Brinjals and zucchini cooked in tomato garlic sauce. This recipe is from FoodFood TV channel

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Main Ingredients Long brinjals, Tomato concasse
Cuisine French
Course Main Course Vegetarian
Prep Time 11-15 minutes
Cook time 16-20 minutes
Serve 4
Taste Mild
Level of Cooking Easy
Others Veg

Ingredients list for Ratatouille

  • 2 medium Long brinjals
  • 3 tablespoons Tomato concasse
  • 1 medium Yellow zucchini
  • 1 tablespoon Olive oil
  • 2 medium Onions sliced
  • 6 cloves Garlic crushed and chopped
  • to taste Salt
  • to taste White pepper powder
  • 2 medium Green capsicums cut into thin strips
  • 3 tablespoons Tomato puree
  • 1 medium Green zucchini
  • 1/4 teaspoon Dried mixed herbs
  • a few Basil leaves hand torn


  1. Halve the eggplants and zucchinis lengthways. Cut them again into thick slices. Place the eggplant in a colander and sprinkle with salt.
  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.
  3. Cover and cook over medium heat for three to four minutes. Add capsicums and simmer for about five minutes.
  4. Add the tomato purée, tomato concassé, dried mixed herbs and basil leaves and mix well.
  5. Stir once or twice, cover and cook over medium heat for about ten minutes, stirring frequently.
  6. Serve hot.