sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.


Dum Aloo Kashmiri

Dum Aloo Kashmiri

Kashmiri dum aloo recipe is among the top hot cooking recipes....

Vankaya gasagasala koora

Vankaya Gasagasala Koora

eggplant cooked with poppyseed paste recipe as per anupem...

Baghare Baingan

Baghare Baingan

How to makeBaghare Baingan ?How to cookBaghare Baingan ?Learn the recipeBaghare Baingan ...

Hot tomato and spring onions

Hot Tomato And Spring Onions

How to makeHot tomato and spring onions?How to cookHot tomato and spring onions?Learn th...

Panasapottu kura

Panasapottu Kura

This is one of the most popular South Indian (especially Andhra Pradesh)delicacy. Here i...

Ridgegourd theeyal

Ridgegourd Theeyal

Theeyal is a typical Kerala dish very similar to the South Indian kuzhambu,Ridgegourd the...

Ratatouille Recipe, How To Make Ratatouille Recipe

A combination of eggplant, tomatoes, onions and zucchini.

About Recipe

How to make Ratatouille

(89 ratings)
0 reviews so far
Prep time
30 mins
Cook time
45 mins
Total time
75 mins
Author : Vahchef
Main Ingredient : Brinjal Eggplant Aubergene
Servings : 0 persons
Published date : November 02, 2016

Ingredients used in Ratatouille
• Eggplant - 1 lbs.
• Zucchini (courgette) - 1 lbs.
• Olive oil - 4 tablespoons.
• Yellow onions - 1/2 lbs.
• Garlic - 2 clove.
• Tomatoes, firm and ripe - 1 lbs.
• Parsley - 3 tablespoons.
• Salt and pepper - to taste.
Step 1: Peel and cut the eggplant into 3 inches long slices. Cut the zucchini into slices but don t peel. Place those vegetables in a bowl, cover with water and let rest for 30 minutes. Drain. Step 2: Saut the eggplant and zucchini with olive oil in a skillet. One minute on each side. Set aside. Step 3: Cook the onions with olive oil in the same skillet for 10 minutes over moderate heat. Stir in the garlic and add salt and pepper. Step 4: Peel the tomatoes and boil for 30 seconds. Cut into slices. Lay them over the onions in the skillet. Cover and cook over low heat for 5 minutes. Uncover. Pour the juice from the the skillet over the tomatoes. Raise heat and boil for several minutes until juice has almost entirely evaporated. Step 5: Put a third of the tomatoes mixture in the bottom of a casserole. Sprinkle with 1 tablespoon of parsley. Then put half of the eggplant and zucchini. Then the second third of tomatoes. Sprinkle with 1 tablespoon of parsley. Put the remaining eggplant and zucchini, then the tomatoes and sprinkle with 1 tablespoon of parsley. Step 6: Cover and simmer over low heat for 10 minutes. Uncover, pour the juice over the vegetables. Add salt and pepper if needed. Raise heat to moderate and cook uncovered for 15 minutes. Pour the juice during the process several times over the vegetables. Serving: Serve hot or cold.

Cooking with images


Comments & Reviews


You need to login to post a comment. Click here to login.

Recent comments


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter