Rich And Luxurious Ratatouille
This ratatouille recipe has a rich flavour and luxurious taste to it and can be prepared within 90 minutes. Please see that you have the ingredients listed below to prepare this delicious recipe.
Ingredients:
1. A pound of yellow onion, chopped well. (a yellow onion is like any other onion but it's skin has a yellowish brown color to it.
2. A pound of aubergine (also known as eggplant or brinjal).
3. Two small pieces of thyme.
4. One small piece of rosemary
5. Quarter cup of extra virgin olive oil.
6. One bay leaf.
7. A pound of fresh yellow squash (diced).
8. One pound each of red, green and yellow capsicum (bell peppers). The bell peppers should be seeded and chopped
9. A pound of zucchini, chopped well.
10. 3/4th cup of vegetable stock.
11. Three medium sized cloves of garlic.
12. Ground pepper and salt to taste.
Preparation:
1. First power on the oven and pre heat it to about 400 degrees fahrenheit. Then take a pan that is ovenproof and saute the yellow onions in it, using the extra virgin olive oil under a medium flame. Saute the onions for about five minutes and then throw in the garlic cloves and lower the flame.
2. Let the garlic and yellow onions cook and in the meantime take another pan and add in 6 teaspoons of extra virgin olive oil and heat it over a high flame. Once the olive oil begins to smoke, throw in the chopped zucchini in such a mannerthat the base of the pan is well covered with the zucchini pieces. Continue cooking the zucchini and keep stirring while maintaining a high flame. Once the zucchini turns a light shade of brown all over, take it out and add it into the other pan containing the garlic and onions.
3. Now take the yellow squash and repeat the procedure of browning the vegetable in the pan containing the olive oil and then adding it into the onion and garlic mixture. Continue this process with the red, yellow and green bell peppers together and finally add in the aubergines. If necessary add some more olive oil into the pan at each interval. Once all the vegetables are cooking with the onion and garlic, increase the flame and stir the mixture.
4. Now add in a pinch of salt, sprigs of thyme and rosemary, vegetable stock, bay leaf and mix well. The ovenproof pan containing the whole mixture can now be placed into the oven for about 60 minutes.
5. Take a saucepan or any deep pan and boil enough water such that the tomatoes can be immersed into the water. Crisscross the bottoms of the tomatoes with a sharp knife and immerse them into the boiling water. Once the outer skin of the tomatoes starts to peel away, remove the tomatoes and run them under cold water. Now remove the skin and chop the tomatoes after seeding them.
6. Now after the vegetables have baked for an hour, take them out and set them in a colander, draining the liquid into a bowl. Pour the collected liquid back into the pan over a medium flame and then add in the vegetables. Once the liquid in the pan is no longer present, turn off the flame and add in the chopped tomatoes. Cover the pan and leave it aside for about 10 minutes. Finally season with some pepper and salt and your ratatouille dish is ready to serve.
