Ratatouille Brinjals and zucchini cooked in tomato garlic sauce. This recipe is from FoodFood TV channel By Sanjeev Kapoor 31 Dec 2015 in Recipes Course New Update Main Ingredients Long brinjals, Tomato concasse Cuisine French Course Main Course Vegetarian Prep Time 11-15 minutes Cook time 16-20 minutes Serve 4 Taste Mild Level of Cooking Easy Others Veg Ingredients list for Ratatouille 2 medium Long brinjals 3 tablespoons Tomato concasse 1 medium Yellow zucchini 1 tablespoon Olive oil 2 medium Onions sliced 6 cloves Garlic crushed and chopped to taste Salt to taste White pepper powder 2 medium Green capsicums cut into thin strips 3 tablespoons Tomato puree 1 medium Green zucchini 1/4 teaspoon Dried mixed herbs a few Basil leaves hand torn Method Halve the eggplants and zucchinis lengthways. Cut them again into thick slices. Place the eggplant in a colander and sprinkle with salt. Heat the olive oil in a non-stick pan; add the onions and garlic and sauté over low heat until translucent. Add the eggplant, zucchini, salt and pepper powder and stir. Cover and cook over medium heat for three to four minutes. Add capsicums and simmer for about five minutes. Add the tomato purée, tomato concassé, dried mixed herbs and basil leaves and mix well. Stir once or twice, cover and cook over medium heat for about ten minutes, stirring frequently. Serve hot. #Basil leaves #Dried mixed herbs #Garlic #Green zucchini #Long brinjals #Olive oil #Onions #Salt #Tomato concasse #Tomato puree #White pepper powder #Yellow zucchini Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article