For The Freezer Ratatouille Food

FOR-THE-FREEZER RATATOUILLE

Steps:

• Heat oven to 200C/180C fan/gas 6. Scatter the onions in a roasting tin, season and roast for 25 mins, stirring occasionally, until charred and softened. Repeat with the peppers for 20 mins, then the courgette for just 15 mins.
• Heat a non-stick frying pan. Slice the aubergines into 2-3cm thick rounds and arrange in the pan (only cut what you can fit in your pan at a time - cooking freshly cut slices in batches should prevent them going brown). Cook over a high heat until charred on both sides, then remove to a microwave-proof plate. Repeat in batches until all are nicely crisped and browned. Cover the plate with cling film, poke in a couple of holes, then microwave the aubergines on High for about 5 mins until soft. You may need to do this in batches. Quarter the slices, or cut into chunks. (Because you're frying without oil, they'll burn before they're cooked through, so finishing in a microwave is ideal. If you don't have one, just add to the sauce for the final 10-15 mins simmering, but they may break up a bit.)
• While roasting the veg, put the garlic in the non-stick frying pan or a large pan with a small glass of water. Simmer until the water is nearly gone, then tip in the cherry and chopped tomatoes, sugar, vinegar and plenty of seasoning. Simmer for 20 mins until thickened and saucy. Taste for seasoning, then turn off and combine with the veg. Cool, divide into 10 portions and freeze.
• To serve as Greek veg bake with feta (serves 1, prep 10 mins, cook 15 mins): Stir herbs through 1 serving defrosted ratatouille and tip into a small dish. Sprinkle with breadcrumbs, then add feta with a pinch more herbs. Bake at 200C/180C fan/gas 6 for 15 mins if defrosted, or 25-30 mins from frozen. Toss Baby Gem leaves with spring onion, cucumber and lemon juice. Serve with the bake. Per serving: 236 kcals, protein 13g, carbs 34g, fat 5g, sat fat 3g, fibre 10g, sugar 20g, salt 1.0g
• To serve as veggie chilli jackets (serves 1, prep 5 mins, cook about 1hr): Bake potato in the oven. Add a few tbsp water to a pan with cumin seeds and chilli powder. Simmer, and just before the water evaporates, stir in 1 serving of defrosted ratatouille. Heat through, then stir in coriander. Halve the potato, top with veggie chilli and Greek yogurt. Serve with rocket leaves dressed with lemon juice. Per serving: 270kcals, protein 14g, carbs 50g, fat 3g, sat fat 0g, fibrew 12g, sugar 20g, salt 0.4g
• To serve as cheesy stuffed peppers (serves 2, prep 15 mins, cook 20 mins): Halve peppers down the stalks and scrape out any seeds. Divide 1 serving of defrosted ratatouille between the pepper halves. Grate over cheddar, then bake for 15-20 mins at 200C/180C fan/gas 6. Serve with broccoli and spinach tossed with balsamic vinegar. Per serving: 173 kcals, protein 12g, carbs 21g, fat 4g, sat fat 2g, fibre 10g, sugar 20g, salt 0.4g

EASY RATATOUILLE RECIPE

Steps:

• Place eggplant pieces in a large colander over your sink. Sprinkle with salt. Leave for 20 minutes as the eggplant sweats out its bitterness. Pat dry to remove water and excess salt.
• In a large heavy pot or Dutch Oven, heat 2 tbsp extra virgin olive oil over medium heat until shimmering but not smoking. Add the onions. Cook, stirring regularly, until translucent (about 5 minutes). Now add the red peppers and green peppers, cook for another 4 minutes, and continue to stir.
• Add the garlic, tomatoes, zucchini, eggplant, wine, and fresh thyme springs. Stir in black pepper, paprika, and rosemary. Season with kosher salt.
• Raise the heat to medium-high and bring to a boil for 5 minutes, stirring once or twice. Turn the heat down then cover and cook over low heat for 20 minutes or so.
• Remove the ratatouille from the heat. Taste and adjust seasoning to your liking. Add the sherry vinegar and a generous drizzle of extra virgin olive oil. Top with fresh basil.
• To serve, transfer the ratatouille to dinner bowls, top each with a fried egg (sunny-side up) and add crusty bread on the side. (See Cook's Tip)

THE BEST EASY BAKED RATATOUILLE RECIPE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Combine all sauce ingredients in a blender. Puree until smooth. If needed, adjust salt and pepper to taste.
• Spread the sauce in a thin layer in a round or oval casserole dish, about 1.5 quart (1.5 liters) in size.
• Arrange the tomatoes, zucchini, eggplant, and onion in a spiral, alternating them. (You'll want the eggplant slices cut into quarters so that they are similar size to the tomato, zucchini and onion slices.) Drizzle with olive oil on top, and sprinkle with sea salt and black pepper.
• Bake for about 30-35 minutes, until veggies are tender and sauce is bubbly at the edges.

