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French Ratatouille Bowl with Buckwheat and Burrata

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This French ratatouille bowl with buckwheat and burrata cheese makes a wholesome and satisfying meal.
  • Author: Delphine Fortin
  • Prep Time: 30 mins
  • Cook Time: 30 mins
  • Total Time: 1 hour
  • Yield: 6 servings 1x
  • Category: Savory
  • Cuisine: French
  • Diet: Vegetarian

This French ratatouille bowl with buckwheat and burrata cheese makes a wholesome and satisfying meal. Naturally gluten-free, it is packed with fiber and nutrients from all groups.

Ingredients

Scale

For the French ratatouille:

  • 1 large eggplant, cubed
  • Extra virgin olive oil
  • 2 zucchini, cubed
  • 3 bell peppers (one red, one green, one yellow), diced
  • 1 yellow onion, finely chopped
  • 5 garlic cloves
  • 5 large vine-ripened tomatoes, diced and with their juices
  • 1 Tablespoon tomato paste
  • 4 thyme sprigs
  • Salt and freshly ground black pepper

Other ingredients:

  • 2 cups (340g) buckwheat, rinsed and drained
  • 3,5 cups (85 cl) water
  • A pinch of salt
  • 1 to 2 fresh burrata balls, burst

Instructions

For the French ratatouille:

  1. Heat about 3 Tablespoons of olive oil in a large nonstick pan over medium heat. For best results, cook eggplants, zucchini and bell peppers separately until soft and starting to brown, stirring frequently. Add a little bit more oil as you go if vegetables tend to stick to the bottom of the pan. This process takes about 10 minutes for each type of vegetables. Transfer all vegetables together to a large mixing bowl and set aside.
  2. Add another Tablespoon of oil to the pan, then add the onion and tomato paste. Cook, stirring frequently, for about 5 minutes. Add the garlic and continue cooking for about 3 minutes more. Do not brown. Add the tomatoes and their juices, thyme sprigs, and cook, stirring occasionally, until the tomatoes are broken down into a sauce, 8 to 10 minutes.
  3. Add the cooked eggplant, zucchini and bell peppers to the pan; bring to a gentle boil, then reduce the heat to low, and simmer, uncovered, for about 10 minutes. Taste and adjust seasoning, if necessary. Cover, and continue to cook for about 30 minutes or more, stirring from time to time to prevent vegetables stick to the pan.

For the buckwheat:

  1. Bring 3 cups water with a pinch of salt to a boil in a pot or saucepan, with lid on. Add 2 cups of buckwheat, stir, and bring to boil again. Cover, and cook for 5 more minutes on medium heat.
  2. After 5 minutes, remove from the heat and let sit for about 20 minutes, still with lid on. And voilà, a perfect al dente grain!
  3. Divide buckwheat in each serving bowl, then add ratatouille and some fresh burrata. Sprinkle additional freshly ground black pepper, drizzle with olive oil, and enjoy!