Ratatouille With Brad Garrett, Lou Romano, Patton Oswalt, Ian Holm. A rat who can cook makes an unusual alliance with a young kitchen worker at a famous restaurant. Takes a fair bit of prep work and about a half hour of actual cooking, but the result is a beautifully clear expression of the veggies. 'Twouldn't hurt to up the.

Ingredients of Ratatouille

  1. It's 1 of eggplant (about 1 pound).
  2. Prepare 3 of small zucchini.
  3. It's 1 of medium onion.
  4. You need 2 of medium bell peppers (use colors!).
  5. It's 5 cloves of garlic.
  6. You need of Olive oil.
  7. Prepare 2 Tbs of thyme.
  8. It's 2 tsp of italian seasoning.
  9. You need 1/2 tsp of red pepper flake.
  10. You need to taste of Salt & pepper.
  11. It's 1/4 cup of pasta sauce.

Ratatouille instructions

  1. Slice eggplant and place in single layer on paper towels.
  2. Salt each slice thoroughly.
  3. After several minutes, flip slices and salt top side again.
  4. Heat olive oil in large skillet.
  5. Wipe liquid off slices and dice eggplant.
  6. Add eggplant to hot oil over medium heat.
  7. Dice onion and add to pan. Cook a few minutes.
  8. I like to use a variety of colored bell peppers (like red, orange and yellow) just to make it pretty. Use whatever you have.
  9. Dice peppers, add to pan and cook a few minutes.
  10. Dice zucchini, add to pan.
  11. Add seasoning.
  12. Mince garlic and add to pan.
  13. I use pasta sauce instead of fresh tomatoes because I don't like the skin and I usually have a jar of sauce open.
  14. Add sauce and cook til heated through.
  15. Adjust seasoning.
  16. If you make a large batch, you may have to cook the veggies in stages. Just add oil to the pan each time and divide the seasoning and sauce as evenly as you can.
  17. Serve warm or room temperature. I like to serve this with a garlic brown rice and quinoa medley..
  18. It is very filling, but if you feel you must have meat, a honey mustard chicken goes great with it.

Those are just a few ideas that. Ratatouille (/ ˌ r æ t ə ˈ t uː i / RAT-ə-TOO-ee, French: ; Occitan: ratatolha [ʀataˈtuʎɔ]) is a French Provençal stewed vegetable dish, originating in Nice, and sometimes referred to as ratatouille niçoise (French: ). Recipes and cooking times differ widely, but common ingredients include tomato, garlic, onion, courgette (zucchini), aubergine (eggplant), bell pepper, and some. The title refers to the French dish ratatouille, which is served at. "The beautiful ratatouille served up in the movie by the same name. Long and narrow vegetables work best.

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