Ratatouille with Garlic Purée

Name: Ratatouille with Garlic Purée
Prep time: 40 min
Cook time: 45 min
Total time: 1 h 25 min
Yield: 4 serving(s)
Ingredients: 6 to 8 peeled garlic cloves (depending on their size); 2 tbsp (30 ml) olive oil; 1/2 cup (125 ml) olive oil; 1 large onion, chopped; 2 zucchini, diced; 2 bell peppers (1 red, 1 yellow), seeded and diced; 1 large eggplant, unpeeled and diced; Thyme leaves, to taste

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Preparation 40 min
Cooking 45 min
Servings 4

On the lookout for a classic French recipe? Look no further than this Provencal ratatouille.

Featured in RICARDO Magazine FALL 2018 (p. 113)

Végétarien
Végétalien
Sans noix
Sans lactose
Sans gluten
Sans produits laitiers
Sans oeufs

Ingredients

Garlic Purée
- 6 to 8 peeled garlic cloves (depending on their size)
- 2 tbsp (30 ml) olive oil
Ratatouille
- 1/2 cup (125 ml) olive oil
- 1 large onion, chopped
- 2 zucchini, diced
- 2 bell peppers (1 red, 1 yellow), seeded and diced
- 1 large eggplant, unpeeled and diced
- Thyme leaves, to taste

Preparation

Garlic Purée
- Place the garlic cloves in a small pot, cover with water and add salt to taste. Bring to a boil and let simmer for 10 minutes or until the garlic is tender. Reserve 2 tbsp (30 ml) of the cooking liquid, then drain. Using a blender, purée the garlic with the reserved cooking liquid. Add the olive oil. Season with salt and set aside.
Ratatouille
- In a large non-stick skillet over medium-high heat, cook the vegetables one at a time, using 2 tbsp (30 ml) of the oil for each vegetable and stirring frequently, until they are tender and golden, about 5 to 10 minutes depending on the vegetable. Transfer the cooked vegetables to a serving platter as they are done.
- Using a spatula, add the garlic purée to the vegetables, then sprinkle with the thyme. Season with salt and pepper to taste.

Ratatouille with Garlic Purée

Categories

Ingredients

Garlic Purée

Ratatouille

Preparation

Garlic Purée

Ratatouille

Personal Note