Traditional Ratatouille

Tender vegetables slowly candied in olive oil. The aroma of thyme and sautéed peppers fills the kitchen; the vegetables are supple and glossy.

• Prep: 40 min
• Cook: 60 min
• Difficulty: Medium
• Calories: 383
• Protein: 7 g
• Carbs: 25 g
• Fat: 26 g

Ingredients

• 2 pc Eggplant (aubergine) ( 2cm cubes )
• 3 pc Zucchini ( 2cm cubes )
• 1 pc Red bell pepper ( cubed )
• 1 pc Green bell pepper ( cubed )
• 2 pc Yellow onion ( sliced )
• 5 pc Round tomato ( cut into wedges )
• 3 pc Garlic ( minced )
• 100 ml Extra virgin olive oil ( for cooking )
• 2 pc Thyme ( fresh sprigs )
• 2 pc Bay leaf ( dried leaves )
• 2 pinch Gray sea salt
• 1 pinch Black pepper ground

Instructions

1. Vegetable prep

   Cut the eggplants, zucchinis, peppers, and onions into regular 2 cm cubes. Finely mince the garlic after removing the germ.

2. Sauté vegetables separately

   Heat olive oil in a pan. Sauté each vegetable separately until colored and tender. The eggplant will soak up the oil; this is normal.

3. Sweat onions and peppers

   In a large pot, sweat the onions and peppers with a bit of olive oil. They should become translucent without burning.

4. Assembly and liquid

   Combine all vegetables in the pot. Add the chopped tomatoes, thyme, bay leaf, and garlic. Season with salt and pepper.

5. Simmering and reduction

   Cover and simmer on low heat. Towards the end, remove the lid to reduce the juices: they should be syrupy and coat the vegetables.

Chef's tips

• The secret is to cook the vegetables separately at first: they keep their distinct flavors before merging.
• If the sauce is too watery at the end, increase the heat without a lid to reduce the juices until they glisten.
• Ratatouille is even better reheated the next day once the flavors have infused.

Storage

Keeps for 4 days in the refrigerator in an airtight container. Freezes perfectly.