Ratatouille
A slowly cooked mixture of eggplant, zucchini, pepper, tomato, and onion. Ratatouille is prepared in several ways across Provence and the Mediterranean coast.
Prep
25m
Cook
1h
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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- 300gEggplant (cut into small cubes)
- 300gZucchini (cut into small cubes)
- 250gRed Bell Pepper (finely chopped)
- 150gOnion (finely chopped)
- 15gGarlic (crushed)
- 400gTomato (finely chopped)
- 50mlExtra Virgin Olive Oil
- 5gFresh Thyme
- 10gFresh Basil (finely chopped)
- 8gSalt
- 2gBlack Pepper
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 heavy pot over medium heat. Add the onion and cook until translucent.
- 02
Add the garlic and red bell pepper, and cook until the pepper begins to soften.
- 03
Stir in the eggplant and zucchini and cook until the vegetables start to lose their raw look.
- 04
Add the tomato and fresh thyme, then season with the salt and black pepper.
- 05
Lower the heat and cook gently, stirring from time to time, until the vegetables are completely tender and the juices have thickened into a rich stew.
- 06
Stir in the fresh basil at the end and let the ratatouille rest briefly before serving.
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