Again looking for inspiration recipes ratatouille that are delicious? How to make it is indeed not too difficult but not easy either. If wrong processing, the result will be tasteless and even unpleasant. Even though the delicious ratatouille should have had aroma and taste that could provoke our taste buds.

Many things that more or less affect the taste quality of ratatouille, start from the type of material, then material selection fresh, until the way of processing and serving it. No need worry if want prepare ratatouille delicious home, because as long as you know the trick, this dish is able be treat special

Ingredients and seasonings required in prepare

1. Prepare 1 onion, sliced thin
2. Prepare 2 garlic cloves, minced
3. Prepare 5 tbsp olive oil
4. Prepare 1 (3/4 lb) eggplant, cut into 1/2 inch slices (roughly 3 cups)
5. Prepare 1 small zucchini, scrubbed, quartered lengthwise, thinly sliced
6. Use 1 red bell pepper, chopped
7. Use 3/4 lb small ripe tomatoes, chopped coarse (about 1 1/4 cups)
8. Prepare 1/4 tsp dried oregano, crumbled
9. Prepare 1/4 tsp dried thyme, crumbled
10. Take 1/8 tsp ground coriander
11. Prepare 1/4 tsp fennel seeds
12. Prepare 3/4 tsp salt
13. Take 1/2 cup shredded fresh basil leaves

The dish originates from the South of France, where home cooks would toss tomatoes, zucchini, peppers, onions, eggplant, garlic and herbs into a pot and cook them down to create an irresistible mixture enjoyed hot, cold, on its own, with eggs, over toast, or tossed with pasta. Add the onion and ¼ teaspoon salt. Heat ¼ cup of the oil in one or, better, two large skillets. Reduce heat and add tomatoes, eggplants, zucchini, tomato puree, herbes de Provence, salt, and pepper.

Instructions to make Ratatouille:

1. In a large skillet, cook the onion and the garlic in 2 tbsp of the oil over moderately low heat, stirring occasionally, until the onion is softened.
2. Add the remaining 3 tbsp oil and heat it over moderately high heat until it is not but not smoking.
3. Add the eggplant and cook the mixture, stirring occasionally, for 8 minutes or until the eggplant is softened.
4. Stir in the zucchini and the bell pepper and cook the mixture over moderate heat, stirring occasionally, for 12 minutes.
5. Stir in the tomatoes and cook the mixture, stirring occasionally, for 5 to 7 minutes, or until the vegetables are tender.
6. Stir in the oregano, thyme, coriander, fennel seeds, and salt, and add pepper to taste. Cook the mixture, stirring, for 1 minute.
7. Stir in the basil and combine the mixture well.
8. The Ratatouille may be made 1 day in advance, kept covered and chilled, and reheated before serving.
9. Done and ready to serve!

Uncover and check the level of liquid in the pot. Ratatouille takes some time to make, and tastes better the next day, so plan ahead. The upside is that it's a perfect make-ahead dish for a party. Ratatouille is a specialty of France's Provence region, especially around the city of Nice. It provides a delicious way to use up the huge quantities of eggplant, zucchini, and tomatoes in our own gardens and farmers' markets at the end of summer.

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