A delicious Rustic Ratatouille Served with Bulgar recipe to try out
I love nothing more than a good meal of something healthy, hearty, and comforting. Ratatouille (pronounced Rat-a-two-ee) covers all of those requirements and is something I love to create for us, particularly as we live aboard our yacht in the Mediterranean and the ingredients are so easily sourced at the local markets. This recipe serves 4 so we always have leftovers to enjoy either the next day or to freeze for another time.
Ratatouille originated in France and is described as a ‘coarse stew’. Being that it traditionally contains fresh vegetables and herbs it is a fabulously healthy source of vitamins and minerals as well as being exceptionally tasty.
It is a traditional Middle Eastern cereal food generally derived from durum wheat. I love it as it can be cooked in several ways, is nutritious, and has a nice nutty flavor to it. A great alternative to rice or pasta and a good source of fiber, magnesium, iron, and manganese.
- 60ml Olive Oil and up to 60ml extra Olive Oil
- 4 large Onions
- 2 medium-sized Aubergines (Eggplant)
- 4 red, orange and yellow Peppers (Bell Peppers)
- 4 green and/or yellow Courgette (Zucchini)
- 1½ teaspoons (2 cloves) minced/finely chopped Garlic
- 2 x 400g (14oz) cans of Whole Tomatoes or 6 Fresh Tomatoes
- 1x 500ml Jar of Tomato Pasata if you use Fresh Tomatoes
- 2 teaspoons Sugar
- 1 teaspoon salt
- 2 tablespoons Basil Pesto
- 2–3 tablespoons chopped Fresh Herbs – Parsley, Oregano, Thyme, etc
- Make this in the largest, heaviest pot, frying pan or flame-proof casserole dish that you own. Heat the first measure of olive oil in your pot of choice and add the unpeeled aubergine, sliced peppers, and courgette, all cut in 2cm (0.8in) chunky pieces.
- Cook over a medium to high heat for 15 minutes, so that the vegetables brown lightly but do not steam in large amounts of juices. Keep a close eye on this.
- Add the onions chopped into similar sized pieces, the garlic, and enough extra oil to stop the mixture catching or burning. Raise the heat slightly, and cook for a further 15 minutes. Just until the onions are transparent and lightly browned. Cook the vegetables in batches if you find this easier.
- Stir in the canned or fresh tomatoes (and juice or Pasata if using), add the sugar, salt, and pesto, and bring to a gentle boil with the lid tilted.
- Cook on a medium heat so the liquid bubbles and thickens, but the vegetables do not burn. We prefer the Ratatouille just at the stage where the liquid has thickened but the vegetables still remain firm. Simmer for around 15 minutes. Taste and adjust seasoning.
- Serve in bowls.
Ratatouille served on Bulgur:
- Our current favorite is Ratatouille served on Bulgur, other suggestions are – Crusty bread OR serve on pasta OR rice, topped with Parmesan OR ladle generous amounts of Ratatouille into a saucepan of cooked, drained, new potatoes, heat through, and serve with a dollop of sour cream.
- Take a good handful of Bulgur per serving and soak in warm water. I prefer to do this for at least 30-60minutes. Rinse and put into a medium-sized pot with fresh lightly salted water. Bring to the boil and simmer for around 8-10minutes. Drain and add a knob of butter, mix through, and serve.
Amount Per Serving Calories 601Total Fat 34gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 27gCholesterol 2mgSodium 598mgCarbohydrates 76gFiber 17gSugar 39gProtein 11g
All recipes on EsmeSalon.com is for private use only. As I am not a Nutritionist, please use the information here as a guide only. If you have any questions please consult with your Doctor,
Other Ratatouille recipes you may enjoy: