Easy Classic Ratatouille Recipe

Saturday 14 December 2019

Easy Ratatouille Recipe in LeCreuset Casserole Pot

Ratatouille cooked in LeCreuset Casserole Pot

Easy Ratatouille Recipe with Polenta

I found this easy Ratatouille recipe because I got a 24cm LeCreuset Casserole pot and I wanted a French dish to be the first thing I cooked in it.

It took me over 1 year to save enough Flybuys points to get one but it would have been heaps cheaper if I bought it. I think I could have bought 3 LeCreuset Casserole pots with the money I spent to get enough points to get one! So this ain't free you do pay for it.

This recipe doesn't have garlic in it because my brother in law doesn't like it. It is still a really tasty dish and very filling teamed with polenta. It's so easy literally all you do is chop all the vegetables up put them in the pot, close the lid and let it cook. Then 30 minutes later you have Ratatouille! That's really all it is.

Just be careful you don't cut your finger like I did then need your seven year old nephew and sister to finish off cutting the rest of the veggies while you stem the bleeding. Really! I managed to recover and then my nephew helped stir the veggies while it cooked.

So easy. So good.

Easy Ratatouille Recipe

1 large eggplant (450 gm), cut into 1-inch pieces
1 small onion, finely chopped
1 red capsicum seeded, and cut into 1-inch pieces
1 green capsicum seeded, and cut into 1-inch pieces
900gm ripe tomatoes, chopped
2 zucchini, diced
1 tsp dried thyme
1 tsp sweet paprika
1 tbsp balsamic vinegar
extra virgin olive oil 
salt and pepper to taste

Place eggplant pieces (I chose to leave skin on but you can peel if you choose) in a bowl and sprinkle with salt. Leave for 20 minutes as eggplant sweats out bitterness. Pat dry.

In a 24cm Le Creuset cast iron pot or large heavy pot heat 2 tbsp extra virgin olive oil over medium heat until simmering but not smoking. 

Add onions. Cook, stirring regularly, until translucent (about 5 minutes).

Incorporate the capsicums and cook for another 4 minutes continuing to stir.

Add tomatoes, zucchini and eggplant. Stir in thyme and paprika. Season with salt and pepper.
Turn stove down a little then place lid on pot and cook for 20 - 30 minutes stirring occasionally as the vegetables beak down.

Once to your liking remove ratatouille from heat and season with salt and pepper to taste. Add balsamic vinegar and generous drizzle of olive oil.

Transfer ratatouille to dinner bowls and add polenta or any other side dish you choose. Enjoy.

Recipe is from The Mediterranean Dish


Lucas deep said...

This took over 4 hours to make. I just took it out of the oven and it smells amazing. I was tasting it along the way and the roasted bell pepper and tomato sauce is incredible. I cannot wait to have it for dinner tonight. I will update on how it tastes.
Update with Pickles: It is incredible. I have had ratatouille before that wasn't so great. What made this recipe stand out was the sauce and how creamy it was. This is how i imagine the dish from the movie tasting. It is really worth a try if you have all day to kill. Thanks for the recipe.

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