Ratatouille in a slow cooker

Ratatouille in a slow cooker

The content of the article:

Ratatouille is a dish that is understood all over the world. In France, this dish was eaten only by the poorer sections of society, but over time, even the rich enjoyed it. Now this dish is enjoyed by almost all countries; it is prepared at home and in restaurants. The traditional recipe requires cooking in the oven, but there are recipes that allow you to cook your favorite dish in a slow cooker.

The popularity of French Ratatouille is justified by the ease of production and the low cost of the necessary goods, especially during the season. In general, its production requires the same ingredients as the familiar vegetable stew.

Ratatouille is a dish originating from Provencal culture, which includes bell peppers, eggplants and zucchini. Almost everyone finds similarities with lecho, which is usually prepared in Hungarian culture.

The traditional Ratatouille recipe arose several centuries ago in poor peasant families in France since the 18th century. The dish was considered cheap, since it did not contain meat products, and vegetables were constantly grown on their own farm. Farmers began to invent a huge number of recipes for vegetable dishes, which are still popular among almost all civilizations and cultures.

The usual and easy-to-make ratatouille is useful due to its vegetable composition, which contains a huge amount of vitamins (a low-molecular organic compound of relatively simple structure, necessary for all living things) and minerals. It is believed that constant consumption of this dish helps to increase the body’s protective functions and significantly strengthens the immune system.

Ratatouille is known all over the world, but making it at home has always remained a mystery to almost everyone. Manufacturing consists of almost all light actions. The traditional recipe involves cooking vegetables (eggplant, tomato, zucchini, onion, bell pepper and garlic) in vegetable oil and with Mediterranean herbs, which make the dish even more flavorful.

A fascinating fact is that Ratatouille is even mentioned in almost all the parables of France. But most often in stories this dish was prepared by witches and evil witches along with frogs. What this is connected to, one can only guess.

Individual manufacturing in a multicooker

In the traditional version, the vegetables seen are consumed as an independent dish, but it is often consumed as a side dish for meat and fish products. The frisky and simple making of Ratatouille is what attracts housewives to the multicooker. By following all the rules, ratatouille in a slow cooker comes out unsurpassed the first time.

For Ratatouille to come out, the following should be taken into account:

• ingredients are designed for a 3 liter multicooker bowl;
• for production, it is best to select fleshy tomatoes, slightly larger than average in size, especially important so that the diameter of all ingredients is approximately similar;
• at the first step of production, it is best to prepare all the ingredients, wash them, remove the stems and seeds (from sweet peppers), there is no need to peel eggplants or zucchini;
• Vegetables must be cut into circles no wider than 4 mm;
• It is better to cut the eggplant first; they need to be salted, mixed well and left in water for a while to remove unnecessary bitterness;
• Zucchini is prepared in the same way as eggplants;
• tomatoes are cut into edges and are not salted so that all the juice does not drain;
• in the process of making the sauce, it will be necessary to peel the tomatoes so that the mixture is as homogeneous as possible; to do this, boil water beforehand, which can be used to scald the tomatoes (this will make it easier to remove the skin), if desired, the skin can be thrown in;
• You also need to try to very clear the pepper from the film; to do this, you can fry it in advance in the baking mode for at least 10 minutes;
• cutting vegetables for the sauce must be done quickly so that the juice does not have time to drain; the tomatoes must be juicy so that the sauce is not very thick; if there is not a lot of juice, you can add a few tablespoons of boiled water during the stewing process;
• the traditional recipe does not include the use of ground pepper, but if desired, it can be added to the sauce for spiciness;
• the sauce left in the bowl must be perfectly leveled, making a uniform pad for the vegetables, vegetables are laid out on top, which alternate among themselves in a random order, it is important to lay out the components very tightly to each other so that a compacted mass comes out;
• You can add a spoonful of vegetable oil to the second part of the sauce, mix everything well and only later spread it on the vegetables;
• If desired, 5-7 minutes before the end of cooking, you can throw a few cloves of garlic into the dish for more aroma.

Traditional ratatouille in a slow cooker

To prepare regular ratatouille in a slow cooker, the following ingredients are needed.

