You are looking for idea recipes ratatouille that are unique? How to make it is indeed difficult and easy. If wrong processing, the result will be unsatisfactory and in fact tend to be 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, next material selection fresh, until the way of making and serving it. No need worry if want to prepare ratatouille delicious home, because as long as you know the trick, this dish is could become treat special

Ingredients and seasonings used for make

1. Prepare 2 red onions
2. Take 4 cloves garlic
3. Prepare 2 aubergines
4. Prepare 3 courgettes
5. Prepare 2 peppers (red or yellow)
6. Prepare 5 tomatoes
7. Prepare Big bunch of fresh basil
8. Take Few sprigs of thyme
9. Prepare 1 tin plum tomatoes
10. Prepare 2 tablespoons balsamic vinegar
11. Prepare Zest of half a lemon
12. Take Salt
13. Take 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.

How to make:process Ratatouille:

1. Prepare your vegetables: cut the onions into wedges, finely slice the garlic and chop the courgettes, aubergines and peppers into bite size chunks (about 2.5cm). Roughly chop the fresh tomatoes. Pick the basil leaves and set aside, finely chop the stalks.
2. Heat some oil in a large casserole or sauce pan over medium heat and add the peppers, courgettes and aubergine (you may need to do this in two batches), fry for about 5 minutes, until soften and golden. Remove the veg from the pan.
3. Add some more oil to the pan and fry the onion, garlic, basil stalks and thyme leaves for 10-15 minutes, until nicely softened.
4. Return the vegetables to the pan, add the tinned and fresh tomatoes, balsamic and season with salt and pepper. Give it a stir.
5. Cover the pan and simmer over low heat for 30-35 minutes, or until reduced, sticky and sweet.
6. Tear in the basil leaves and finely grate the lemon zest.
7. 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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