Spicy Peasant dish from the French Cuisine


Spicy Peasant dish from the French Cuisine

Category : Vegetarian, Others

By Sunila Abdul Latif

Published On: 11 Oct 2008

Rating: 4
2 Votes, 1 Reviews
Write a Review
1 Hour
Served : 6
Print Recipe


Step 1

Wash and scrub all the vegetables.

Step 2

Remove the parsley and basil leaves from their stems.

Step 3

Dice the green bell pepper, eggplant and onion.

Step 4

Quarter the zucchini lengthwise and then slice into 1/4-in. (1/2 cm) segments.

Step 5

Quarter the mushrooms.

Step 6

Chop the parsley and the basil.

Step 7

Roast eggplant, zucchini, bell peppers first in a little oil. Keep aside.

Step 8

Make a scramble with the eggs. Keep aside.

Step 9

Start cooking by heating olive oil in a large pot over medium heat.

Step 10

Add the minced garlic and saute until the garlic smell intensifies for about one minute.

Step 11

Add the diced onion and continue to saute until they turn translucent for about 4 more minutes.

Step 12

Once the onions are translucent, add 1 tbsp of tomato paste.

Step 13

:- The tomato paste will be in a clump and will take a bit of stirring and pressing to get it to spread out and cover the onions and garlic.

Step 14

:- As you work at spreading the paste out and mixing it with the onions and garlic, the paste will cook and darken in color. Once some of the paste starts to stick to the pan and brown, it`s time to add the stock (about one minute).

Step 15

Pour in 3/4 cup chicken or vegetable stock and stir until the broth begins to simmer.

Step 16

Using your spatula or utensil, scrub the bottom of the pan to release any browned bits of garlic, onion, or tomato paste.

Step 17

Add the roasted eggplant, zucchini, bell peppers, and mushrooms.

Step 18

Stir to combine thoroughly and cook for 10 to 12 minutes, stirring every couple minutes to promote even heating.

Step 19

:- The eggplant will release a lot of liquid (slowly) into the pot and it`s in this liquid that you`ll want to simmer the other ingredients in. To evenly cook all the ingredients, you`ll have to stir it to make sure the vegetables spend time touching eggplant liquid. As a bonus, the flavors mix amazingly well during this process.

Step 20

:- The eggplant will mostly be falling apart at this point, but the zucchini, bell peppers, and mushrooms should be tender but not yet mushy.

Step 21

Add the diced tomatoes and stir in. After about a minute, the tomatoes will have heated through. Turn the heat down to the lowest setting.

Step 22

Stir in the chopped parsley and basil.

Step 23

Add salt and pepper to taste.

Step 24

Gourmet Ratatouille ready to be served with fresh toasted baguette !

Nafiza Mathew

Hi Sunila i have tried this recipe and turned out very tasty, thank you so much. its good if you can post few pasta recipes.All the best- Nafiza

Leave your Review

More by This Author

Top Contributors

  • Recipes of Nizana Shammas

    Nizana Shammas

    Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.

  • Recipes of Renukadevi Kumanan

    Renukadevi Kumanan

    Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.