DinnerMain CourseSide Dish

Classic Ratatouille

Name: Classic Ratatouille
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Yield: 4 porcje
Cuisine: french
Ingredients: 1 szt. eggplant diced into 1-inch cubes; 2 szt. zucchini diced into 1-inch cubes; 1 szt. red bell pepper diced into 1-inch cubes; 1 szt. yellow bell pepper diced into 1-inch cubes; 1 szt. yellow onion chopped; 4 ząbek garlic minced; 400 g canned crushed tomatoes; 2 łyżka tomato paste; 120 ml vegetable broth; 1 łyżeczka fresh thyme chopped; 1 łyżeczka fresh oregano chopped; 1 szt. bay leaf; 3 łyżka olive oil; 0,5 łyżeczka salt; 0,25 łyżeczka black pepper freshly ground; 2 łyżka fresh basil chopped for garnish (opcjonalnie)

This traditional French Provençal stew features a vibrant medley of summer vegetables like eggplant, zucchini, and bell peppers, slow-cooked in a rich tomato sauce. It's a flavorful and hearty vegan dish that can be enjoyed as a main course or a side.

Oryginalny przepis autorstwa Forkin

Łączny czas: 1 godz. 25 min
Porcje: 4
Trudność: Średni
Na porcję: 203 kcal

WegańskiWegetariańskiBezglutenowy

Przygotowanie stanowiska

Składniki

1 szt.eggplant, diced into 1-inch cubes
2 szt.zucchini, diced into 1-inch cubes
1 szt.red bell pepper, diced into 1-inch cubes
1 szt.yellow bell pepper, diced into 1-inch cubes
1 szt.yellow onion, chopped
4 ząbekgarlic, minced
400 gcanned crushed tomatoes
2 łyżkatomato paste
120 mlvegetable broth
1 łyżeczkafresh thyme, chopped
1 łyżeczkafresh oregano, chopped
1 szt.bay leaf
3 łyżkaolive oil
0,5 łyżeczkasalt
0,25 łyżeczkablack pepper, freshly ground

garnish

2 łyżkafresh basil, chopped for garnish(opcjonalnie)

Sprzęt

knife · cutting board · large pot · wooden spoon

Sposób przygotowania

Krok po kroku

1
Heat olive oil in a large pot or Dutch oven over medium heat.
Około 2 min
2
Add the diced eggplant, zucchini, red bell pepper, and yellow bell pepper to the pot.
3
Sauté the vegetables for about 8-10 minutes, stirring occasionally, until they begin to soften and lightly brown.
Około 10 min
Wskazówka kucharza: Do not overcrowd the pot; cook in batches if necessary to ensure even browning.
4
Remove the sautéed vegetables from the pot and set aside.
Około 1 min
5
Add the chopped yellow onion to the same pot and cook for 5-7 minutes until softened and translucent, adding a splash more olive oil if needed.
Około 7 min
6
Stir in the minced garlic and tomato paste, cooking for 1 minute until fragrant.
Około 1 min
Wskazówka kucharza: Be careful not to burn the garlic.
7
Pour in the crushed tomatoes and vegetable broth, scraping up any browned bits from the bottom of the pot.
8
Add the fresh thyme, fresh oregano, bay leaf, salt, and black pepper.
9
Bring the tomato mixture to a simmer, then reduce heat to low, cover, and cook for 15 minutes to allow the flavors to meld.
Około 15 min
10
Return the sautéed vegetables to the pot with the tomato sauce.
11
Stir gently to combine, then cover and continue to simmer for another 20-25 minutes, or until all vegetables are tender.
Około 25 min
Wskazówka kucharza: Stir occasionally to prevent sticking and ensure even cooking.
12
Remove the bay leaf before serving.
13
Taste and adjust seasoning if necessary.
14
Garnish with fresh basil before serving.

Na porcję

Wartości odżywcze

70%Ocena

Kalorie: 202,9kcal
Białko: 4,8g
Węglowodany: 24,4g
Tłuszcz: 11g
Błonnik: 6,8g
Cukry: 14,9g

Wartości oszacowano na podstawie ilości składników w przepisie. Mogą się różnić zależnie od marki i zamienników.

Przechowuj prawidłowo

Przechowywanie

Store leftover ratatouille in an airtight container in the refrigerator.

Odgrzewanie

Reheat gently on the stovetop over medium-low heat or in the microwave until warmed through.