Video:How to Make Ratatouillewith Elaine Lemm
This ratatouille recipe is very quick and simple to make, and a great recipe for eggplants, zucchini, bell peppers and tomatoes. Here's how to make a basic, delicious ratatouille.See Transcript
Transcript:How to Make RatatouilleHi, I'm Elaine Lemm for About.com Food, and today, I'm going to show you how to make a ratatouille. Ratatouille is actually a vegetable casserole. It's a great way of using eggplant, zucchini, bell peppers, tomatoes, very colorful, very delicious.
- 2 tablespoons olive oil
- 2 cloves garlic, crushed and minced
- 1 large onion, quartered and thinly sliced
- 1 small eggplant, cubed
- 2 green bell peppers, coarsely chopped
- 4 large tomatoes, coarsely chopped, or 2 cans (14.5 ounces each) diced tomatoes
- 3 to 4 small zucchini, cut into 1/4-inch slices
- 1 teaspoon dried leaf basil
- 1/2 teaspoon dried leaf oregano
- 1/4 teaspoon dried leaf thyme
- 2 tablespoons chopped fresh parsley
Cook Onions, Eggplant and Bell Peppers for RatatouilleTo begin our ratatouille, what we need to do is cook the onion and the garlic, so over a gentle heat (don't want it too hot, don't want to burn the onions and the garlic), add the garlic and the onions. You can just hear that ever so quietly, just a little sizzle there. Give that a good stir and this is going to take about 6 or 7 minutes until the onions are softened. You can leave this but it is a good idea to give this a little stir from time to time. The onions are lovely and soft now so, into there, I'm going to add the eggplant and stir that around into the oil. Make sure that all of the eggplant is covered with the olive oil. Give that a good stir, then add in the bell peppers, combine them, stir. Now I'm going to pop the lid on here and just cook this very gently for about 10 minutes. You might want to just check this from time to time, give it a quick stir to make sure it's not sticking to the bottom of the pan.
Add Final Ingredients and Finish RatatouilleFinally, we need to add the tomatoes, the zucchini, and the herbs. Give that a good stir. This now needs 15 minutes over a low heat with the lid on, and we're almost there. This has had just over 15 minutes, so let’s have a look and see if it's ready…Ooh, lovely, very pretty with all these lovely colors, with the tomatoes and the green of the peppers. Just need to see if the eggplant is cooked, so with the point of a sharp knife… yes that's really nicely cooked, absolutely lovely. There you have it, a delicious ratatouille!
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