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Walk The Walk With INFINITREE – Ratatouille

Walk The Walk With INFINITREE – Ratatouille
(A Healthy French Dish To Share With Family & Friends)
By Alia Michele Elkine

Hello everybody! I have been speaking a lot about health and wellness but food is the very first thing that sustains us so what we put in our mouth is ultimately what will keep us healthy.

Knowing how Malaysian love to eat, it would be a sin not to share with you people one of my favorite French recipes – the famous Ratatouille. And no, I am not talking about the cartoon but a whole food dish that will nourish and satisfy you.

You can eat it with rice, add chicken or fish (even chili) or like me, with a good homemade bread and you’re in heaven.


2 large aubergines
3 medium courgettes
2 medium onions
2 red or green peppers
4 large tomatoes or 14oz (400g) tin Italian tomatoes – well drained
2 cloves garlic, crushed
4 tablespoons olive oil
1 level tablespoon roughly torn fresh basil
salt and freshly milled black pepper


Step 1:
Begin by wiping the aubergines and cutting them into 1 inch (2.5 cm) slices, then cut each slice in half; the courgettes should be wiped as well and cut into 1 inch (2.5 cm) slices.

Step 2:
Now put the whole lot into a colander, sprinkle generously with salt, press them down with a suitably sized plate and put weights (or other heavy objects) on top of the plate. Let them stand for about 1 hour – the salt will draw out any bitterness along with excess moisture.

Meanwhile chop up the onion roughly, deseed and core the peppers and chop these up too.

Step 3:
Skin the tomatoes (plunging them into boiling water for a couple of minutes is the best way to loosen the skin), then quarter them, take out the seeds and roughly chop the flesh.

To cook the ratatouille, gently fry the onions and garlic in the oil in a large saucepan for a good 10 minutes, then add in the peppers. Dry the pieces of courgette and aubergine in kitchen paper, then add them to the saucepan.

Step 4:
Next, add the basil and seasoning of salt and pepper, stir once really well, then simmer very gently (covering the lid at all times) for 30 minutes. After that, add in the tomato flesh, taste to check the seasoning and cook for a further 15 minutes with the lid off.

Step 5: