Ratatouille is a classic end-of-summer French stew made with fresh vegetables such as courgettes, eggplant, tomatoes, and onions. It is full of fresh produce and aromatic flavors, creating a hearty dish that serves great with fish, meat, or crusty bread. The guided recipe from Multo™ by CookingPal® gives step-by-step instructions to chop, season, and cook ingredients in the same bowl to create this flavorful Mediterranean-style stew.
This ratatouille is full of fresh produce and aromatic flavors, creating a hearty dish that serves great with fish, meat, or crusty bread.
8.75 OZ / 250 G courgette
8.75 OZ / 250 G aubergine
7 OZ / 200 G red pepper
7 OZ / 200 G tomatoes
1.5 OZ / 40 G onion
1 EA garlic clove
3 SPRIGS parsley
3 SPRIGS basil
2 SPRIGS thyme
3.5 TBSP olive oil
1 TSP salt
1/4 TSP pepper
Clean and wash the courgette and aubergine and dice into cubes of 1.5 cm. Clean, wash and dice the pepper. Wash the tomatoes, remove their stalks and cut the flesh into quarters. Peel the onions and garlic.
Wash the herbs and shake them dry. Remove the leaves and chop them in the mixing bowl using the turbo button for 5 seconds. Decant the herbs into another container and rinse out the mixing bowl.
Add onion and garlic and chop using the turbo button for 5 seconds. Use the spatula to scrape the pieces down the inside of the mixing bowl.
Add 1/2 tbsp oil and remove the measuring cup, sauté for 2 minutes. Decant the onions and garlic.
Put the courgette, pepper and 1 tbsp oil into the mixing bowl and sauté for 5 minutes / 230°F|110°C. Then decant and reserve.
Add 1 tbsp oil, the aubergine and tomatoes in the mixing bowl and cook for 5 minutes / 230°F|110°C.
Then add to the cooked vegetables, the remaining oil, salt and pepper to the mixing bowl and cook for 15 minutes/ 212°F|100°C / speed 1/ Reserve. Season to taste with more salt and pepper.
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