How To make Ratatouille 2
1 sm Eggplant
2 lb Tomatoes, chopped
2 tb Vegetable Oil
1/4 ts Pepper
1 Clove Garlic, minced
1 ts Fresh Basil
1/2 c Onion, chopped
1 tb Olive Oil
1 Green Pepper
1 1/2 lb Zucchini
1. Peel and cut the eggplant into 1-inch slices. Place slices on a paper
towel; sprinkle with salt. Cover with another paper towel and place a plat on top. Let them stand for about 30 minutes to drain, then cut the eggplan slices into cubes. 2. Put the vegetable oil into a casserole or skillet; saute garlic and
onion. 3. Chop the green pepper after removing the seeds. Peel the zucchini and c
into 1/2-inch slices. Combine the garlic and onion with layers of other vegetables; add pepper and basil. 4. Drizzle olive oil over the vegetables. Bring the mixture to a boil; cov and reduce the heat. Simmer until the vegetables are just tender (about 25 to 30 minutes). During the cooking, stir occasionally and carefully so tha each vegetable keeps its form. Serve hot or cold.
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Binging with Babish: Ratatouille (Confit Byaldi) from Ratatouille
Remy is an especially-clean-looking rat that's been given the gift of Gusteau's gastronomy. Let's see if his signature dish is worth staking an entire restaurant's reputation upon for the sake of a pun.
Special thanks to my nephew Christopher for portraying young Babish!
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Ratatouille (From The Movie)
How to Make a Perfect Ratatouille
Ratatouille is a masterpiece of French cuisine. A simple step-by-step recipe will help you to make this incredibly tasty dish.
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Ingredients for sauce:
Tomatoes – 2 POUNDS (900 gr)
Pepper – 8 OZ (250 gr)
Onions – 7 OZ (200 gr)
Carrots – 7 OZ (200 gr)
Celery stalk – 3 OZ (100 gr)
Chili pepper – 2 OZ (60 gr)
Clarified butter- 2 OZ (or regular butter) (60 gr)
Garlic - 2 cloves
Herbs de Provence - 1 tbsp.
Salt - 1 tbsp.
Sugar - 1 tbsp.
Thyme
Basil
Ingredients for the top layer:
Zucchini - ½ pound
Eggplant - ½ pound
Marrow squash - ½ pound
Tomato – 10 OZ
Potato – 7 OZ
Onion – 7 OZ
Pepper – 5 OZ
Olive oil – 2 fl Oz
Salt - 2 tsp.
Thyme
Making sauce:
1. Put peppers into the preheated oven 350°F (180 °C) for 20 minutes.
2. Slice a shallow X on the tomatoes and put them into the boiling water for 10 minutes.
3. Blend the tomatoes.
4. Fry with olive oil onions, carrots and celery stalk. Add clarified butter.
5. Pour in tomato puree and add some bay leaves.
6. Peel the roasted peppers, chop and add to the pan.
7. Add herbs de Provence, garlic and chilli.
8. Cover the pan and simmer for 60 minutes, then remove the lid and simmer for another 30 minutes.
9. Slice vegetables - 3-5 mm rings. Put eggplant and marrow squash into the bowl with cold salted water for 20 minutes.
10. Add thyme and basil, then blend it a little bit.
11. Spread the sauce in a mold, lay out the vegetables, alternating the sequence.
12. Make a dressing of olive oil, thyme, salt and pepper. Pour the vegetables with it.
13. Cover the mold with foil and send to the preheated to 350°F (160°C) oven for 90 minutes.
14. Take off the foil and roast for another 40 minutes.
15. Serve hot with parmesan and parsley.
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Ingredients :-
2 Capsicums (or Red bull horn peppers)
8 Tomatoes
2 yellow onions, thinly sliced,
6 cloves garlic, finely diced,
Small bunch of thyme,
3 tbsp Mr. Gold Groundnut oil,
Salt to taste
150ml red wine
6 yellow squash (or yellow courgettes), thinly sliced
4 courgettes (zucchinis), thinly sliced
4 long aubergines (eggplants)..
Cover with a cartouche and place this into an oven (or smoker if available) preheated to 180°C (356°F) for one hour.
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Homemade Layered Ratatouille Recipe (Step-by-Step) | HowToCook.Recipes
This delicious layered Ratatouille recipe is not only beautiful but it is absolutely packed with flavor! It is the perfect dish for vegetarians or vegans.
View FULL Step-by-Step recipe here:
Ingredients:
4 tbsp olive oil (divided)
4 garlic cloves (minced)
1/2 small onion (chopped)
1/3 cup carrot (shredded)
14 oz crushed tomatoes
2 tsp dried basil
1/2 tsp dried parsley
1 small eggplant (sliced 1/8 inch thick circles)
2 small zucchini (sliced 1/8 inch thick circles)
3 Roma tomatoes (sliced 1/8 inch thick circles)
salt (to taste)
black pepper (to taste)
Instructions:
1. Preheat the oven to 375F. In a large nonstick pan, heat 2 tablespoons of olive oil over medium high heat. Add in the onion, garlic, and carrot and cook until tender, about 5 minutes. Next, add in the crushed tomatoes and seasonings and simmer for 15 minutes. Taste and adjust the seasoning with salt and pepper. Once the sauce has thickened, pour into a 2 quart baking dish. Arrange the sliced vegetables in a circular pattern standing upright in the dish over the sauce. Brush with the remaining olive oil. Cover and bake for 30 minutes, then uncover and bake until vegetables are tender. Serve immediately.
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