Ingredients:

• 1-2 young zucchini;
• 4-6 pcs. tomato;
• 2-3 eggplants;
• 2-3 salad peppers;
• onion;
• several cloves of garlic;
• vegetable oil – 2 tbsp;
• greens (parsley, basil);
• salt, spices.

Step by step recipe:

1. First you need to cook the vegetables, wash and peel as needed.
2. Oil is poured into the bottom of the bowl. Now you need to cut the pepper into small pieces. Next, chop the onion and garlic and add it to the pepper.
3. Cut one tomato into small cubes, put everything in a multicooker bowl and turn it on for baking (approximately 20 minutes). Cook vegetables until signal.
4. While the vegetables are cooking, you can cook the remaining vegetables. The remaining zucchini, eggplant and tomato are cut into medium circles. After the multicooker beeps, open the lid and let the vegetables cool slightly.
5. Next, the cooked vegetables are chopped using an immersion blender directly in the multicooker. It is necessary to grind the stewed vegetables to a monotonous sauce mass. Mix everything well, add salt and separate half the mixture.
6. Place vegetables on top of the remaining sauce in a circle, alternating eggplant, tomato and zucchini. At the end of the display, the vegetables are poured into the second part of the consistency, sprinkled with herbs and spices.
7. Cook the dish in baking mode for 40 minutes before the signal.

The finished delicacy comes out very fragrant and bright. It can be consumed immediately after production or cooled, the taste remains equally unsurpassed.

Traditional ratatouille in a slow cooker

Vegetable stew in French! A tasty, nutritious and healthy dish! Ratatouille is a favorite dish in our family. It's easy and quick to prepare. A real find for vegetable eaters and other vegetable lovers =) And the multicooker simplifies the cooking process even more.

1. Main
2. Recipe groups
3. Traditional ratatouille in a slow cooker

Ingredients and how to cook

ingredients for 3 servings or - the number of products for servings suitable for you will be calculated automatically!'>

Total:

Production time: 1 hour 40 minutes

manufacturing method

Let's start making traditional ratatouille by preparing the vegetables: wash them well and pat them dry with a towel.

Cut the eggplant into thin circles - approximately 3 mm wide. Sprinkle the chopped eggplant with salt, mix well and leave for 20 minutes. After this time, wash the eggplant pieces and wipe dry.

At this time, let's deal with other vegetables. Cut peppers and onions into small pieces. Remove the skin from 2 tomatoes, having previously immersed them in hot water for a few minutes, and finely chop them.

Preheat the multicooker, add the onion to the hot olive oil and fry it for 2 minutes. Then add the chopped pepper, fry for a few minutes and put the chopped tomatoes in the slow cooker. Simmer for 15 minutes in the “Fry” mode.

At this time, we clean the zucchini and cut it into the same thin circles as the eggplant. Also chop the remaining tomatoes.

Add tomato paste to the contents of the multicooker and mix well. Place 0.5 tsp in the multicooker. salt, sugar, a mixture of herbs, for example, Provençal. Place half of the sauce in a separate container.

Place the vegetables in a circle on the remaining sauce, alternating the circles as follows: zucchini + eggplant + tomato. Sprinkle olive oil on top, add 1/2 of the reserved sauce, lightly salt (0.5 tsp). Set it to “Stew” mode for an hour.

Carefully place the finished ratatouille on plates, season with the reserved sauce, sprinkle with fresh herbs and serve.

Ratatouille in a slow cooker

Ratatouille was once the food of the French poor, later spreading throughout the world. The composition of the goods and the preparation of ratatouille are very ordinary - summer vegetables are coarsely chopped and stewed in a juicy sauce. Ratatouille is somewhat similar to our vegetable stew. After ratatouille gained popularity outside of France, its recipe changed and acquired a huge number of variations: vegetables are stewed together or in layers, baked, boiled. And naturally, ratatouille is unthinkable without Provencal herbs - basil, marjoram, rosemary. We are now preparing ratatouille in a slow cooker according to the recipe that our reader Olga sent us.

