D'aucy Ratatouille 360 g (Pack of 12)

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From chilled: Place in a microwave proof container with loosely fitting lid and heat for 4-7 minutes until piping hot. Oh, here’s another creative approach: want the perfect antipasto to your ratatouille? Slice up some cheese and Italian sausage, and you’re all set! 7. Rice If you want something rich and decadent to counterbalance the freshness of the vegetables, pair it with some moist and tender pork chops. Yum. 3. Lamb

To finish it off, just stir through the basil and it’s ready to serve! Either spoon it into a big shared dish for people to help themselves, or into individual bowls. I also like to add a final drizzle of extra virgin olive oil and an extra sprinkling of fresh basil. Tip into a serving dish and serve hot with the remaining basil sprinkled on top. Or allow to cool, transfer into a bowl, and sprinkle with the rest of the basil before stirring.

Crumble up some savory and smoky Italian sausage and sprinkle it over your ratatouille for an explosion of meat and veggie goodness! In Provence, ratatouille is typically cooked on the stove. Each vegetable is cooked in olive oil until it’s properly tender. In the end, all of the ingredients are combined and simmered to meld the flavors. Sweat eggplant– Sprinkle the eggplant with salt then set aside for 30 minutes to make them sweat. By this, I mean that the salt will draw water out of the eggplant and you’ll see little beads of moisture on the surface.

The rich flavors of tomatoes, eggplant, and bell peppers pair so well with the beef, which is a delight for the senses!Heat the oil in a flameproof casserole or heavy-based saucepan. Add the onions and cook over a gentle heat for 8–10 minutes, stirring occasionally, until golden-brown and very tender. Although, until recently, most Provençal kitchens are unlikely to have boasted an oven, ratatouille, as we have noted, is not a dish with much history, so Nigel Slater's recipe, which cooks the vegetables separately and then bakes them for 40 minutes with sliced tomatoes, seasoning and thyme, seems like the perfect solution to the insipidness of my previous attempts. This is another style of ratatouille altogether – and more like a very superior roasted vegetable medley for my taste, although it comes into its own cold the next day. But surely ratatouille ought to have some sort of sauce? The modern version Fresh tomatoes are key for making ratatouille that tastes fresh and lively, not dull and heavy. We’ll grate the tomatoes (or blitz the in the food processor) and cook them with onion and garlic to make an irresistible tomato sauce. Lastly, add fresh basil and seasonings. Serve immediately, or let it cool to room temperature before refrigerating for later.

The juice of the veggies serves as the sauce of the crisp polenta. Topped with goat cheese, the flavors and textures create a cozy and comforting meal. 13. BreadYou’ll find the full rundown in the recipe below. Don’t be intimidated by the length of the recipe—it’s not hard. Here’s the gist: Cut the aubergines into quarters lengthways, then cut the quarters into 2.5cm/1in slices. Cut the courgettes into 2.5cm/1in slices. De-seed the peppers and cut them into bite-sized pieces. If you are making this recipe for gluten free diets, take special care to ensure you are using gluten free versions of these ingredients; Eggplant is known for being difficult to prepare, but it’s easy to roast! No salting necessary. The oven takes care of everything. Zucchini & Yellow Squash

Vegetables– I used an eggplant, 2 capsicums / bell peppers (one red, one yellow = colour splash!) and 2 zucchinis (courgettes); The French know how to cook, and this concept is definitely one to follow. Ratatouille combines a large volume of late-summer vegetables that have different cook times. If you tried to throw them all into a pot at once, none of the veggies would have a chance to caramelize, the eggplant would fall apart by the time the zucchini is tender, and your ratatouille would probably never meet its full potential. It can be made vegetarian and vegan as long as you swap out the following ingredients for vegetarian and vegan alternatives;Meanwhile, heat the olive oil over a low heat, add the onion and cook until very soft, but not browned (about 8 minutes), adding 3 cloves of minced garlic 5 minutes in. Stir in the tomatoes and juices, and the sprigs of thyme, and simmer until most of the liquid has evaporated. Ok, one more reason to love ratatouille—you can serve it so many different ways! Here are a few ideas: And that’s exactly what I have for you today: the perfect sides that go wonderfully well with the rustic French soup. Please let me know how your ratatouille turns out in the comments! It’s a little labor intensive, as all good ratatouilles are, but I hope it proves 100 percent worth the effort. Ratatouille is clearly a dish which demands greater effort – so I turn to Gui Gedda and Marie-Pierre Moine's Provence Cookery School, which promises to teach me to 'shop, cook and eat like a native' (while paying twice as much for my sun-kissed ingredients). Ratatouille cannot be hurried, the book says sternly, so I should "make plenty and enjoy the leftovers" – which seems sensible advice.