Recipe of Quick My take on ratatouille
Hello everybody, it's Louise, welcome to my recipe site. Today, I will show you a way to make a special dish, Step-by-Step Guide to Prepare Super Quick Homemade My take on ratatouille. It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.
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Many things affect the quality of taste from My take on ratatouille, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare My take on ratatouille delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make My take on ratatouille is 4 people. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook My take on ratatouille estimated approx 1hr plus chopping time.
To get started with this recipe, we must prepare a few components. You can cook My take on ratatouille using 12 ingredients and 5 steps. Here is how you cook it.
I didn’t have all / enough of the traditional ingredients for a ratatouille so I decided to make one up using what I had. I was really pleased with the result. I think the quality tinned tomatoes are key as they give the whole thing a bit of natural sweetness. The breadcrumb topping is most definitely optional and very non traditional but it was a delicious extra.
Ingredients and spices that need to be Get to make My take on ratatouille:
- 1 large courgette chopped into small cubes
- 1 large aubergine chopped into small cubes
- 5 sprigs thyme
- Half a red onion very finely chopped
- 2 cloves garlic crushed
- Any leftover tomatoes chopped (I used a handful of baby plums)
- 3 fire roasted peppers from a jar, chopped
- 1 tin quality finely chopped tomatoes
- 1 tbsp balsamic vinegar
- Small handful freshly torn basil leaves
- 1 handful breadcrumbs
- 1 handful Parmesan cheese
Instructions to make to make My take on ratatouille
- Preheat the oven to 180 degrees c and Add the chopped courgette and aubergine to a roasting try with the thyme, a pinch of salt and pepper and lightly coat in olive oil. Roast for 20 minutes, turning half way through to prevent sticking.
- Meanwhile make the tomato sauce by adding the finely chopped onion to a tbsp olive oil in a frying pan over a medium heat. Cook until soft. Then add the garlic and cook for another minute before adding any fresh tomatoes and the chopped peppers. Cook for 3 mins
- Add the tinned tomatoes to the pan and simmer for another 10 minutes. Don’t forget about the oven roasted veg which can be removed from the oven when soft. Returning to your sauce, add the balsamic vinegar and season to taste. Cook until the sharpness of the vinegar has gone.
- Now assemble the ratatouille by transferring the roasted veg into a smaller roasting tin / dish, sprinkling over the torn basil leaves, adding the tomato mix on top and then sprinkling with breadcrumbs and finally Parmesan.
- Bake in the oven at 180 degrees c for about 20 - 25 minutes, or until the cheese has melted and the crumbs are crispy.
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