Ingredients:

• eggplant - 1 piece
• bell pepper - 3 - 4 pcs
• small zucchini - 1 piece
• onions - 1 pc.
• tomatoes - 3 - 4 pcs
• sunflower or olive oil
• salt and pepper to taste
• parsley, dill, basil
• garlic

Ratatouille in a slow cooker:

Prepare the sauce:

Bake the peppers in the oven for about 30 minutes (I baked the peppers in a slow cooker, because there is no oven, 20 minutes on one side, 20 minutes on the other, in oil, not peeled). Then peel the pepper and cut it into cubes.

In a multicooker in the “baking” mode, fry finely chopped onion. Add pepper, fry for a couple more minutes.

Cut the tomatoes into cubes (if desired, they can be doused with boiling water and peeled). Add tomatoes, salt and fry until the sauce begins to thicken. Then pour the sauce into another container and use a blender to create a homogeneous sauce.

Cut the zucchini, eggplants and tomatoes into thin slices. To remove bitterness, eggplants must be salted and left for 30 minutes, then washed under cool water and squeezed.

Place some of the sauce into the bowl in an even layer and smooth it out with a spatula. Next, alternating layers, lay out zucchini, eggplant and tomatoes.

Top with the remaining sauce and chopped fresh herbs.

In order to perfectly and carefully remove the ratatouille from the multicooker, I made a ring of foil (I simply twisted the foil into 4 layers and secured the edge with a thread) of the smallest diameter. I placed all the vegetables in this ring, according to the recipe.

When I pulled out the finished dish, I simply turned it all over onto the steamer basket.

You can skip this moment and cook ratatouille directly in the multicooker bowl itself.

Cook ratatouille in a slow cooker in the “baking” mode for 40-50 minutes.

We thank Olga Archibasova for the recipe with photos!

Multicooker Redmond rmc-m4524. Power 700 W.

Ratatouille in a slow cooker

Ratatouille is one of the most recognizable dishes of French national cuisine. This dish originated as food for the French poor, but it turned out to be so successful that it soon captured a huge number of fans around the world, including among representatives of high society. Well, these days, thanks to modern kitchen appliances, you can quickly and easily prepare ratatouille in a slow cooker .

This dish requires the most ordinary and ordinary goods, which can always be purchased for mere pennies in any French village, or simply picked from your garden. In general, in our Russian hypermarkets during the season they are not so expensive, so preparing ratatouille is not a problem for any housewife.

In fact, this dish is very close to our usual vegetable stew, but there are certain aspects in its preparation. But no difficulties! Try it and see for yourself.

Ratatouille prepared in a slow cooker can be eaten as an independent, lean and vegetarian second course, or can be used as a side dish for meat and fish. In both cases, I’m sure you won’t be disappointed!

Ratatouille recipe in a slow cooker

Ingredients for making ratatouille:

1. One medium zucchini with young skin
2. Four tomatoes
3. Two eggplants
4. Two or three bell peppers
5. One onion
6. Two cloves of garlic
7. Salt, parsley or basil
8. Sunflower oil - two tablespoons

How to cook ratatouille in a slow cooker:

We wash the bell pepper under the tap and remove the seeds. Let's cut it into small pieces.

Pour sunflower oil into the multicooker bowl. Add chopped bell peppers.

Peel the onions and garlic, chop both finely and add to the pepper.

You can peel a tomato by placing it in boiling water for a couple of minutes and then in cool water. After this, the tomato skin comes off very easily. I didn't bother and cooked with the skin.

Cut one large tomato into cubes.

Add the chopped tomato to the bowl with the vegetables. Turn on the baking mode for 20 minutes and cook until the signal.

In the meantime, wash and cut the remaining vegetables. Cut the eggplants or blue ones for ratatouille into slices.

We also wash the zucchini and cut it into slices.

Cut the remaining tomatoes into thin slices.

When the signal beeps, the vegetables are cooked. Open the lid.

Grind the stewed vegetables with an immersion blender directly in the multicooker bowl. Add salt and mix well. Place half of the homogeneous consistency on a plate, and leave the other half in the slow cooker.

Place slices of vegetables on the vegetable sauce in a circle, alternating them.

Place the other half of the vegetable mixture on top of the vegetables. And sprinkle chopped herbs on top.

Cook ratatouille in a slow cooker in baking mode for 40 minutes.

So, ratatouille in a slow cooker is ready! You can enjoy a tasty vegetable dish. Bon appetit!