Ratatouille

Name: Ratatouille
Yield: 4 servings
Cuisine: France
Ingredients: 2 large Aubergine; 4 Courgettes; 2 Yellow Pepper; 4 large Tomato; 5 tbs Olive Oil; Bunch Basil; 1 medium Onion; 3 finely chopped Garlic Clove; 1 tsp Red Wine Vinegar; 1 tsp Sugar

total: 0 min
effort: Easy
serves: 4
ratings: New

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Video on YouTube, linked from Source: TheMealDBWatch on YouTube

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Ingredients

Serves 4

Auberginelarge2
Courgettes4
Yellow Pepper2
Tomatolarge4
Olive Oil5 tbsp
Basil
Onionmedium1
Garlic Clove3
Red Wine Vinegar1 tsp
Sugar1 tsp

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Estimatedper serving · this recipe serves 4

Estimated nutrition per serving
Energy	275 kcal
Protein	5.9 g
Fat	18.2 g
of which saturates	2.6 g
Carbohydrate	25.2 g
of which sugars	16.3 g
Fibre	9 g
Salt	0.1 g

Worked out from the 95% of the ingredients we could match.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

4 steps · 0 min

1
Cut the aubergines in half lengthways. Place them on the board, cut side down, slice in half lengthways again and then across into 1.5cm chunks. Cut off the courgettes ends, then across into 1.5cm slices. Peel the peppers from stalk to bottom. Hold upright, cut around the stalk, then cut into 3 pieces. Cut away any membrane, then chop into bite-size chunks.
2
Score a small cross on the base of each tomato, then put them into a heatproof bowl. Pour boiling water over the tomatoes, leave for 20 secs, then remove. Pour the water away, replace the tomatoes and cover with cold water. Leave to cool, then peel the skin away. Quarter the tomatoes, scrape away the seeds with a spoon, then roughly chop the flesh.
3
Set a sauté pan over medium heat and when hot, pour in 2 tbsp olive oil. Brown the aubergines for 5 mins on each side until the pieces are soft. Set them aside and fry the courgettes in another tbsp oil for 5 mins, until golden on both sides. Repeat with the peppers. Don’t overcook the vegetables at this stage, as they have some more cooking left in the next step.

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