Main CourseSide DishDinner

Ratatouille Supreme

Name: Ratatouille Supreme
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 racions
Cuisine: french
Ingredients: 1 u eggplant peeled and cut into 2cm cubes; 2 u zucchini cut into 2cm cubes; 0,5 tassa olive oil; 1 u green bell pepper coarsely chopped; 1 u yellow onion chopped; 3 gra garlic minced; 4 u tomato peeled and cut into wedges; 0,5 tassa black olive pitted; 0,5 tassa dry white wine (opcional); 1 ct salt; 1 ct white pepper ground; 1 ct dried basil; 0,13 ct dried thyme; 0,13 ct dried rosemary; 1 u bay leaf; 2 cs fresh parsley chopped

A classic Provençal stew featuring eggplant, zucchini, and tomatoes simmered with aromatic herbs and a splash of white wine. This rustic, hearty dish is perfect as a main course with crusty bread or as a flavorful side.

Una recepta original de Forkin

Temps total: 50 min
Racions: 6
Dificultat: Mitjana
Per ració: 257 kcal

VegetarianaSense gluten

Informació sobre al·lèrgens: pot contenir sulfits. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.

Preparació prèvia

Llista d’ingredients

1 ueggplant, peeled and cut into 2cm cubes
2 uzucchini, cut into 2cm cubes
0,5 tassaolive oil
1 ugreen bell pepper, coarsely chopped
1 uyellow onion, chopped
3 gragarlic, minced
4 utomato, peeled and cut into wedges
0,5 tassablack olive, pitted
0,5 tassadry white wine(opcional)
1 ctsalt
1 ctwhite pepper, ground
1 ctdried basil
0,13 ctdried thyme
0,13 ctdried rosemary
1 ubay leaf

garnish

2 csfresh parsley, chopped

Estris

large skillet · wooden spoon · cutting board · knife

Elaboració

Pas a pas

1
Heat the olive oil in a large skillet or Dutch oven over medium heat.
Uns 2 min
Nota de cuina: Using a heavy-bottomed pot will help prevent the vegetables from sticking and ensures even cooking.
2
Add the cubed eggplant and zucchini to the hot oil and sauté for 6 to 8 minutes, stirring occasionally, until they begin to soften and lightly brown.
Uns 8 min
Nota de cuina: Don't overcrowd the pan; cook in batches if necessary to ensure the vegetables sauté rather than steam.
3
Stir in the chopped green bell pepper and yellow onion.
4
Continue to cook for another 6 minutes, stirring occasionally, until the peppers and onion have softened.
Uns 6 min
5
Add the minced garlic and cook for 1-2 minutes more, until it becomes fragrant.
Uns 2 min
Nota de cuina: Be careful not to burn the garlic, as it can become bitter.
6
Add the tomato wedges, pitted olives, dry white wine, salt, white pepper, dried basil, dried thyme, dried rosemary, and the bay leaf to the skillet.
Uns 2 min
7
Bring the mixture to a gentle simmer, then reduce the heat to low.
Uns 3 min
8
Cover the skillet and let it simmer for at least 5 minutes to allow the flavors to meld together.
Uns 5 min
Nota de cuina: For a deeper flavor, you can let it simmer for up to 15-20 minutes.
9
Remove the skillet from the heat and carefully discard the bay leaf.
Uns 1 min
10
Sprinkle the fresh parsley over the top and serve warm.
Uns 1 min
Nota de cuina: Ratatouille is also delicious served at room temperature or even cold the next day.

Per ració

Nutrició

71%Puntuació

Calories: 257,1kcal
Proteïnes: 3,3g
Hidrats de carboni: 16,3g
Greixos: 19,8g
Fibra: 5,5g
Sucre: 8,8g

Estimació basada en les quantitats dels ingredients. Els valors poden variar segons les marques i les substitucions.

Conservació

Com conservar-ho

Store in an airtight container in the refrigerator.

Com reescalfar-ho

Reheat gently in a saucepan over low heat or in the microwave until warmed through.