I tend to make ratatouille about twice a month because my home-made version is easy-to-make. For the sake of daily cooking, I don't cook the vegetables in separate pots and I don't layer it. I also use a jar-based tomato sauce to add more liquid and flavor to the dish. It might be "cheating" with the original recipe but I have to say that it does taste better and it passed my family test! Bon Appétit!
- 1 onion minced
- 1 clove of garlic minced
- 2 zucchinis
- 1 small eggplant
- 1 small Red and/or green/yellow bell pepper minced
- 1.5 cup of tomato sauce (eg: Basil tomato sauce)
- Thyme, oregano, or Herbes de Provence
- Olive oil, salt and fresh black pepper.
My personal comments:
- In a large saute pan (with lid) , saute the onion and garlic in olive oil.
- Add the bell peppers and saute some more
- Add the zucchinis and eggplant and saute some more until they are all coated with oil.
- Add the tomatoes and the fresh thyme/oregano or Herbes de Provence
- Add the tomato sauce
- Put lid on and cook on low for about 20 minutes, until all vegetables are cooked
- Add salt and pepper to taste
- I generally use frozen bell peppers. I found a mix of green, yellow and orange bell peppers which I always have in the freezer if I don't have fresh pepper (or don't feel like slicing one that day!)
- I NEVER use canned tomato or tomato puree. I don't like the taste and texture. I prefer using a processed tomato sauce with basil or other herbs. I avoid the marinara sauces that tend to have cheese in them and I try to find a sauce with low sodium.
- I never peel the vegetables because I think that the dish looks nicer with the purple, greens and other colors of the vegetables
- You could add mushrooms if you had some in your fridge that needed to be used.
- I use a pressure cooker to cook this dish. It cooks in less than 10 minutes.
- If there is too much liquid at the end, take the lid off and let it cook for another 5 minutes or scoop the extra liquid out.
- If you make a lot, you can freeze it in a container.