Ramadan Recipe: Ratatouille

Ramadan Recipe: Ratatouille

Ratatouille is a classic French vegetable stew that brings together the vibrant flavors of eggplant, zucchini, bell peppers, tomatoes, and fresh herbs. This hearty and wholesome dish is slow-cooked to perfection, allowing the vegetables to meld together in a rich, savory sauce. Light yet satisfying, ratatouille is a versatile recipe that can be enjoyed as a main course, side dish, or even a topping for crusty bread. Bursting with Mediterranean flavors, it’s a comforting and nourishing meal perfect for any occasion. 

Read More: Ramadan Recipe: Chinese Steamed Eggs

This recipe was crafted by our esteemed culinary advisor, Chef Sarah. 

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  • Ingredients of Ratatouille

    • 30 Minutes
    • 4 Serving
    • 200 Calories

Ratatouille

1 large eggplant, cut into 1.27 cm pieces
Sea salt
6 tbsp extra-virgin olive oil
2 medium zucchini, 1 pound, cut into 1.27 cm pieces
1 medium yellow onion, chopped
1 red bell pepper, stemmed, seeded, and cut into1.27 cm pieces
3 garlic cloves, chopped
4 medium tomatoes, cut into 1.27 cm pieces
Pinch red pepper flakes
Pinch cane sugar
1 tbsp white vinegar
2 tsp chopped fresh thyme leaves
Freshly ground black pepper
¼ cup thinly sliced fresh basil leaves

  • Method & Directions of Ratatouille

    • 50 Minutes
  1. Prepare the Eggplant
    تم نسخ الرابط
    Place the eggplant in a colander and sprinkle with ½ tsp salt, and let it drain for 20 minutes. Once done, pat dry using clean kitchen paper towels.
  2. Cook the Eggplant
    تم نسخ الرابط
    Heat 3 tbsp of olive oil in a large skillet over medium heat. Add the eggplant and cook, stirring occasionally, for 10 to 15 minutes until tender. Transfer to a large bowl and set aside.
  3. Cook the Zucchini
    تم نسخ الرابط
    Add 1 tbsp of olive oil to the same skillet and add the zucchini. Cook, stirring occasionally, for 3 to 5 minutes until tender but not mushy. Season with ¼ teaspoon salt, then transfer to the bowl with the eggplant.
  4. Sauté the Onion and Pepper
    تم نسخ الرابط
    Add another 1 tbsp of olive oil to the pan. Add the onion and bell pepper, cooking for 5 minutes while stirring occasionally until softened. Stir in the garlic and ¼ teaspoon salt, then cook for another 10 minutes until very tender. You can add more oil if the pan feels dry.
  5. Cook the Tomatoes
    تم نسخ الرابط
    Stir the remaining 1 tbsp olive oil into the onion and pepper mixture. Add the tomatoes, red pepper flakes, and sugar. Cook for 8 to 10 minutes until the tomatoes break down and release their juices.
  6. Combine and Simmer
    تم نسخ الرابط
    Return the eggplant and zucchini to the skillet. Add the vinegar, thyme, ¼ teaspoon salt, and several grinds of black pepper. Cook, stirring occasionally, for 10 to 15 minutes until the ratatouille thickens.
  7. Finish and Serve
    تم نسخ الرابط
    Stir in the fresh basil and adjust seasoning to taste. Garnish with additional basil and serve warm. Enjoy!
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