Here is a recipe for a French delicacy - ratatouille, a vegetable stew made from eggplant, zucchini and peppers. But famed British chef Jamie Oliver offers the dish in his own version. It turns out to be tasty, lean, and it cooks faster.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Earlier I shared the classic French ratatouille recipe, which you can find on the site pages. Today I will tell you how to make this dish in the author's version of Jamie Oliver in 15 minutes. Jamie recommends using juicy grilled vegetables for the meal. But since not everyone has a grill in an apartment, they will fry vegetables in a pan with practically no oil. They can also be baked in the oven on a baking sheet. Note that even though Oliver refers this recipe to the heading "Cooking in 15 minutes", it took me a little more time. But it is not critical, because most of the time the dish is stewed on the stove.
In my opinion, the ratatouille proposed by Jamie has nothing in common with the original version, except for a set of products. However, the dish based on French cuisine, performed by Oliver, turns out to be quite tasty. It can simply be called differently so as not to compare with the classic recipe. But in any case, the plus of the dishes is the use of a large number of healthy vegetables, which with fresh bread, a piece of fish or meat, will be an excellent dinner for the whole family.
- Caloric content per 100 g - 212 kcal.
- Servings - 4
- Cooking time - 50 minutes
Ingredients:
- Zucchini - 1 pc.
- Eggplant - 1 pc.
- Tomatoes - 3 pcs.
- Sweet bell pepper - 2 pcs.
- Vegetable oil - for frying
- White wine - 100 ml
- Cilantro - bunch
- Tomato juice - 100 ml
- Bitter hot pepper - 1 pod
- Onions - 1 pc.
- Garlic - 3 wedges
- Parsley - a bunch
- Ground black pepper - a pinch
- Salt - 1 tsp
Step-by-step ratatouille preparation by Jamie Oliver:
1. Wash the zucchini, cut into 5 mm rings and place in a heated frying pan with vegetable oil. Fry them for literally 5 minutes, so that they are only barely soft, but at the same time keep their shape.
2. Remove the zucchini from the pan and send the eggplant rings into it, which are also lightly sautéed until lightly golden brown. If you use old fruits, then remove the bitterness from them first. To do this, sprinkle them with salt and leave for half an hour. Then rinse and dry.
3. Remove the eggplants from the pan and fry the bell peppers. Remove the seeds from it, cut off the partitions and cut into large pieces.
4. Place the fried vegetables in a bowl. By this time, finely chop the herbs, onions, garlic and hot peppers.
5. Put prepared onions, finely chopped tomatoes, herbs, garlic and hot peppers into the pan where vegetables were fried.
6. Pour tomato juice and white wine into the food. Simmer vegetables for 5-7 minutes to evaporate alcohol.
7. In a large saucepan, place the eggplants, courgettes and peppers, and toss.
8. Top them with cooked tomato vegetable dressing and place the food on the stove to simmer for half an hour. Stir the vegetables before serving and place in portioned bowls.
See also the video recipe on how to make ratatouille. The principles of cooking I. Lazerson.
