Ratatouille
Ratatouille is a Provençal vegetable stew made from eggplant, zucchini, bell peppers, and tomatoes. The vegetables are sautéed separately and combined near the end to preserve their shape and prevent them from turning into a homogeneous puree.
How to make it
Prepared 0 of 6 steps
Prepare uniform pieces
Cut the aubergine and courgette into cubes about 2 cm across. Deseed the pepper and cut into similar pieces; finely dice the onion. Chop the tomatoes, keeping their juices, mince the garlic and strip the thyme leaves from their stalks.
Sauté the eggplant
Heat 35 ml oil in a wide frying pan. Fry the aubergine in batches for 8–10 minutes until tender and golden, seasoning with some salt. Transfer to a bowl without crushing the pieces.
Prepare the zucchini and bell pepper
Fry the courgette in 25 ml oil for 4–5 minutes and set aside. Add the remaining 30 ml oil and cook the onion and pepper for 8–10 minutes until soft. Add the garlic for the final 1 minute.
Reduce the tomato juices
Add the tomato paste and stir, then pour in the tomatoes with their juice. Stir in the thyme, remaining salt, and pepper. Simmer uncovered for 10-12 minutes, stirring occasionally, until the sauce thickens slightly.
Combine the vegetables
Return the eggplant and zucchini, gently distributing them in the tomato base. Cook for another 8-10 minutes on low heat until all are tender but still holding their shape. Do not boil vigorously or mash the mixture with a spoon.
Add the basil
Turn off the heat and stir in roughly torn fresh basil. Serve the stew hot or warm; no cheese, meat, bread, or separate green garnish is added. This is the classic version with pieces, not a baked layer of thin rounds.
Little hint
Sautéing in batches helps preserve the flavor and shape of different vegetables. If you were to add everything raw into a small pot, it would release too much water and result in a less flavorful stew instead of a rich ratatouille.
Frequently asked questions
What should I watch out for when cooking?
Sautéing in batches helps preserve the flavor and shape of different vegetables. If you were to add everything raw into a small pot, it would release too much water and result in a less flavorful stew instead of a rich ratatouille.
How should I prepare the ingredients?
Cut the aubergine and courgette into cubes about 2 cm across. Deseed the pepper and cut into similar pieces; finely dice the onion. Chop the tomatoes, keeping their juices, mince the garlic and strip the thyme leaves from their stalks.
