Extract from Wikipedia...Ratatouille (pronounced rat-a-too-ee) is a traditional French Provencal stewed vegetable dish, originating in Nice.
I cooked this dish yesterday evening for dinner. I double the recipe so that I can serve this over the next day, saved my time for cooking on Sundays :D My boy did not complain over his meal time as this sweet and hearty stewed dish goes well with the rice :D Good way of serving large varieties of vegetables for his meals :)
This Sunday noon only me & my little gal at home, so for lunch I reheat some of the Ratatouille and cracked an egg in the middle and poached till done :D
Ratatouille with Poached Egg
simmering in process...
Recipe extracted from Good Food Magazine
- 1 tbsp olive oil
- 3 cloves garlic, chopped
- 1 heap tbsp chopped rosemary
- 1 large onion, chopped
- 1 red capsicum, sliced
- 1 yellow capsicum, sliced
- 1 large eggplant, cubed
- 2 zucchini, cubed
- 400gm can chopped tomatoes (I used unsalted one)
- 1 tsp balsamic vinegar
- salt & pepper to taste
- Heat oil in a large saucepan. Add garlic, rosemary, onion and capsicum. Cook for 5mins stirring frequently until onion is softened.
- Add the eggplant & zucchini and cook for another 2mins.
- Add the tomatoes, fill the can with water and add into the pan. Bring to boil, cover and simmer for 45mins. Uncover and cook for another 20mins until gravy reduced and pulpy.
- Stir in vinegar, add salt & pepper to taste.
- Can be served with some crusty bread and poached egg or cooked pasta.