Main CourseSide DishDinner

Ratatouille Supreme

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

Total tid: 50 min
Porsjoner: 6
Vanskelighetsgrad: Middels
Per porsjon: 257 kcal

VegetariskGlutenfri

Allergeninformasjon: kan inneholde sulfitter. Kontroller alltid ingredienspakningen hvis du har en allergi.

Forberedelser

Ingredienser

1 stk.eggplant, peeled and cut into 2cm cubes
2 stk.zucchini, cut into 2cm cubes
0,5 koppolive oil
1 stk.green bell pepper, coarsely chopped
1 stk.yellow onion, chopped
3 feddgarlic, minced
4 stk.tomato, peeled and cut into wedges
0,5 koppblack olive, pitted
0,5 koppdry white wine(valgfritt)
1 tssalt
1 tswhite pepper, ground
1 tsdried basil
0,13 tsdried thyme
0,13 tsdried rosemary
1 stk.bay leaf

garnish

2 ssfresh parsley, chopped

Utstyr

large skillet · wooden spoon · cutting board · knife

Fremgangsmåte

Trinn for trinn

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

Per porsjon

Næringsinnhold

71%Poengsum

Kalorier: 257,1kcal
Protein: 3,3g
Karbohydrater: 16,3g
Fett: 19,8g
Fiber: 5,5g
Sukker: 8,8g

Beregnet ut fra ingrediensmengdene i oppskriften. Verdiene kan variere med merkevarer og erstatninger.

Hold den god

Oppbevaring

Store in an airtight container in the refrigerator.

Oppvarming

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