheese for partnering with me on this video!
Get the ratatouille recipe:
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Easy Ratatouille Recipe – How to Make Ratatouille – Blondelish
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Are you looking to up your vegetable game? If you're like me, you're trying to eat as many light, healthy, and vegetable-packed meals as possible these days. And luckily, healthy doesn't have to mean boring.
This easy vegan ratatouille recipe is light, gluten-free, and even Whole30-friendly! It comes together easily on the stove or in the oven in a big batch for an effortless entertaining recipe.
Before you start slicing and dicing your eggplant, be sure to read my in-depth tips and tricks below. From helpful ingredient swaps to how to perfectly slice vegetables for homemade ratatouille and even how to add protein or pasta to turn this dish into a well-rounded meal.
And if you're looking for a short-cut recipe, I've also included instructions to make this ratatouille even faster in an Instant Pot or the oven.
Ready to get cooking? Here are all of the best Tips & Tricks for my Best Ratatouille Recipe:
Tips & Tricks for this Easy Ratatouille Recipe
1. Which ingredients can be replaced in this vegan ratatouille recipe?
This dish is so versatile and allows you to experiment with so many veggies. Feel free to add or replace the vegetables in the recipe with any of your favorites like:
Broccoli
Cauliflower
Summer squash
Butternut squash
Potatoes (it's best to boil them first because they take a bit longer to cook)
Brussels sprouts
Mushrooms
You can replace the plum tomatoes with diced tomatoes or even with marinara or pizza sauce if you like.
For a healthy vegan protein addition, stir in a can of rinsed and drained chickpeas or another favorite bean. Add the beans when you stir everything together and cook according to the recipe instructions to allow the flavors to meld.
If you're not vegan or vegetarian, then you can add shredded parmesan, goat cheese, or pecorino on top. It brings some great cheesy flavors to the dish.
2. How to make ratatouille with chicken?
I love the addition of chicken to ratatouille. It turns this easy recipe into a full meal that's even more satisfying and filling. For chicken ratatouille, use boneless skinless chicken thighs or breast and cut them into 1-inch pieces.
Start the recipe by searing the chicken until golden, and set aside on a plate. Then follow the recipe as written and return the seared chicken to the pot with the fried veggies.
3. How to make this easy ratatouille recipe with other protein
You could also add turkey or beef just as you would add the chicken.
In fact, if you have leftover cooked turkey or chicken, ratatouille is a great way to transform it into a new meal. Shred or chop the meat and add it to the pot with the fried veggies. There's no need to sear the meat since it's already cooked.
Last but not least, my favorite protein addition to this easy ratatouille recipe is shrimp or fish. It transforms the dish into an amazing Mediterranean pot! Use raw peeled and deveined shrimp or fish fillet chunks. Simply add them when the ratatouille has about 10-12 minutes left to cook. Seafood cooks very quickly when added to the simmering sauce.
4. How to make this vegan ratatouille with pasta?
Pasta works so great with ratatouille! Cook the pasta separately according to package instructions. Once cooked, reserve about 1/4-1/3 cup of the pasta water and drain the noodles.
When the ratatouille is done, add the cooked pasta to the pot with the reserved pasta water. Adding the pasta water will make the tomato sauce adhere better to the pasta noodles.
5. How to cut veggies for this recipe
The key to perfectly cooked easy ratatouille is cutting the vegetables evenly.
How you cut them depends on your preferences, however. Some people love the veggies chopped into smaller pieces. Others prefer large chunks. However you like your veggies, just be sure they're all about the same size and shape.
If you like smaller chopped veggies, reduce the cooking time from 30min to about 20 min. It's good to have a bit of a crunch in each bite, and it's always best to not overcook your veggies.
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Creamy Zucchini and Prawn Pasta | Everyday Gourmet S6 E9
As seen on Everyday Gourmet.