Indian Style Ratatouille Recipes

RATATOUILLE RECIPE BY TASTY

Steps:

• Preheat the oven for 375˚F (190˚C).
• Slice the eggplant, tomatoes, squash, and zucchini into approximately ¹⁄₁₆-inch (1-mm) rounds, then set aside.
• Make the sauce: Heat the olive oil in a 12-inch (30-cm) oven-safe pan over medium-high heat. Sauté the onion, garlic, and bell peppers until soft, about 10 minutes. Season with salt and pepper, then add the crushed tomatoes. Stir until the ingredients are fully incorporated. Remove from heat, then add the basil. Stir once more, then smooth the surface of the sauce with a spatula.
• Arrange the sliced veggies in alternating patterns, (for example, eggplant, tomato, squash, zucchini) on top of the sauce from the outer edge to the middle of the pan. Season with salt and pepper.
• Make the herb seasoning: In a small bowl, mix together the basil, garlic, parsley, thyme, salt, pepper, and olive oil. Spoon the herb seasoning over the vegetables.
• Cover the pan with foil and bake for 40 minutes. Uncover, then bake for another 20 minutes, until the vegetables are softened.
• Serve while hot as a main dish or side. The ratatouille is also excellent the next day--cover with foil and reheat in a 350˚F (180˚C) oven for 15 minutes, or simply microwave to desired temperature.
• Enjoy!

INDIAN STYLE RATATOUILLE

Steps:

• Heat the oil in a large pot and add the cumin and mustard seeds, fry for 2 minutes.
• Add the courgette, aubergine, pepper, onions ans garlic. Fry for 5 minutes.
• Add the turmeric, chili powder, ground coriander, cumin and salt, cook 5 minutes stir so that the mixture does not burn.
• Mix the tomato puree with the chopped tomatoes and the water, add to the pot.Cover with a lid and cook for 10 minutes till the sauce starts to thicken.
• Stir in the fresh coriander leaves and the garam masala, cook for 5 minutes.
• Serve with a meat curry or INDIAN STUFFED ROASTED CHICKEN, super.

RATATOUILLE

Steps:

• Saute the onion, bell pepper, and garlic in the olive oil until tender. Add the tomatoes and let simmer 10 minutes.
• Add the eggplant, zucchini, and squash, salt & pepper and cook until the eggplant is tender.
• Remove from heat and add black olives, oregano, and fresh basil. Can be served hot or cold.

AUTHENTIC RATATOUILLE

Steps:

• I n a large pot sauté the onions in olive oil until brown, then add peppers and allow to soften. Stir in whole garlic cloves, tomatoes and bay leaf and turn heat down to a simmer and leave for 10 minutes.
• Meanwhile, in a separate pan, sautee eggplant and zucchini (they tend to get mushy if you throw them in with everything else but that can be good too and is easier than dirtying a second pan) until browned and softened.
• Add the zucchini and eggplant to the simmering pot along with the sprigs of thyme and some salt and pepper (to taste) and allow to simmer at least another 20 minutes. Simmer longer if you want the flavors to really get good, or just reheat it the next day and you'll have the same effect.
• Finish out the bay leaf and the whole garlic cloves and serve piping hot with crusty fresh baked bread or basmati rice. Add the minced garlic to the top of each serving.