Ratatouille Jérôme
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 bell pepper (s), red, yellow, orange
- 1 large zucchini
- 1 large eggplant (s)
- 10 cloves garlic
- 3 shallot (s)
- 8 large tomato (s)
- 1 sprig rosemary
- 3 tablespoon oregano, dried
- 12 basil leaves, fresh
- 1 packet tomato (s), happened
- some port wine
- some olive oil, good
- Salt and pepper, more colorful
- 4 chilli pepper (s), possibly
Print Recipe
Pin Recipe Instructions
- Peel the shallots and 3 cloves of garlic and cut into very fine cubes. Crush some colored pepper in a mortar. Score the tomatoes at the end of the stem and pour boiling water over them. Let soak in the water for about 5 minutes, then chill in cold water and peel the skin. Then cut into small cubes. The cores can be processed with. However, if you don`t like them, cut the tomatoes in half and remove the seeds with a spoon before chopping the tomatoes. Heat some good olive oil in a large saucepan and sauté the shallots and garlic over medium heat for about 5 minutes and season with salt and pepper. Then deglaze with one or two good shots of port wine and simmer for another 5 minutes with the lid open. Add the tomato cubes and the packet of pureed tomatoes and slowly bring to the boil. Loosen the needles from the rosemary branch and cut them into small pieces with kitchen scissors. Sprinkle with 5 - 6 basil leaves and oregano in the tomato stock. Let the brew simmer over a low heat for about 10 minutes. In the meantime, wash and core the peppers, remove the whites from the fruit and chop them into bite-sized pieces. Then add the peppers to the tomato stock. Let cook for another 10 minutes. Wash the aubergine, remove the stalk and cut into medium-sized cubes. Then add to the peppers in the tomato stock and cook for another 10 minutes. Wash the zucchini, cut off the ends and also dice. The zucchini cubes must not be too small, otherwise they will overcook. Add the zucchini to the ratatouille and simmer for another 5 - 10 minutes. If necessary, season again with salt and pepper. Then switch off the stove and let the dish steep for about 10 minutes. Meanwhile, halve the remaining garlic cloves and cut into very thin slices. Then heat some good olive oil again in a non-stick pan and let the garlic slices take lightly over medium heat. Season with a little salt. At the very end, add the remaining basil leaves to the pan and immediately remove the pan from the heat. If you like chili peppers, cut 3 - 4 pieces into rings beforehand and put them in the pan 2 - 3 minutes before the garlic. When serving the ratatouille, place one or two teaspoons of the (chilli) basil garlic on top and enjoy. We prefer to have pasta with it, my friends swear by potatoes as a side dish. But rice is also delicious, of course. I recommend a good rosé or Weißherbst with it. Tip: Of course, you can also add smoked and streaky bacon from the start, which gives the dish a very fine note.
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