Easy Ratatouille Recipe Oven Throughout the national territory, there are different variations of the so-called ratatouille, the best known beingmanchego ratatouille. The traditional ratatouille recipe easy delicious and healthy preparation made from vegetables was once cooked by peasants with the fruits that their orchards gave them.
In the vegetable ratatouille recipe, we are going to focus on Murcia ratatouille which, as its name suggests, is a traditional dish in the gastronomy of the Region of Murcia. Among its ingredients, you cannot miss vegetables from the garden of Murcia such as eggplant, peppers, onion, tomato, and extra virgin olive oil. mediterranean ratatouille slows cooking for almost an hour, making dareu acquire the ratatouille of Murcia’s exquisite flavor and texture.
Dare to prepare a roasted vegetable ratatouille recipe because we have all the ingredients at our disposal throughout the year in our neighborhood market. I’m sure you’ll love it!
- 1 onion
- 1 red pepper
- 1 green pepper
- 3 small eggplants
- 1 pinch of coarse salt
- 2 tablespoons extra virgin olive oil
- 1 pinch of fine salt
- 800 g canned natural tomatoes
- 1 small spoonful of sugar
HOW TO MAKE A EASY RATATOUILLE RECIPE OVEN
Preparing the vegetables is the first step. We begin by thoroughly washing 1 red pepper and 1 green pepper, removing the stem and seeds, and cutting them into cubes. We then peel 1 onion and do the same with it.
Three little eggplants are still being washed and cut into 2 centimeter-thick slices. After liberally sprinkling the slices with coarse salt, allow them to sweat for about 15 minutes. The reason for the previous step is to make the eggplants taste less somewhat bitter.
Cut the eggplant slices into cubes after washing, drying, and wiping them with a paper towel.
2 tablespoons of extra virgin olive oil should be heated before adding the eggplant cubes and 1 pinch of salt to a large skillet or casserole. To hasten cooking, brown for 10 minutes with the lid on.
After the eggplant has been briefly sautéed, add the chopped peppers and onion to the skillet, season with salt, and continue to fry with the lid on for an additional 15 minutes.
After this period of time, add 800 g of tinned tomatoes, 1 teaspoon of sugar, and continue cooking over medium-low heat for an additional 30 minutes.
We will test the salt point throughout cooking, still with the cover on, and adjust it as necessary. Wait a little while for the Murcian ratatouille to cool down before eating it, however, it’s also normal to serve it fully cold, particularly in the summer. In fact, as this kind of meal gets richer with time, you can prepare it in advance.
If you really want to, you may bake it in the oven, and it still tastes wonderful when cooked. It can be served in the traditional manner by using a clay pot.
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