How to make Ratatouille -
Brinjals and zucchini cooked in tomato garlic sauce.
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Long brinjals (लम्बे बैंगन), Tomato concasse (टमाटर/टोमाटो कौनकास)
Cuisine : French
Course : Main Course Vegetarian
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For more recipes related to Ratatouille checkout Eggplant Chilli Garlic, Sichuan Eggplant With Black Bean Sauce, Stir Fried Brinjals and Mushrooms, Stir Fried Brinjals . You can also find more Main Course Vegetarian recipes like Masoori Chi Godi Shaak Gobhi Mushroom Chilli Fry Pithore In Gravy Adraki Paneer
Ratatouille Recipe Card
Hindi: baingan
Also called by names like aubergine and eggplant, this purple hued fleshy vegetable is a versatile thing and fun to cook with. Dish-up a very traditional bharta with it, bake a lasagna with parmesan and eggplant or just fry it for a great accompaniment with dal-chawal, brinjal is versatile. To choose one without seeds, pick the lighter one with a smooth shiny skin.
Prep Time : 11-15 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Ratatouille Recipe
Long brinjals 2 medium
Tomato concasse 3 tablespoons
Yellow zucchini 1 medium
Olive oil 1 tablespoon
Onions sliced 2 medium
Garlic crushed and chopped 6 cloves
Salt to taste
White pepper powder to taste
Green capsicums cut into thin strips 2 medium
Tomato puree 3 tablespoons
Green zucchini 1 medium
Dried mixed herbs 1/4 teaspoon
Basil leaves hand torn a few
Method
Step 1
Halve the eggplants and zucchinis lengthways. Cut them again into thick slices. Place the eggplant in a colander and sprinkle with salt.
Step 2
Heat the olive oil in a non-stick pan; add the onions and garlic and sauté over low heat until translucent. Add the eggplant, zucchini, salt and pepper powder and stir.
Step 3
Cover and cook over medium heat for three to four minutes. Add capsicums and simmer for about five minutes.
Step 4
Add the tomato purée, tomato concassé, dried mixed herbs and basil leaves and mix well.
Step 5
Stir once or twice, cover and cook over medium heat for about ten minutes, stirring frequently.
Step 6
Serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
