Aubergine, courgette, pepper and tomato, fried separately and then brought together in a fragrant tomato sauce with thyme and bay leaf. The Provençal vegetable dish that proves a simple dish full of summer vegetables can be a proper main course.
Ratatouille
Region: Provence
Ratatouille
Region: Provence
Method
01
Fry the vegetables separately
Each time, heat a splash of olive oil in a large pan and fry the aubergine, courgette and pepper each separately, in batches, until light brown. That way each vegetable keeps its own flavour and texture. Transfer each batch to a bowl.
02
Sweat the onion and garlic
Heat a splash of olive oil in the same pan and sweat the onion until translucent. Add the garlic and fry for 1 minute.
03
Sauce
Add the tomato purée and fry for 1 minute. Add the tomatoes, thyme and bay leaf. Season with salt and pepper and leave to bubble gently for 10 minutes.
04
Combine
Return the fried vegetables to the sauce. Leave to simmer gently over a low heat for another 15–20 minutes until all the vegetables are soft and the flavours have blended, but the vegetables still hold their shape.
05
Finish
Remove the thyme and bay leaf. Stir in the basil.
06
Serve
Serve warm as a main course, or at room temperature as a side dish.
Tips & notes
Really fry the vegetables separately and not all at once in the pan; each vegetable has a different cooking time, and otherwise you get a greyish mush instead of a colourful dish with its texture intact. Ratatouille is at least as good the next day, cold or reheated. Keeps for 3–4 days in the fridge, and freezes very well (up to 3 months); the flavour often deepens further the next day.
Variations
- Arrange the vegetables in thin, overlapping slices on top of the sauce and bake in the oven for the classic 'confit byaldi' presentation (known from the film Ratatouille).
- Add a cube of feta or goat's cheese for extra creaminess.
Serve with
| Calories | 378 kcal |
|---|---|
| Protein | 7 g |
| Carbohydrates | 31 g |
| Fat | 26 g |
| Fibre | 10 g |
Estimated values, calculated from standard nutritional values per ingredient.
