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France · Cuisine provençale
Summer vegetable ratatouille
Aubergines, courgettes, peppers and tomatoes simmered gently in olive oil with garlic and thyme.
translation Translated from French. Translation by Hugo Lefèvre. Read the original
Read this recipe infrançais · originalEnglish · translationespañol · translation
- Servings
- 6
- Preparation
- 30 min
- Cooking
- 60 min
- Total
- 90 min
- Difficulty
- Easy
Cuisine / tradition: Cuisine provençale (FR) — declared by the author
- Main dish
- Side dish
- Braised
- Everyday
- Batch cooking
Ingredients
For 6 servings
- 2 piece aubergines
- 3 piece courgettes
- 2 piece red peppers
- 1 piece green pepper
- 800 g ripe tomatoes
- 2 piece onions
- 3 clove garlic
- 5 tbsp olive oil
- 4 piece thyme sprigs
- 1 tsp salt
Method
- Step 1. Cut all the vegetables into 2 cm dice. Peel and deseed the tomatoes (blanch them for 30 seconds).
- Step 2. In a large pot, soften the onions in the oil, then add the garlic and peppers.⏱ 10 min
- Step 3. Add the aubergines, then the courgettes. Salt, stir and let them take a little colour.⏱ 15 min
- Step 4. Add the tomatoes and thyme. Cover halfway and simmer gently, stirring now and then.⏱ 35 min
- Step 5. Serve warm or cold, with bread, rice or as a side dish. It is better the next day.
Story and cultural note
Ratatouille is a dish of Provençal and Niçoise cooking. Two schools: cook everything together, or cook each vegetable separately before combining them. The second gives more distinct vegetables; the first, a more melting dish.
Diet and allergens
Information declared by the author. CookHuddle does not verify or certify it. If you have an allergy, check the ingredients yourself.
DietVeganVegetarianDairy-freeEgg-freeNut-free
Containsnone declared