RATATOUILLE

Steps:

• Heat 3 tablespoons of oil in a large nonstick pan over medium heat. Add the eggplant and season with ¼ teaspoon salt. Cook, stirring frequently, until soft and starting to brown, 10 to 12 minutes. Transfer to a plate and set aside.
• Add another tablespoon of oil to the pan (no need to clean it). Add the zucchini and cook, stirring frequently, until tender-crisp, 3 to 4 minutes. Season with ¼ teaspoon salt and transfer to a plate; set aside.
• Add two more tablespoons of oil to the pan and add the onion and bell pepper. Cook, stirring frequently, for about 5 minutes. Add the garlic and continue cooking for about 3 minutes more. Do not brown. Add the tomatoes and their juices, tomato paste, thyme, sugar, crushed red pepper flakes (if using) and ¾ teaspoon salt. Cook, stirring occasionally, until the tomatoes are broken down into a sauce, 8 to 10 minutes. Add the cooked eggplant to the pan; bring to a gentle boil, then reduce the heat to low, and simmer, uncovered, for about 10 minutes or until the eggplant is soft. Add the zucchini and cook for 1 to 2 minutes more, or until just warmed through. Taste and adjust seasoning, if necessary. Sprinkle with fresh basil and thyme, drizzle with a little olive oil if desired, and serve warm or chilled. Leftovers can be stored in the refrigerator in an airtight container for up to 5 days.
• Freezer-Friendly Instructions: Let the dish cool completely and freeze in an airtight container for up to 3 months. (Keep in mind that the zucchini won't stay crisp after being frozen.) This is delicious served cold, or reheated in the microwave.

TRADITIONAL FRENCH RATATOUILLE

Steps:

• Gather the ingredients.
• Place a single layer of paper towels on 2 large plates. Put the cubed eggplant onto the plates and sprinkle with 1 3/4 teaspoons of the salt. Allow the eggplant to sit for 20 minutes; this process is known as degorgement , in which the salt extracts liquid from the eggplant, and the liquid is then absorbed by the paper, making the dish less soggy.
• In a large saucepan, gently cook the tomatoes, garlic, black pepper, basil, and parsley, uncovered, over medium heat. Do not boil the vegetables, as this will turn them into a soggy mess; cooked slowly, each of the vegetables will remain distinct.
• In a large skillet, sauté the onions and bell peppers in a small amount of olive oil over medium-high heat for 10 minutes, stirring occasionally, until the vegetables are lightly browned. Remove the skillet from the heat, and transfer the browned vegetables to the tomato mixture.
• Pat the eggplant dry with a fresh paper towel and add it along with the zucchini and yellow squash to the tomato mixture.
• Cover the pot and cook the stew over low-medium heat for 45 minutes, until the vegetables are tender. Add the white wine and remaining 3/4 teaspoon salt and cook for an additional 5 minutes. Enjoy.

RATATOUILLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Coat bottom and sides of a 1 1/2 quart casserole dish with 1 tablespoon olive oil.
• Heat remaining 1 tablespoon olive oil in a medium skillet over medium heat. Cook and stir garlic until lightly browned. Mix in parsley and eggplant. Cook and stir until eggplant is soft, about 10 minutes. Season with salt to taste.
• Spread eggplant mixture evenly across bottom of prepared casserole dish. Sprinkle with a few tablespoons of Parmesan cheese. Spread zucchini in an even layer over top. Lightly salt and sprinkle with a little more cheese. Continue layering in this fashion, with onion, mushrooms, bell pepper, and tomatoes, covering each layer with a sprinkling of salt and cheese.
• Bake in preheated oven for 45 minutes.

RATATOUILLE RECIPE

Steps:

• Heat the oil in a large frying pan, add the onions, garlic, aubergines and peppers, and fry for 10 mins until soft.
• Add the courgettes and fry for 5 mins. Add rest of ingredients, season, bring to a boil, then simmer for 20 mins, until tender.