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

There are several 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 making and serving it. No need worry if want prepare ratatouille good wherever you are, because as long as you know the trick, this dish is could become treat special

Ingredients and seasonings required for prepare

1. Prepare 2 large aubergines roughly chopped
2. Prepare 4 courgettes roughly chopped
3. Take 2/3 cup olive oil
4. Use 2 onions sliced
5. Prepare 2 garlic cloves chopped
6. Take 1 large red pepper seeded and roughly chopped
7. Prepare 2 large yellow peppers seeded and roughly chopped
8. Use sprig fresh rosemary
9. Take sprig fresh thyme
10. Take 1 teaspoon coriander seeds crushed
11. Prepare 3 plum tomatoes skinned seeded and chopped
12. Prepare 8 basil leaves torn
13. Prepare to taste salt and pepper

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.

Step by step to cook Ratatouille:

1. Sprinkle the aubergines and courgettes with salt, then put them in the colander with a plate on top to extract the bitter juices leave for about 30 minutes
2. Heat the olive oil in a large saucepan. Add the onions, fry gently for about 6 to 7 minutes until just softened, then add the garlic and cook for a further 2 minutes
3. Rinse the aubergines and courgettes and pat dry with kitchen paper. Add them to the pan with the peppers, increase the heat and sauté until the peppers are just turning brown
4. Add the herbs and coriander seeds, then cover the pan and cook gently for about 40 minutes
5. Add the tomatoes and season well
6. Cook gently for a further 10 minutes until the vegetables are soft but not too mushy.
7. Remove the sprigs of herbs and stir in the tournament basil leaves and check the seasoning
8. Leave to cool slightly and serve warm or cold garnish with sprigs of parsley or basil
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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