Recipe Ratatouille

[oldjanie]

Picture (minus courgette because I couldn’t get any)
This is an adapted ( and very lazy) low FODMAP version, hence the hing to replace the onion. I find roasting the vegetables and tomato sauce separately intensifies the flavour. If using lemon, just cut one in half an put it in the roasting dish with the tomatoes.

Ingredients:

Two red bell peppers
One courgette
One aubergine
2 tins (800 gms) tomatoes
2/3 bay leaves
1½ tsps hing (asafoetida)
1 tbsp balsamic vinegar
Half a lemon
Sprig of thyme
Salt & pepper to taste

Method:
Half and deseed peppers, top and half aubergine and courgette
Roast (200 degrees c) until peppers char a little
Set aside. Peel skin off peppers once cooled.
Cut into 1 cm or inch pieces depending on how chunky you like
Roast two tins tomatoes with the bay leaves, hing, balsamic vinegar, juice of the lemon, sprig of thyme, salt, black pepper for up to 1 hour or until jammy ( you will know: little water, it separates into sweet balls, if that’s makes sense)
Mix veg and tomatoes together

Spoon into freezer bags. Cook from frozen or defrost

 

[Morning Glory]

Most interesting to substitute the onion with hing. I like the idea.

 

[SatNavSaysStraightOn]

1½ tsps hing (asafoetida)

Is your asafoetida cut with fenugreek? I just ask because that seems a lot of asafoetida if it isn't. I have the pure resin.

 

[oldjanie]

Acacia Gum, Rice Flour, Asafoetida, Turmeric Powder. I think this mix up is called hing. I have never tried the pure resin. I looked and it was just too expensive considering the cheap stuff does the job.

 

[badjak]

Ratatouille always reminds me of a movie by the same name

 

[oldjanie]

Most interesting to substitute the onion with hing. I like the idea.

I use it for anything that calls for onion or garlic granules. In most cases it works like the real thing, flavour wise. For onion texture I’ve found a good sub is white cabbage for a similar texture to brown onions and radishes for pearl onions

 

[SatNavSaysStraightOn]

Acacia Gum, Rice Flour, Asafoetida, Turmeric Powder. I think this mix up is called hing. I have never tried the pure resin. I looked and it was just too expensive considering the cheap stuff does the job.

I bought it direct from India so it wasn't expensive at all. In fact cheaper than I can buy the fenugreek cut stuff over here.