Ratatouille
Niçoise summer vegetable stew, each vegetable cooked separately
Ratatouille comes from Nice, where it was a peasant stew of whatever the late-summer garden gave: aubergines, courgettes, peppers, onions and very ripe tomatoes, simmered in olive oil with garlic and thyme. Cooks in Nice argue about method, but the most respected version fries each vegetable on its own first, so each keeps its colour and shape before they are brought together in one pot. It's eaten warm with rice, cold the next day with bread, or as a side to an omelette. Chef's tip: brown the aubergine in batches and don't crowd the pan; piling it in is the common mistake that makes it steam into a grey mush.
- Total time
- 75 min
- Difficulty
- easy
- Serves
- 6
Ingredients
Method
0/7 doneStep 1: Heat 3 tbsp of ½ cup olive oil in a large heavy pot over a medium-high heat. Fry 1 aubergine in two batches for 6–7 minutes each, until browned on several sides and soft. Lift out into a bowl.
13 minStep 2: Add a little more oil and fry 2 courgettes for 5 minutes, until lightly golden but still firm. Add to the bowl.
5 minStep 3: Add another splash of oil and fry 1 red pepper and 1 yellow pepper for 6 minutes, until softened and slightly charred at the edges. Add to the bowl.
6 minStep 4: Lower the heat to medium. Add the remaining oil and 1 onion and cook for 8 minutes, until soft and golden. Add 4 cloves garlic for 1 minute until it smells sweet.
9 minStep 5: Add 1 ⅓ lb ripe tomatoes, 4 sprigs thyme, 1 bay leaf, 1 ½ tsp salt and ½ tsp black pepper. Simmer for 10 minutes, until the tomatoes break down into a thick sauce.
10 minStep 6: Return all the vegetables to the pot, stir gently and simmer over a low heat, uncovered, for 15–20 minutes, until everything is tender and the sauce coats the vegetables.
18 minStep 7: Remove the thyme stalks and bay, stir in ½ oz basil leaves and rest for 10 minutes. Serve warm or cold; it keeps 4 days in the fridge and improves overnight.
Nutrition per serving
- Calories
- 190 kcal
- Protein
- 3 g
- Carbs
- 15 g
- Fat
- 14 g
- Fibre
- 6 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does ratatouille take?
- About 75 minutes in total: 25 minutes to prepare and 50 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of courgettes?
- Cucumber, same weight (raw dishes only).
- What can I use instead of red pepper?
- Any colour of bell pepper, same amount.
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