France is a country located in continental Europe precisely in Western Europe. A country with its famous Eiffel tower icon and nickname as one of the most romantic places in the world. Ratatouille is a traditional French food that is a grilled vegetable that can be served as a food. Curious about the recipe ratatouille potatoes?
The ingredients Ratatouille The potato maker is eggplant, Japanese cucumber, paprika, tomato, garlic, onion and olive oil.
The French-style ratatouille recipe itself is a kind of vegetarian food that serves more than just vegetable soup. Although the Ratatouille consists of a type of vegetable but delicious taste makes it a main food that is no less pamor with meat, chicken and seafood.
With its colourful and unique presentation, Ratatouille is often referred to as a vegetarian food. Here’s a potato ratatouille recipe for you to try at home.
French appeal is not only derived from the Eiffin tower, but also its famous culinary delights are delicious. French specialties In addition to pampering the tongue also pampers the eyes because of its interesting and artistic presentation.
- 1 lb eggplant, peeled (or part-peeled in striped pattern), and cut into 1-inch pieces
- Kosher salt
- Private Reserve Greek extra virgin olive oil
- 1 medium-sized yellow onion, finely chopped
- 1 red bell pepper, stemmed, seeded, and cut into 1-inch pieces
- 1 green bell pepper, stemmed, seeded, and cut into 1-inch pieces
- 6 garlic cloves, peeled, and minced
- 2 lb vine ripe tomatoes, chopped
- 2 zucchini, halved length-wise, then cut into 1/2 inch pieces (half moons)
- 1/2 cup red wine
- 2 springs fresh thyme
- 1 tsp black pepper
- 1 tsp sweet paprika
- 1 tsp dried rosemary
- 1 tbsp sherry vinegar
- 3 tbsp chopped fresh basil
- Eggs over-easy fried in extra virgin olive oil
- Crusty bread
Place eggplant pieces in colander over your sink. Sprinkle with salt. Leave for 20 minutes as eggplant sweats out its bitterness. Pat dry.
In a large heavy pot or Dutch Oven like this one, heat 2 tbsp extra virgin olive oil over medium heat until shimmering but not smoking. Add onions. Cook, stirring regularly, until translucent (about 5 minutes). Now add red peppers and green peppers, cook for another 4 minutes, and continue to stir.
Add garlic, tomatoes, zucchini, eggplant, wine, and fresh thyme springs. Stir in black pepper, paprika, rosemary. Season with kosher salt.
Raise heat to medium-high and bring to a boil for 5 minutes, stirring once of twice. Turn heat down, cover and cook over low heat for 20 minutes or so.
Remove ratatouille from heat. Taste and adjust salt to your liking. Add sherry vinegar and a generous drizzle of
Private Reserve EVOO. Top with fresh basil.
To serve, transfer ratatouille to dinner bowls, top each with a fried egg (sunny-side up) and add crusty bread on the side. (See Cook’s Tip)