🍳 60 min
🔥 111 cal
✍️ by Taisiia Dobrozorova
Ratatouille became world famous long before the same name cartoon was released. It is believed that peasants invented the Ratatouille dish because the ingredients were easy to find in the garden. The basis of the classic recipe includes zucchini, tomatoes, peppers, onions, garlic, and a special sauce. Eggplants began to be added to Ratatouille a little later. At first, the dish was prepared without them.
The classic Ratatouille recipe also involves frying and stewing pieces of vegetables. The variant of laying out vegetables in a form in even rows of circles baked in the oven is a modern interpretation. Today, this form of dish has become almost a classic. And not for nothing because the dish turns out to be mesmerizingly beautiful.
Also, Ratatouille is the perfect healthy comfort food that nourishes the body, mind, and soul. The warm veggies bubbling in a rich, savory sauce make it a wonderful meal that family and friends enjoy. It pairs well with soup, salad, cauliflower rice, quinoa, or any veggie side dish. Ratatouille also freezes well, so you can cook beforehand and have it on hand for any last-minute dinner needs.
100 g (½ pieces)
100 g (0.3 pieces)
90 g (½ pieces)
90 g (¾ pieces)
70 g (¾ pieces)
Olive oil, Garlic, Sugar, Salt, Basil, Vinegar
Please follow the next steps:
Cut the eggplant in half lengthways. Put it on the board, cut side down, and slice in circles. Cut the ends off the zucchini, then across into circles.
Peel yellow pepper from stalk to bottom. Hold upright, cut around the stem, then cut into pieces.
Cut away any membrane, and chop it into bite-size chunks.
Score a small cross on the base of the ripe tomato, then put it into a heatproof bowl. Pour boiling water over. Then leave for 20 secs, and remove. Pour the water away, replace the tomato, and cover with cold water. Leave to cool, then peel the skin out.
Quarter the tomatoes. Scrape away the seeds with a spoon, then roughly chop the flesh.
Place a sauté pan over medium heat, and when hot, pour in olive oil. Brown the eggplant chunks until the pieces are soft. Then set them aside.
Fry the zucchini until golden on both sides. Repeat with the peppers, but don't overcook the vegetables at this stage.
Cook the thinly sliced onion in the pan for 5 minutes. Add the garlic clove and fry for a further minute. Stir in vinegar and sugar, then tip the tomato and half the basil.
Return the vegetables to the pan seasoned with salt and pepper and cook for 5 mins. Serve with basil.
Vegetables such as eggplant, sweet and hot peppers, zucchini, and cucumber, are ideal for fat burning.
Tomatoes perfectly remove swelling, saturate with the necessary substances and reduce weight. You can eat them both raw and processed.
Choose low-calorie sweeteners instead of sugar to satisfy your sweet tooth while controlling your calorie consumption.
Lunch, Dinner, Vegetarian, Vegan
Knife, Cutting board, Bowl
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