Ratatouille is nice, basic dish. Easy to do and you can add any kind of vegetables you want to it. This time I added some chickpeas, although I don’t feel they are the most common ingredient in ratatouille. That’s why I left them out of the recipe.

This recipe I have stolen from Jasse, modified it a bit to my own purposes and totally dishonored his privacy, licences and whatnot. So, when you burn your food, spoil your favorite frying pan and end up in hospital because of food poisoning, blame him, not me! :p

Truth is, it was very nice, simple recipe for ratatouille. Thanks Jasse!

  • onion, chopped (original says two shallots)
  • 1 clove of garlic, minced
  • red paprika, sliced (/cubed)
  • some chilies, chopped to small
  • small aubergine (or ⅔ of big on), sliced
  • small egg plant, sliced
  • 1 tbsp pureed tomato
  • 1 can of whole tomatoes
  • basil
  • balsamic vinegar
  • oil for frying
  • olive oil
  • salt, pepper and pinch of sugar
  • (also some white wine, which I skipped here)
  1. Heat oil in frying pan. Sauté onions and chilies for couple of minutes.
  2. Add garlic, give it a couple more minutes.
  3. Add pureed tomatoes, couple of more minutes.
  4. Add paprika, aubergine and egg plant
  5. (If you are using white wine, add it here)
  6. Add tomatoes, salt and pepper.
  7. Let it cook for 10 minutes.
  8. Add balsamico, sugar, olive oil and basil. Give 5 more minutes.
  9. Serve with rice



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