Ratatouille provençale !!

Ratatouille provençale !!
 
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by Gwenaelle Green

 
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Ingredients

Ingredients
Method
 
  • For a small ratatouille for 2 persons, you will need:
  • - 2 aubergines
  • - 2 courgettes
  • - 2 peppers (1 red, 1 green)
  • - 6 big tomatoes
  • - 2 onions
  • - pepper
  • - salt
  • - oil
It is reaaaally really simple ^^ The key to a successful ratatouille is the heat: it needs a small fire, and a loooong time cooking, slowly, slowly, so that the veggies melt and do NOT burn ^^ So basically =D Chop your onions into thin slices. Heat oil in a big pan (the same amount you would use to fry eggs). When it's hot, put the onion and make sure the fire is not too big. You now need to let the onions cook slowly until they become golden and smell absolutely gorgeous. At this point, add the tomatoes (choped in quarters, in half-quarters if they're really big). And still, on a medium heat. The tomatoes will start to melt and create a juice. Now you add the peppers, chopped into small bits. Cover the pan with the lid, and let the vegetables cook slowly. (cover so the water won't evaporate). When the peppers are cooked (they should be soft, and the tomatoes should be nearly completely melted by now, i.e. you should have the skin all wrinkled with bits of flesh still attached, and the onion should still be golden, if they go dark brown, that's that the fire is too hot). Add the courgettes (chopped into small cubes). And cover. If the ratatouille become too soaked, lift the lid and allow a bit of water to evaporate. If it becomes to dry, cover again so that the steam will condense again). When the courgettes are cooked (i.e soft), put the aubergines, chopped into cubes. And now your ratatouille should be nearly ready ! It will be, when the aubergines are soft and melting. At this point, stir gently so that all the different vegetables mix. Taste. Add pepper and salt. Serve either warm or cold. DELICIOUS WITH FRIED EGGS !!!!! Bon appétit !!! =D

Ratatouille provençale !!

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This recipe was uploaded by Gwenaelle Green

 
 

Method


It is reaaaally really simple ^^ The key to a successful ratatouille is the heat: it needs a small fire, and a loooong time cooking, slowly, slowly, so that the veggies melt and do NOT burn ^^ So basically =D Chop your onions into thin slices. Heat oil in a big pan (the same amount you would use to fry eggs). When it's hot, put the onion and make sure the fire is not too big. You now need to let the onions cook slowly until they become golden and smell absolutely gorgeous. At this point, add the tomatoes (choped in quarters, in half-quarters if they're really big). And still, on a medium heat. The tomatoes will start to melt and create a juice. Now you add the peppers, chopped into small bits. Cover the pan with the lid, and let the vegetables cook slowly. (cover so the water won't evaporate). When the peppers are cooked (they should be soft, and the tomatoes should be nearly completely melted by now, i.e. you should have the skin all wrinkled with bits of flesh still attached, and the onion should still be golden, if they go dark brown, that's that the fire is too hot). Add the courgettes (chopped into small cubes). And cover. If the ratatouille become too soaked, lift the lid and allow a bit of water to evaporate. If it becomes to dry, cover again so that the steam will condense again). When the courgettes are cooked (i.e soft), put the aubergines, chopped into cubes. And now your ratatouille should be nearly ready ! It will be, when the aubergines are soft and melting. At this point, stir gently so that all the different vegetables mix. Taste. Add pepper and salt. Serve either warm or cold. DELICIOUS WITH FRIED EGGS !!!!! Bon appétit !!! =D
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