Ratatouille Nicoise
Chef | : | |
Recipe Servings | : | 2 |
Restaurant | : | The Imperial, New Delhi |
Recipe Cook Time | : | 45 Minutes |
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Get to taste the authentic French flavours blended in colourful veggies cooked in olive oil and seasoned with basil, thyme, salt and pepper.
Ingredients
- 600 gms eggplant
700 gms zucchinis
1.5 kg tomatoes
1 chopped onion
1 green pepper
1 red pepper
1 yellow pepper
2 crushed cloves of garlic
Olive oil
Basil and Thyme
Salt
Pepper
Method
Wash eggplants, zucchinis and paprika.
Cut them in dices.
Wash and peel tomatoes, dice them.
Sauté eggplant in olive oil for 3 to 4 minutes and remove them.
Do the same with the zucchinis, but add onions and paprika to them.
Put all the veggies back to the fryer and tomatoes, garlic, basil and thyme. Add two tablespoons of olive oil to the dish. Salt and pepper. stir.
Cook with the lid on, cook gently on heat for 10 t0 12 min,. Stir during cooking.
For the last 3 minutes remove the lid, so that the remaining liquid would evaporate.
Once cooked check for seasoning and serve with rice or pasta
Cut them in dices.
Wash and peel tomatoes, dice them.
Sauté eggplant in olive oil for 3 to 4 minutes and remove them.
Do the same with the zucchinis, but add onions and paprika to them.
Put all the veggies back to the fryer and tomatoes, garlic, basil and thyme. Add two tablespoons of olive oil to the dish. Salt and pepper. stir.
Cook with the lid on, cook gently on heat for 10 t0 12 min,. Stir during cooking.
For the last 3 minutes remove the lid, so that the remaining liquid would evaporate.
Once cooked check for seasoning and serve with rice or pasta
Key Ingredients: eggplant, zucchini, tomato, onion, pepper, black pepper, red pepper, bell pepper, garlic, olive oil, basil, thyme, salt
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