For vegetarians but not only, I invite you to taste the world best ratatouille recipe, with many vegetables, as is the original version. It is a delicious summer dish, which can be consumed both as a main course and as a side dish in addition to chicken or fish.
Table of Contents
- Let’s Start With Ingredients
- Preparation of Ingredients
- How to Make the World Best Ratatouille Recipe
- Serving the Ratatouille
Ratatouille is a Mediterranean vegetable stew recipe of French origin, and over time has changed, especially in terms of seasoning and use of herbs. But in general, the basic ingredients have remained broadly the same.
While there are many types of such vegetable recipes in the world, such as the Hungarian version of vegetable stew (lecso), it differs in that it includes two special ingredients, eggplant and courgette (zucchini).
Let’s Start With Ingredients
I will try to be as close as possible to the original recipe, so I will use only the basic ingredients. That is two pieces of eggplant, two pieces of courgettes, red onions, three peppers of different colours, tomatoes and garlic.
For an extra flavour, I will add the grated peel of a lemon and of course finely chopped green basil. But considering that my tomatoes are not very fragrant, because it was not yet their season, I added a can of chopped tomatoes, to get the world best ratatouille recipe.
Preparation of Ingredients
First, I take the eggplants, which I wash, wipe and cut into cubes, without peeling them.
I did the same with the zucchini, which I also did not peel.
Peppers, after I washed them, cut them in half, and took out their seeds.
Then I cut them into cubes.
Peel the onions cut them into four and slice them not very thin. Finely chop the garlic.
I also cut the tomatoes as small as possible.
How to Make the World Best Ratatouille Recipe
According to some chefs, in the original recipe, the ingredients are fried separately, then put together, and so the vegetable stew is made. I will fry the vegetables together but separately from the onion and garlic.
In a pot, I heated 100 ml of olive oil, in which I fried the eggplants, zucchini and peppers cut into cubes.
Fry them over high heat, about 15-20 minutes, until they get a colour. If the fire is not suitable, they will let their juice and will boil, so they will not fry. As I said, you can fry each vegetable separately.
After we have fried them a little, take them out in a bowl, and we will use them a little later.
Clean the pot in which the vegetables were fried, put three tablespoons of olive oil to heat, and put to fry the onions and the garlic.
Season with sea salt and freshly ground pepper, and now I add the chopped basil.
Fry everything for about 5-10 minutes over low heat, until the onion is golden, then put the fried vegetables back in the pot. Add the chopped tomatoes, canned tomatoes, and grated lemon peel and cook for about 30 minutes.
Season with a tablespoon of thyme and if you want a little sea salt, and a tablespoon of balsamic vinegar that will give a special flavour.
When we see that the liquid has evaporated and the stew has become more consistent, we can stop the fire. This is, in my opinion, the world best ratatouille recipe, which I recommend you try too. It’s time to serve!
Serving the Ratatouille
It can be eaten as a main course, with just a little fresh bread, or as a side dish next to fried meat.
As a recipe idea, over the remaining amount, I poured four beaten eggs, and I fried everything for about 10 minutes, thus obtaining a ratatouille with eggs.
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World Best Ratatouille Recipe
Ingredients
- 2 pieces eggplants
- 2 pieces courgettes zucchini
- 1 piece red bell pepper
- 1 piece yellow bell pepper
- 1 piece green bell pepper
- 2 pieces red onions
- 4 cloves garlic
- 1 piece lemon zest
- 1 can chopped tomatoes canned
- 150 ml olive oil extra virgin
- 3 teaspoons sea salt kosher
- 1 teaspoon ground pepper freshly ground
- ½ bunch basil fresh
- 1 teaspoon thyme dried
- 1 tbsp balsamic vinegar
Instructions
- Take the eggplants and the courgettes, which we wash, wipe and cut into cubes, without peeling them. The peppers, after I washed them, I cut them in half, and I took out their seeds and I cut in cubes. Peel the onions cut them into four and slice them not very thin. Finely chop the garlic, also cut the tomatoes as small as possible.
- In a pot, I heated 100 ml of olive oil, in which I fried the eggplants, zucchini and peppers cut into cubes. Fry them over high heat, about 15-20 minutes, until they get a colour. After we have fried them a little, take them out in a bowl. Clean a little the pot in which the vegetables were fried, put three tablespoons of olive oil to heat, and fry the onion and the garlic. Season with sea salt, freshly ground pepper, and chopped basil.
- Fry everything for about 5-10 minutes over low heat, until the onion is golden, then put the fried vegetables back in the pot. Add the chopped tomatoes, canned tomatoes, grated lemon peel and cook for about 30 minutes. Season with a tablespoon of thyme and if you want a little sea salt, and a tablespoon of balsamic vinegar.