Traditional Ratatouille
Ingredients
- 2 pcEggplant (aubergine) (2cm cubes)
- 3 pcZucchini (2cm cubes)
- 1 pcRed bell pepper (cubed)
- 1 pcGreen bell pepper (cubed)
- 2 pcYellow onion (sliced)
- 5 pcRound tomato (cut into wedges)
- 3 pcGarlic (minced)
- 100 mlExtra virgin olive oil (for cooking)
- 2 pcThyme (fresh sprigs)
- 2 pcBay leaf (dried leaves)
- 2 pinchGray sea salt
- 1 pinchBlack pepper ground
Method
Tender vegetables slowly candied in olive oil. The aroma of thyme and sautéed peppers fills the kitchen; the vegetables are supple and glossy.
- 1
Cut the eggplants, zucchinis, peppers, and onions into regular 2 cm cubes. Finely mince the garlic after removing the germ.
- 2
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
In a large pot, sweat the onions and peppers with a bit of olive oil. They should become translucent without burning.
- 4
Combine all vegetables in the pot. Add the chopped tomatoes, thyme, bay leaf, and garlic. Season with salt and pepper.
- 5
Cover and simmer on low heat. Towards the end, remove the lid to reduce the juices: they should be syrupy and coat the vegetables.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 4 days in the refrigerator in an airtight container. Freezes perfectly.
