Ratatouille

Hi again! Today, my boyfriend and I made ratatouille. It is such a delicious meal. It is all vegetables so it’s also healthy for you as well.

Ratatouille is a stew that originated from Nice, France, and it is the perfect summer dish.

We normally make this in the oven, but today we made it in our crock pot. I will provide the instructions if you don’t have a crock pot below.

Ingredients

1 medium eggplant

2 zucchini

3 stalks of celery

3 bell peppers (yellow, orange and red), although you could add a green pepper if you like, but this is what I had on hand, at the time.

1 tomato

2 onions

Garlic

Pasta sauce, or diced tomatoes, your preference

Basil

Orageno

Parsley

Salt and pepper

Directions

  1. Wash all of your vegetables.
  2. Start chopping all of the vegetables.
  3. My crock pot allows me to fry up my ingredients before I begin to slow cook my food. So I began to preheat my crock pot. If you don’t have a crock pot, a frying pan works fine, too.
  4. Once preheated, I added the oil and wait for it to heat up, before I added the onions and celery.
  5. Next, I began frying up the onions, once fragment, I added the garlic and celery.
  6. Add about a teaspoon of each spice (basil, parsley, oregano, salt and pepper).
  7. Once evenly coated, I add the eggplant, and allow that to fry up a bit.
  8. After that I added the sauce and tomatoes or you can substitute for just diced tomato.
  9. Finally I added the bell peppers.
Since I bought a huge eggplant, my boyfriend sliced them in quarters.
I diced the bell peppers.
My boyfriend sliced the tomatoes since they would shrink when they are cooking.
I thinly sliced up the zucchinis in slices.
My boyfriend diced up two onions.
I forgot to take a photo of the chopped up celery, but at least it is in this photo. The finished touches of dinner.
The crock pot settings I used are Brown to 15 minutes on low temperature. This is what I used to heat up the vegetables.
In here I added the olive oil, onions, garlic, celery, spices, eggplant, and the zucchinis. In that exact order.
This is what it looked like after adding the sauce, tomatoes and bell peppers.

Cover it for four hours on high or six hours on low.

The finished touch!
Bon appetite!

If you don’t have a crock pot, it’s a very similar process. Begin by preheating the oven to 350 degrees. You still cook your onions, garlic and celery in the frying pan. You can even heat up your sauce with the onions if you like. In a oven safe tray, coat the bottom of it with olive oil and a little sauce (enough to just cover the bottom of the tray). You can also get decorative about how you place each vegetable in the tray., totally up to you. I’ve always done a pattern. I would place it on the outside of the tray, and work my to the centre of the tray. Top off with the remaining sauce or diced tomatoes. Cover the dish with aluminium foil and cook for 45 minutes. Or you can cook it for 35 minutes, uncover and shred cheese on top and broil for 10 minutes, if desired.

Some recipes allow you to cook this in frying pan, if you prefer that instead. What I love about this recipe is the many options you can cook this dish. And you can add many different vegetables. Feel free to add your own pizzazz to this. It’s one of those dishes where you can express your creativity. It’s also a good dish to use up your vegetables if they are about to go bad.

It’s a tasty vegetarian dish, too or even one to have on Meatless Mondays.

I love having a baguette or some dinner rolls with this dish.

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