Ratatouille Eggplants cooked with zucchini and coloured capsicums. This recipe has featured on the show Khanakhazana. By Sanjeev Kapoor 04 May 2016 in Recipes Course New Update Main Ingredients Eggplants, Zucchini Cuisine French Course Main Course Vegetarian Prep Time 11-15 minutes Cook time 26-30 minutes Serve 4 Taste Tangy Level of Cooking Moderate Others Veg Advertisment Ingredients list for Ratatouille 3 medium Eggplants long variety 1 1/2 cups Zucchini 1 medium Green capsicum 1 inch pieces 1 medium Red capsicum 1 inch pieces 1 medium Yellow capsicum 1 inch pieces 3 tablespoons Olive oil 2 medium Onions cut into rings to taste Salt 2 medium Zucchini 2-3 sprigs Fresh thyme 5-6 Basil leaves green leaves 5-6 Basil leaves purple leaves to taste White pepper powder 4 cloves Garlic chopped Method Advertisment Preheat oven to 160°C. Heat one and a half tablespoons of olive oil in a pan. Add onions and sauté. Slice one eggplant into thin vertical slices. Quarter the other two eggplants and further cut into half inch thick slices horizontally. Add the smaller slices to the onions and toss. Add salt and cook. Sprinkle a little salt on the vertical slices of eggplant and brush a little olive oil on them. Roast these slices on both sides over a grill till lightly browned. Halve the zucchini and further slice into half inch thick slices horizontally. Add it to the eggplants and toss. Add tomato concasse and one cup of water, fresh thyme, hand torn green and purple basil leaves and cook. Adjust salt, add white pepper powder and mix. Nutrition Info Calories 755 Carbohydrates 68.3 Protein 13.5 Fat 47.5 Other Fiber Fiber- 38.2gm #Basil leaves #Garlic #Green capsicum #Onions #Red capsicum #Salt #Yellow capsicum #Zucchini Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Read the Next Article