Ramadan Recipe: Ratatouille

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Ratatouille is a classic French vegetable stew that brings together the vibrant flavors of eggplant, zucchini, bell peppers, tomatoes, and fresh herbs. This hearty and wholesome dish is slow-cooked to perfection, allowing the vegetables to meld together in a rich, savory sauce. Light yet satisfying, ratatouille is a versatile recipe that can be enjoyed as a main course, side dish, or even a topping for crusty bread. Bursting with Mediterranean flavors, it’s a comforting and nourishing meal perfect for any occasion.

This recipe was crafted by our esteemed culinary advisor, Chef Sarah.

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This article was previously published on saudimoments. To see the original article, click here

Ingredients of Ratatouille
- 30 Minutes
- 4 Serving
- 200 Calories

Ratatouille

1 large eggplant, cut into 1.27 cm pieces

Sea salt

6 tbsp extra-virgin olive oil

2 medium zucchini, 1 pound, cut into 1.27 cm pieces

1 medium yellow onion, chopped

1 red bell pepper, stemmed, seeded, and cut into1.27 cm pieces

3 garlic cloves, chopped

4 medium tomatoes, cut into 1.27 cm pieces

Pinch red pepper flakes

Pinch cane sugar

1 tbsp white vinegar

2 tsp chopped fresh thyme leaves

Freshly ground black pepper

¼ cup thinly sliced fresh basil leaves

Method & Directions of Ratatouille
- 50 Minutes

Prepare the Eggplant
تم نسخ الرابط

Place the eggplant in a colander and sprinkle with ½ tsp salt, and let it drain for 20 minutes. Once done, pat dry using clean kitchen paper towels.
Cook the Eggplant
تم نسخ الرابط

Heat 3 tbsp of olive oil in a large skillet over medium heat. Add the eggplant and cook, stirring occasionally, for 10 to 15 minutes until tender. Transfer to a large bowl and set aside.
Cook the Zucchini
تم نسخ الرابط

Add 1 tbsp of olive oil to the same skillet and add the zucchini. Cook, stirring occasionally, for 3 to 5 minutes until tender but not mushy. Season with ¼ teaspoon salt, then transfer to the bowl with the eggplant.
Sauté the Onion and Pepper
تم نسخ الرابط

Add another 1 tbsp of olive oil to the pan. Add the onion and bell pepper, cooking for 5 minutes while stirring occasionally until softened. Stir in the garlic and ¼ teaspoon salt, then cook for another 10 minutes until very tender. You can add more oil if the pan feels dry.
Cook the Tomatoes
تم نسخ الرابط

Stir the remaining 1 tbsp olive oil into the onion and pepper mixture. Add the tomatoes, red pepper flakes, and sugar. Cook for 8 to 10 minutes until the tomatoes break down and release their juices.
Combine and Simmer
تم نسخ الرابط

Return the eggplant and zucchini to the skillet. Add the vinegar, thyme, ¼ teaspoon salt, and several grinds of black pepper. Cook, stirring occasionally, for 10 to 15 minutes until the ratatouille thickens.
Finish and Serve
تم نسخ الرابط

Stir in the fresh basil and adjust seasoning to taste. Garnish with additional basil and serve warm. Enjoy!

Nutrition Facts of Ratatouille

Calories	200

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Ramadan Recipe: Ratatouille

Ingredients of Ratatouille

Ratatouille

Method & Directions of Ratatouille

Nutrition Facts of Ratatouille

Because we are interested in your opinion, please rate