Ratatouille
Obraz wygenerowany przez AI
Wegańskie Bez glutenu French

Ratatouille

A Provençal vegetable stew of eggplant, zucchini, peppers, tomatoes, and herbs, gently simmered until each vegetable is tender while the sauce remains bright and silky.

75 min 4 porcji Medium
Wszystkie przepisy

Sposób przygotowania

1
Season the eggplant and zucchini with half of the salt. Warm 1 tablespoon of the olive oil in a wide, heavy 30 cm skillet over medium-high heat. Sauté the eggplant for 6 to 8 minutes, turning occasionally, until lightly browned and just tender; transfer to a bowl. Add another tablespoon of oil and sauté the zucchini for 4 to 5 minutes until golden at the edges, then transfer it to the bowl.
Eggplant and zucchini browned separately before being added to ratatouille Obraz wygenerowany przez AI
2
Add the remaining olive oil to the skillet. Sauté the onion and bell pepper with the remaining salt for 7 to 8 minutes, stirring occasionally, until the onion is translucent and the pepper has softened. Add the garlic and sauté for 30 seconds, just until fragrant.
3
Stir in the chopped tomatoes, thyme, bay leaf, black pepper, and any juices from the bowl. Bring the mixture to a gentle simmer over medium heat, then cook uncovered for 12 minutes, stirring twice, until the tomatoes have broken down into a loose sauce.
4
Return the eggplant and zucchini to the skillet and fold gently into the tomato sauce. Reduce the heat to low, cover partially, and simmer for 18 to 22 minutes, stirring once or twice, until all the vegetables are tender but still hold their shape.
5
Remove the bay leaf and thyme stems. Taste and adjust the salt and pepper. Rest the ratatouille off the heat for 10 minutes so the sauce settles and the flavors round out, then tear the basil over the top and serve warm or at room temperature.
Finished ratatouille garnished with fresh basil and ready to serve Obraz wygenerowany przez AI

Dlaczego ten przepis się sprawdza

Sautéing the vegetables separately gives them browned edges and preserves their individual textures, while a final gentle simmer brings them together in a concentrated tomato and herb sauce.

Przechowywanie i odgrzewanie

Jak przechowywać

Cool within two hours, then refrigerate in an airtight container for up to 4 days. Ratatouille can be frozen for up to 3 months; thaw overnight in the refrigerator.

Jak odgrzewać

Reheat gently in a covered saucepan over medium-low heat, stirring occasionally, until steaming hot throughout. Add a tablespoon of water if the sauce has thickened too much.

Wartości odżywcze / porcję

224kcal
4,72 gbiałko
22,68 gwęglow.
14,52 gtłuszcz
P
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Opublikowano 15 sie 2026 · zaktualizowano 15 sie 2026