AuthorLe-ThermiqueCategorySide DishesDifficultyBeginnerINGREDIENTS :
1 medium onion peeled and quartered
2 cloves garlic peeled
20 g olive oil
200 g zucchini, cut slice into 1cm
300 g eggplant, cut into pieces
300 g ripe tomatoes, cut into half
100 g red capsicum, cut into pieces
2 sprigs of thyme
1 tsp Salt and Pepper
¼ dried oregano
¼ dried thyme
Handful of basil
Handful of flat leaf parsley
COOKING METHODS :
1
- Place in the onion and garlic and press TURBO .
Settings: Timer: 3 Seconds
2
- Scrape down sides of mixing jar.
3
- Add in the olive oil, start saute.
Settings: Timer: 3 Minutes / Speed: 1 / Temperature: 120°C
4
- Add in all the vegetables and seasoning and start steam.
- Select preset mode R- “STEAM “ Auto Settings Timer : 20-30 Minutes / Temperature: 120°C
5
- Tilt the measuring cup and place the simmering basket reversed on top of the lid cover.
* for hot steam to escape and thicken the sauce.
6
- Put ratatouille into a serving dish, add the basil & parsley and Stir through gently.
Tips:
- Ratatouille is a healthy classic end-of-summer French stew vegetable that's fun to say (rat-tuh-TOO-ee)
Nutrition Facts
0 servings
Serving size
Ingredients
INGREDIENTS :
1 medium onion peeled and quartered
2 cloves garlic peeled
20 g olive oil
200 g zucchini, cut slice into 1cm
300 g eggplant, cut into pieces
300 g ripe tomatoes, cut into half
100 g red capsicum, cut into pieces
2 sprigs of thyme
1 tsp Salt and Pepper
¼ dried oregano
¼ dried thyme
Handful of basil
Handful of flat leaf parsley