Ratatouille
The Provençal summer stew: aubergine, courgette and peppers cooked slowly with tomato, garlic and herbs.
- 70 min20 prep · 50 cook
- MediumDifficulty
- 280 kcalper serving
Ingredients
- Aubergine1
- Courgettes2
- Red pepper1
- Yellow pepper1
- Ripe tomatoes4
- Onion1
- garlic3 cloves
- Herbes de Provence1 tsp
- Fresh basilto taste
- Olive oil6 tbsp
- Saltto taste
- Black pepperto taste
Missing something? Ingredients with × can be left out.
Steps
- 1
Cut the aubergine, courgettes and peppers into bite-sized cubes. Peel and chop the tomatoes.
- 2
Fry the aubergine in half of the oil until golden, then take it out. Do the same with the courgettes.
- 3
In the same pot, soften the sliced onion and the peppers with the rest of the oil.
- 4
Add the garlic, the tomatoes and the herbs, season and cook until the tomato breaks down.
- 5
Return the aubergine and courgettes, cover and simmer gently, stirring now and then.
- 6
Finish with torn basil and a drizzle of oil. It is just as good warm or cold.
Tips and questions
- Should each vegetable be cooked separately?
- Ideally yes: browning them in batches keeps each one’s flavour and texture, instead of a uniform mush. Combine them with the tomato at the end.
- Can I make it ahead or freeze it?
- It tastes even better the next day and keeps 4 days in the fridge. It also freezes well for up to 3 months.
- What do I serve it with?
- Crusty bread, rice, pasta or a fried egg on top. It is also a classic side for grilled fish or chicken.
Enjoy your meal!
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