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.
How to make ratatouille with Multo™ by CookingPal®?
1. Chop ingredients using turbo button.
Add the leafy herbs to the bowl and use the TURBO speed option on your Multo™ to evenly chop the items in just 5 seconds!
2. Sauté onion and garlic.
Multo™ allows you to chop and cook items in the same bowl thanks to its sharp food-processing blade and included heating elements. Add the onion and garlic into the bowl where you can both dice and sauté these ingredients.
3. Sauté vegetables.
Once the starting ingredients have begun to cook, add the other vegetables and sauté until done. Thanks to Multo™’s large capacity, it can easily hold and evenly cook all of the ratatouille ingredients.
4. Enjoy!
Serve as a side dish or with bread as a yummy stew.
Cooking tips and tricks
This recipe calls for fresh herbs, but dried herbs can be used if needed. Add ½ tsp of the dried herbs per sprig of fresh herbs to achieve the same flavor.
Courgettes can be found as either green (zucchini) or yellow (summer squash). Both varieties can be used in this recipe as they have similar flavors and textures.
What are the variations of ratatouille?
This recipe can be used to make a delicious sandwich. Spread goat cheese (or other cheese of choice) on a sandwich roll or crusty bread, add ratatouille, top with a piece of lettuce, and indulge in your cheesy, veggie-filled lunch!
Use this ratatouille recipe as a sauce over cooked pasta for a quick, easy, filling dinner.
The final verdict on the ratatouille - how does it taste?
Tomatoes, fresh vegetables, and herbs come together to make this warm, vegetarian French stew. It’s:
Hearty
Nutrient-rich
Healthy
Fibrous
& Well-seasoned!
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This ratatouille is full of fresh produce and aromatic flavors, creating a hearty dish that serves great with fish, meat, or crusty bread.
Ingredients
9 OZ / 250 G courgette
9 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
Directions
Clean and wash the zucchini and eggplant. Dice into cubes of 1.5 cm (0.5 inch). 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 in the mixing bowl and chop with 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. Remove the onions and garlic from the mixing bowl.
Put the zucchini, pepper and oil in the mixing bowl. Remove the measuring cup and sauté for 5 minutes / 230°F|110°C. Transfer to another bowl and set aside.
Add another tablespoon oil, the eggplant and tomatoes in mixing bowl. Remove the measuring cup and cook for 5 minutes / 230°F|110°C.
Add the eggplant, tomatoes, zucchini, pepper, onions, garlic, herbs, oil, salt and pepper to mixing bowl and cook for 15 minutes / 212°F|100°C / speed 1 / stir. Season to taste with more salt and pepper.
Enjoy!
Recipe Note
TIPS:
This dish goes well with fried fish or rice.
If your ratatouille got too much liquid, salt your eggplant and zucchini for one hour to draw moisture out, then rinse well.
