Hi friends! We are still sharing our favorite sailing recipes with you. Today, we bring you our favorite French ratatouille recipe. This ratatouille is so good, this article will have you drooling.
We are all about simplicity around here : making a large meal and transforming leftovers into one or two other great meals. We try not to waste food and love the challenge of using the same ingredients several times. This is especially useful when cooking on a sailboat. If you will be setting sail soon, or if you just want to learn how to extend one great meal into two or three, stick around to learn how we use our homemade ratatouille to make three great meals.
Ratatouille is healthy and delicious. It may sound complicated to make but it is actually quite simple. The best part is that once you’ve made a batch, you can use it in several yummy meals.
We will be sharing the basic recipe with you today and over the next few days, we will add two more awesome recipes that use ratatouille as a base.
Ratatouille is a French family classic filled with stewed eggplant, zucchini and tomatoes, herbes de provence spices and just the right amount of spicy Espelette red pepper. (We love everything hot and spicy so we tend to go pretty heavy on the hot pepper but please adapt to your liking!)
On top of being delicious, eggplant is one of the best superfoods out there! Check out 27 Science-Based Health Benefits of Eggplants from our friends at Well-Being Secrets to learn more about the health virtues of this tasty fruit.
This is a perfect sailing recipe because you create one large batch that can be reused to create other fantastic meals, it is full of nutrients and helps to calm the stomach in the case of any motion sickness. It is also rather easy to digest and won’t cause you to feel overly stuffed – never a great feeling when you’re sailing.
If you are not sailing, but planning to make this hearty dish at home, it is perfect on its own or served as a side dish to fish, poultry or meat.
We love classic French cooking in our home. We typically revisit these traditional recipes that have been passed down from generation to generation, to make them slightly healthier (we use organic ingredients and we replace white flour with wholewheat flour when applicable).
To make the best ratatouille you have ever had, we recommend using fresh, organic vegetables and a good, organic olive oil. The quality of your vegetables and olive oil will make all the difference in how your ratatouille tastes.
We’ll be back with two more recipes you can make with this ratatouille base over the next few days.
Make this yummy dish and let us know how it turns out. Once you do, please rate the recipe below. We have a rating system which makes it possible for you to give this recipe a one to five star rating. Most importantly, enjoy !
(Thank you so much to our lovely hosts at Saucy Saturdays for letting us share this recipe with them!)
- 2 onions (finely chopped)
- 1 red pepper (finely sliced)
- 1 green pepper (finely sliced)
- 1 eggplant (finely sliced)
- 1 zucchini (finely sliced)
- 500g of tomato coulis
- 4oz of white wine
- Thyme and bay leaves
- ½ tsp of powdered dried chili peppers
- Salt/black pepper
- Olive oil
- Heat olive oil in a casserole or in a large cooking pot (10 liters) on high heat.
- Add the onions and salt and cook for 2 minutes.
- Add the red and green peppers, cover and turn the heat to medium heat.
- When the red peppers become soft, add the eggplant and cook for 2 minutes.
- Add the zucchini and cook for another 2 minutes.
- Add the thyme, black pepper, bay leaves, chili peppers and the wine. Stir and cover for 5 minutes.
- All ingredients must be soft and the wine will be absorbed.
- Pour the tomato coulis, turn the heat to low heat and cook for 20 minutes.
- Serve with rice and a poached egg.
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