Give it a generous salting with a teaspoon or so of salt.
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Bell Peppers: Use any sweet bell pepper or combination: Red, Yellow or Orange.After draining and before cooking, pat dry with paper towels to remove the excess moisture and salt. Extracting liquid from the eggplant makes it less spongy, resulting in less oil absorption. For this dish, I do salt the eggplant because it won’t absorb as much oil when cooked. It’s only when an eggplant gets large and seedy that it develops a pronounced bitter flavor. However, eggplant characteristically has a mild but pleasing bitterness so it’s a personal preference. It’s commonly believed that eggplant must always be salted before cooking to draw out the bitterness. Eggplant: Eggplant is one of the main ingredients in Classic French Ratatouille.
RATATOUILLE INGREDIENTS HOW TO
How to Make Classic French Ratatouille: Recipe Ingredients: Ingredient Notes: It can be served hot, room temperature or even cold. Enjoy it over brown rice, quinoa, couscous or with crusty, toasted or grilled French bread. Ratatouille requires some knife work, but all the vegetables are cut into ½-inch or 1-inch pieces which goes much faster than chopping or cutting them into a fine dice.Īnother reason Ratatouille rocks is, it’s so versatile. I prefer the stovetop method and only briefly simmer the stew on the stovetop because the vegetables retain more of their texture. In other versions, the vegetables are sautéed, browned or roasted in stages, combined and then stewed in the oven or on the stovetop. In some versions, the vegetables are combined and cooked together for a long period of time until they practically melt. What is Ratatouille? Ratatouille is a rustic southern French vegetable stew made with eggplant, bell peppers, zucchini, yellow squash, onions, and tomatoes. Ratatouille is a great way to use up garden produce and it tastes better the next day!
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It’s a dish I eagerly look forward to making every summer when our garden goes into high gear.
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If ever there was a summer comfort food, Classic French Ratatouille has got to be it. It’s THE dish to make with your summer vegetable garden abundance, after a trip to the farmer’s market or for a quick culinary escape to the south of France any time of year! Why This Recipe is a Keeper: This lovely Provencal-inspired Classic French Ratatouille has all the summer veggie goodness going on with eggplant, zucchini, yellow squash and sweet bell peppers simmered to perfection in a lively tomato sauce.