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Ratatouille

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Preparation information

  • about 30 minutes
  • about 120 minutes cooking

Quantity

8 generous serves

Ingredients

  • 1 large brown onion
  • 2 zucchinis
  • 2 eggplants
  • 1 red capsicum
  • 1 yellow capsicum
  • 1 green capsicum
  • 1 french schallot
  • 2 bay leaves
  • 800gr diced tin tomatoes (or fresh tomatoes peeled and diced)
  • 3 garlic cloves
  • 4 tablespoons olive oil
  • 2 tablespoons of french dried herbes de Provence (or 1 small bunch of fresh thyme)
  • chicken stock or vegetable stock (at least 250ml)
  • ground black pepper to taste
  • salt to taste
  • Olive oil for cooking

Preparation

  • Peel and finely chop the onion and schallot
  • Thinly slice the garlic cloves
  • Tiger peel the zucchinis and cut into 1cm slices
  • Peel the eggplants and cut them into 2cm cubes
  • Cut the capsicums in half, remove the seeds and cut into 2cm pieces
  • If using fresh tomatoes, peel them by making a small cross at the bottom of each tomato, blanch them in boiling water for 30 seconds, then transfer to ice water. The skins should come off easily. Dice the peeled tomatoes.

Cooking

In a large cast iron pot, heat 4 tablespoons of olive oil over medium heat. Add the chopped onion and schallot, and sauté until golden, about 7 minutes. Add the sliced garlic and cook for another minute until fragrant.

Add the zucchinis, eggplants and capsicums. Top with the diced tomatoes and herbes de Provence. Add the stock to at least 2cm below the vegetables.

Stir well to combine.

Cover the pot with a lid. Bring to a simmer, then reduce the heat to low. Cook for 60 minutes, stirring occasionally.

Move the lid slightly ajar to allow some steam to escape if the ratatouille is too liquid. Add salt and ground black pepper to taste.

Cook for another 60 minutes until the vegetables are tender and the flavors have melded together. If the ratatouille is too dry, add a bit more stock or water as needed.

2nd Cooking

Ratatouille is known to taste even better the next day after the flavors have had more time to meld together.

Reheat the ratatouille gently over low heat, stirring occasionally, until hot through. Cook for about 30 another minutes.

Adjust seasoning if necessary.

Serving suggestions

Serve ratatouille as a side dish with

  • Fragrant rice
  • Mash potatoes
  • Crusty bread

Conservation

Ratatouille can be stored in the refrigerator for up to 5 days.