Does anyone have a nice simple recipe for ratatouille please?

Question

I've never made it before but as I'm having guests for dinner tomorrow I would like to give them something unusual. Thank you in advance.

Answer 1

well mate hi now here are some links which u can find helpfull
http://www.elise.com/recipes/archives/005212ratatouille_is_here.php
http://www.elise.com/recipes/archives/000101dads_ratatouille.php
http://shizuokagourmet.wordpress.com/2007/06/26/easy-recipes-ratatouille/

try them they gat wat u want

Answer 2

Ingredients

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

Method

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

Ingredients:
1 medium onion, chopped
3 cloves garlic, minced
1 medium or large eggplant, diced
28 ounces can stewed tomatoes
2 medium zucchini, large dice
2 1/2 tablespoons Italian herbs


Directions:

Dry fry the onion in a very large pot until soft, then add the garlic, stirring for a few minutes. Add the chopped eggplant and the tomatoes, bring to a boil and then simmer, covered, for about 15 minutes or until eggplant is halfway cooked. Add the zucchini and simmer for 10-15 minutes more. Stir in the herbs, remove from heat and let sit, covered, for a few more minutes. Can be eaten as is or served with pasta or grains. Add crushed red pepper to taste at the table.

This recipe for Simple Ratatouille serves/makes 4

Answer 4

Vegan spahetti prepare dinner spaghetti, In a pan, saute onion, upload minced garlic, upload peeled, diced egg plant, some black olives, a can of low sodium chopped tomatoes, upload cooked spaghetti, mixture and serve. Very yummy.

Answer 5

If you run into trouble, Tinned Ratatouille Provencale from Sainsburys is much better than most for taste.

Answer 6

I always buy a tin! However, you can just roast off a mix of veg - courgettes, peppers, onions, aubergine and add any other veg you think would be good. Once roasted, mix with either chopped tomatoes (can be tinned) some herbs and bubble away on the hob.

Answer 7

emma´s recipe spunds good.but if you have guests maybe do soemthing you already know how to do!!! have fun!