Main CourseSide DishDinner

Ratatouille Supreme

Name: Ratatouille Supreme
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 portioner
Cuisine: french
Ingredients: 1 stk. eggplant peeled and cut into 2cm cubes; 2 stk. zucchini cut into 2cm cubes; 0,5 kop olive oil; 1 stk. green bell pepper coarsely chopped; 1 stk. yellow onion chopped; 3 fed garlic minced; 4 stk. tomato peeled and cut into wedges; 0,5 kop black olive pitted; 0,5 kop dry white wine (valgfrit); 1 tsk. salt; 1 tsk. white pepper ground; 1 tsk. dried basil; 0,13 tsk. dried thyme; 0,13 tsk. dried rosemary; 1 stk. bay leaf; 2 spsk. 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.

En original opskrift af Forkin

Tid i alt: 50 min.
Portioner: 6
Sværhedsgrad: Mellem
Pr. portion: 257 kcal

VegetariskGlutenfri

Allergenoplysninger: kan indeholde sulfitter. Kontrollér altid ingrediensernes emballage, hvis du har allergi.

Klargøring

Ingredienser

1 stk.eggplant, peeled and cut into 2cm cubes
2 stk.zucchini, cut into 2cm cubes
0,5 kopolive oil
1 stk.green bell pepper, coarsely chopped
1 stk.yellow onion, chopped
3 fedgarlic, minced
4 stk.tomato, peeled and cut into wedges
0,5 kopblack olive, pitted
0,5 kopdry white wine(valgfrit)
1 tsk.salt
1 tsk.white pepper, ground
1 tsk.dried basil
0,13 tsk.dried thyme
0,13 tsk.dried rosemary
1 stk.bay leaf

garnish

2 spsk.fresh parsley, chopped

Udstyr

large skillet · wooden spoon · cutting board · knife

Fremgangsmåde

Trin for trin

1
Heat the olive oil in a large skillet or Dutch oven over medium heat.
Ca. 2 min.
Kokkens note: 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.
Ca. 8 min.
Kokkens note: 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.
Ca. 6 min.
5
Add the minced garlic and cook for 1-2 minutes more, until it becomes fragrant.
Ca. 2 min.
Kokkens note: 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.
Ca. 2 min.
7
Bring the mixture to a gentle simmer, then reduce the heat to low.
Ca. 3 min.
8
Cover the skillet and let it simmer for at least 5 minutes to allow the flavors to meld together.
Ca. 5 min.
Kokkens note: 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.
Ca. 1 min.
10
Sprinkle the fresh parsley over the top and serve warm.
Ca. 1 min.
Kokkens note: Ratatouille is also delicious served at room temperature or even cold the next day.

Pr. portion

Næringsindhold

71%Score

Kalorier: 257,1kcal
Protein: 3,3g
Kulhydrat: 16,3g
Fedt: 19,8g
Kostfibre: 5,5g
Sukker: 8,8g

Beregnet ud fra ingrediensmængderne i opskriften. Værdierne kan variere afhængigt af mærker og udskiftninger.

Bevar den gode smag

Opbevaring

Store in an airtight container in the refrigerator.

Genopvarmning

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