Ratatouille
A Provençal vegetable stew of eggplant, zucchini, peppers, tomatoes, olive oil, and herbs, cooked until the vegetables are tender but still distinct. It is light, fragrant, and equally good warm or at room temperature.
Prep
30m
Cook
50m
Serves
4
Regional versions
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- France
- Monaco
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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- 450gEggplant (cut into medium cubes)
- 350gZucchini (cut into medium cubes)
- 250gRed Bell Pepper (chopped)
- 500gTomato (chopped)
- 180gOnion (chopped)
- 12gGarlic (minced)
- 60mlExtra Virgin Olive Oil
- 4gHerbes de Provence
- 10gSalt
- 2gBlack Pepper (freshly ground)
- 10gFresh Basil (chopped)
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Heat the extra virgin olive oil in a wide heavy pot over medium heat. Add the onion and cook until softened. Stir in the garlic and cook briefly, just until fragrant.
- 02
Add the eggplant, zucchini, and red bell pepper. Cook, stirring occasionally, until the vegetables begin to soften and lose their raw look.
- 03
Add the tomato and herbes de Provence, then season with the salt and black pepper.
- 04
Cover loosely and simmer over low heat, stirring from time to time, until the vegetables are fully tender and the tomato juices have reduced into a light stew.
- 05
Taste and adjust the seasoning if needed, then finish with the fresh basil. Serve warm or let it cool to room temperature before serving.
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