Ratatouille?

Question

Morning guys, anyone help me with this? Best/easiest way to make Ratatouille?

Answer 1

Best & Easiest way - very healthy - old Weightwatchers recipe

Chop a pack of mushrooms, a couple of courgettes, a coupl,e of leeks, chuck them in a big pan, add a couple of tins of chopped tomatoes (cheaper is better),

Turn the heat up high, let it bubble, stir now and again until the juice has pretty much gone and everything is all soft and mushy.

Delicious with pork, lamb, chicken or anything else. Very healthy and so easy.

Answer 2

Try the following

Ratatouille
olive oil
½ red pepper, de-seeded and diced
½ onion, peeled and diced
3-4 baby courgettes, diced
1 tsp tomato purée
salt and freshly ground black pepper
handful of parsley, chopped


Method
1. Heat the oil in a frying pan and cook the pepper and onion until soft.
2. Add the baby courgettes and tomato purée, and cook for another minute. Season with salt and pepper.
3. Stir through the chopped parsley and serve.

or Ratatouille and vegetable soup
1 courgette
½ red pepper
½ red onion
1 garlic clove, crushed
handful parsley, chopped
2 tbsp olive oil
2 tbsp tomato purée
250ml/9fl oz chicken stock, hot

Method
1. Thinly slice the courgette, red pepper and red onion.
2. Heat the oil in a frying pan and add the vegetables and garlic.
3. Fry for 3 to 4 minutes and then add the tomato purée and 4 tbsp of the chicken stock.
4. Simmer for 2 minutes and add the parsley.
5. Add the remaining chicken stock to the remaining ratatouille to make a soup.

or Ratatouille
2 large aubergines
3 medium courgettes
2 medium onions
2 red or green peppers
4 large tomatoes, or 1 x 14 oz (400 g) tin Italian tomatoes, well drained
2 cloves garlic, crushed
4 tablespoons olive oil
1 level tablespoon roughly torn fresh basil
salt and freshly milled black pepper

Begin by wiping the aubergines and cutting them into 1 inch (2.5 cm) slices, then cut each slice in half; the courgettes should be wiped as well and cut into 1 inch (2.5 cm) slices. Now put the whole lot into a colander, sprinkle generously with salt, press them down with a suitably sized plate and put weights (or other heavy objects) on top of the plate. Let them stand for about 1 hour – the salt will draw out any bitterness along with excess moisture.

Meanwhile chop up the onion roughly, deseed and core the peppers and chop these up too. Skin the tomatoes (plunging them into boiling water for a couple of minutes is the best way to loosen the skins), then quarter them, take out the seeds and roughly chop the flesh.

To cook the ratatouille, gently fry the onions and garlic in the oil in a large saucepan for a good 10 minutes, then add the peppers. Dry the pieces of courgette and aubergine in kitchen paper, then add them to the saucepan. Next add the basil and seasoning of salt and pepper, stir once really well, then simmer very gently, covered, for 30 minutes. After that time add the tomato flesh, taste to check the seasoning and cook for a further 15 minutes with the lid off

Answer 3

Hi! I've this recipe:

Ratatouille
4 tablespoons extra virgin olive oil
3 tomatoes—roughly chopped
2 red onions—halved, thinly sliced and separated into rings
2 zucchini (courgette)—sliced into ½-inch rounds
1 eggplant (aubergine)— roughly chopped
1 red pepper (capsicum)—roughly chopped
1 green pepper (capsicum)—roughly chopped
1½ teaspoons salt
¾ teaspoon freshly ground black pepper
3 cloves garlic—finely chopped
¾ teaspoon dried thyme


HEAT the oil in a large saucepan over a medium heat. ADD all ingredients, except the garlic and thyme, and cook, uncovered, for 25 minutes, stirring every 5 minutes. ADD the garlic and thyme and cook, uncovered, for a further 20 minutes, stirring every 5 minutes, until the vegetables are very soft.

Answer 4

Easy Ratatouille

5 tablespoons olive oil
3 garlic cloves, chopped
1 onion, chopped
1 green bell pepper, chopped
1 eggplant, chopped
1 zucchini, chopped
6 mushrooms, quartered
1 teaspoon oregano
1 teaspoon basil
1/3 cup red wine
2 cups canned tomatoes, chopped
1/2 cup tomato sauce
salt and pepper

In a large pot heat oil. Add garlic, onion, bell pepper, eggplant, zucchini and mushrooms. Saute, uncovered, until vegetables are softened. About 10minutes.
Add oregano, basil, salt and pepper. Simmer for 1 minute.
Add wine and bring to boil.
Add tomatoes and tomato sauce and bring to a simmer. Simmer uncovered over low heat for 30-40minutes.
Serve topped with parmsean cheese.

Answer 5

Coarsely chop the follwing vegetables : RED and GREEN BELL PEPPER, ONIONS, EGGPLANT, ZUCHINI. Toss in OLIVE OIL, add SALT and PEPPER. GRILL or leave on a pan and cook. When all the vegetables are cooked, drizzle with more OLIVE OIL and BALSAMIC VINEGAR. Add FRESH BASIL LEAVES (or other spices like oregano). Salt and pepper to taste.

Answer 6

Chop some onions, tomatoes, and cougettes and fry in a little butter. Done~!