ผัดเปรี้ยวหวานฝรั่งเศส la ratatouille recipe by Tik

eggplant

🥗Healthier: zucchini

💰Cheaper: mushrooms

Zucchini is lower in calories and mushrooms are often more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and canola oil is generally less expensive.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated cheese blend

Nutritional yeast is dairy-free and adds a cheesy flavor.

fresh basil

🥗Healthier: dried basil

💰Cheaper: basil paste

Dried basil has a longer shelf life and is often cheaper.

Welcome viewers to the kitchen and introduce the dish as a French sweet and sour stir-fry.

Mention that the recipe is adapted and ingredients may vary based on availability.

Prepare the vegetables: cut eggplant, zucchini, and bell peppers into cubes.

Heat coconut oil in a skillet over low heat.

Sauté chopped onion and minced garlic until fragrant.

Add zucchini and bell peppers to the skillet and sauté until softened.

Once the zucchini and bell peppers are softened, add the diced eggplant that has been soaked in salt water to prevent browning.

Stir in diced tomatoes and mix well.

Add tomato paste, starting with 2 tablespoons, and adjust according to taste.

Add bay leaf, paprika, salt, and black pepper; stir to combine.

If the mixture seems dry, add a little water to adjust the consistency.

Transfer the vegetable mixture to a glass baking dish.

Preheat the oven to 220°C (428°F) for about 10 minutes before baking.

Bake the dish in the oven for approximately 20 minutes.

After baking, check the texture and adjust the baking time if a softer texture is desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens