Again looking for inspiration recipes ratatouille that are unique? How to make it is indeed not difficult and not too easy. If wrong processing, the result will be unsatisfactory and even 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, first from the type of material, then material selection fresh, until the way of processing and serving it. No need worry if want prepare ratatouille good home, because as long as you know the trick, this dish is can become dish special

Ingredients and seasonings must exist for prepare

1. Prepare 1 eggplant (about 1 pound)
2. Prepare 3 small zucchini
3. Prepare 1 medium onion
4. Prepare 2 medium bell peppers (use colors!)
5. Use 5 cloves garlic
6. Take Olive oil
7. Prepare 2 Tbs thyme
8. Take 2 tsp italian seasoning
9. Take 1/2 tsp red pepper flake
10. Use to taste Salt & pepper
11. Use 1/4 cup pasta sauce

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. Slice eggplant and place in single layer on paper towels
2. Salt each slice thoroughly
3. After several minutes, flip slices and salt top side again
4. Heat olive oil in large skillet
5. Wipe liquid off slices and dice eggplant
6. Add eggplant to hot oil over medium heat
7. Dice onion and add to pan. Cook a few minutes
8. I like to use a variety of colored bell peppers (like red, orange and yellow) just to make it pretty. Use whatever you have
9. Dice peppers, add to pan and cook a few minutes
10. Dice zucchini, add to pan
11. Add seasoning
12. Mince garlic and add to pan
13. I use pasta sauce instead of fresh tomatoes because I don't like the skin and I usually have a jar of sauce open
14. Add sauce and cook til heated through
15. Adjust seasoning
16. If you make a large batch, you may have to cook the veggies in stages. Just add oil to the pan each time and divide the seasoning and sauce as evenly as you can
17. Serve warm or room temperature. I like to serve this with a garlic brown rice and quinoa medley.
18. It is very filling, but if you feel you must have meat, a honey mustard chicken goes great with it
19. 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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