Tuesday, July 8, 2014


Inspired by Laura Calder
 through her TV program "French food at Home"
this dish is truly vegetarian and awesome
a classic dish from France

Here's how I cook it:

slice 1 aubergine into 1" rounds and then cut each slice into two

arrange them in a colander, sprinkle salt all over each slice and press them with a plate

place the colander over a sink to allow water to drip from the aubergine for 10 mins

meanwhile slice 1 zucchini into 1/2" rounds and then cut each slice into two

 sprinkle salt all over the zucchini and keep aside

take a red bell pepper and grill it over direct fire on the stove till it is black

remove from heat and put in in a bowl and cover the bowl with plastic wrap for 15 mins

the trapped heat would shed the outer skin of the pepper naturally

 after which slicing it up into smaller pieces would be easier

rinse the aubergine thoroughly before wrapping it in kitchen towel to dry them

rinse the zucchini thoroughly too and wrap it in kitchen towel to dry

heat a non-stick skillet over small fire and pour enough oil just to coat the skillet

arrange the sliced aubergine on the skillet and let it cook on both sides

when cooked remove them from the skillet and place them onto a plate

pour just enough oil onto the skillet (again) to coat it and arrange the sliced zucchini on it

allow them to cook on both sides as well

remove from fire when cooked and place them onto a plate

Now heat a medium sized pot on a stove and pour 2 Tbsp cooking oil

saute 1 sliced onion and 2 crushed garlic till fragrant

add in 5 Tbsp of canned diced tomatoes and 1 tsp salt and let it simmer

then add in the cooked aubergine, zucchini and red bell pepper into the pot and mix thoroughly well

sliced some fresh basil and sprinkle all over the ratatouille

once basil are in the pot mix well and off the fire

garnish with basil


a word on ratatouille
just be patient with the preparation of the vegetables and cooking them
it's worth it :)

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