Thermomix® Ratatouille

This delicious ratatouille recipe from the Thermomix® is the best way to capture late summer in a jar and preserve it into the fall and winter. Properly made (prepared hygenically and using fresh ingredients) and stored in a cool, dry place, the contents in the preserving jars will have a shelf life of up to a year.

This Thermomix® Ratatouille is great as a base for quick pasta sauces, casseroles and as a spread on bread.

Thermomix® Ratatouille

Daniela

We love this ratatouille! It can be made in TM31®, TM5® and TM6®.

5 from 1 vote

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Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Appetizer, Bread Spread, Dip, Food Prep, Thermomix® Recipies

Cuisine French

Servings 4 Portions

Calories 168 kcal

Ingredients

  

1x2x3x

• 1 eggplant large
• 2 tsp salt
• 150 grams red onions
• 3 garlic cloves
• 30 grams olive oil
• 350 grams tomatoes
• 300 grams red bell pepper
• 3 sprigs rosemary
• 1/2 sprig thyme
• 1/2 tsp chili powder mild
• 10 grams balsamic vinegar
• 2 pinch pepper
• 1 tsp sugar
• 250 grams zucchini

Instructions

 

• Wash eggplant, remove stalk, cut in half lengthwise and cut into slices about 0.5 cm thick. Place eggplant slices in cooking basket in a bowl and sprinkle evenly with 1 tsp. salt.
  
• Peel and halve the onions and add to the mixing bowl. Peel the garlic, add to the mixing bowl, mince for 4 sec./speed 5 and push down with the spatula.
  
• Add olive oil and sauté for 4 min./VAROMA (TM5 120°)/LEFTROTATION/SANFTREHRSTUFE.
• Meanwhile, wash tomatoes and peppers and cut into pieces about 3 cm.
• Pluck rosemary and thyme into the mixing bowl. Add tomato pieces, bell pepper pieces, 1 tsp. salt, chili powder, vinegar, pepper and sugar and cook for 15 min./100°/LEFTROTATION/SANFTREHRSTUFE.
• Meanwhile, wash and dice zucchini. Rinse eggplant in cooking basket with cold water and dice. Then add to the mixing bowl and cook for 20 min. /100°/LEFTROTATION/SANFTRÜHRSTUFE.
• Provide sterilized jars and lids and immediately pour in the ratatouille to 2 cm below the rim. Close the lid and put the jar on the lid for 5 minutes.

Notes

Tip:

• When opening the jar, it is important that you hear the ‘pop’ sound!
• The serving amount for this recipe is enough for about four 250 ml canning jars.

Nutrition facts

Serving: 1PortionCalories: 168kcalCarbohydrates: 22gProtein: 4gFat: 8gSaturated Fat: 1gSodium: 213mgSugar: 13gVitamin A: 3289IUVitamin C: 125mgCalcium: 53mgIron: 1mg

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