Ratatouille
Ratatouille is a french dish made of aubergine(eggplant),yellow and green zucchini stewed in a tomato and yellow pepper sauce with herbs.
Servings 4
Ingredients
- Aubergine-½ cup-sliced thin
- Green-½ cup-sliced thin
- Yellow-½ cup-sliced thin
- [cap id="attachment_1998" align="aligncenter" width="3216"]Thinly sliced Veggies for Ratatouille[/cap]
- Tomato-4-Ripe
- Basil-8 leaves
- Yellow pepper /capsicum-¼ cup -Chopped
- Apple Cider Vinegar ½ teaspoon
- Garlic-2 cloves-sliced
- Salt-to taste
Instructions
Tomato Sauce
- Heat a pot of water and bring it to boil.Prepare a bowl of cold water with ice.
- Cut an "X" on the base of each tomato.Submerge in the boiling water for 10 -15 seconds.
- Remove from the boiling water and plunge into the cold water.Set aside to cool.
- Remove/peel the skin of the tomatos.De seed and chop.
- Add 1 teaspoon of oil in a pan.Saute the garlic.Add the chopped blanched skinless tomato , the yellow capsicum or pepper and Basil leaves in it.Season it with salt.
- Cook till the tomato has started to disintegrate(about 10 minutes).Add 2 tablespoon of water and cook for 1 more minute.
Assembling the Ratatouille
- In a shallow baking dish spread the tomato and yellow capsicum mixture.
- Layer the green zucchini,aubergine(eggplant/Brinjal) and yellow zucchini on top of the tomato mix.
- Sprinkle with salt from a height.Brush with little oil.
- Bake at 180 degrees for 50-60 minutes.
- Garnish with Basil flowers.
