Ratatouille is a purely Mediterranean dish that was created in Provence, France. Accompanying steaks to perfection, Ratatouille is typically considered a side dish. But it can also be a main course, in which case it is best eaten with rice. There are many variations of the Ratatouille recipe, but the most consecrated one (and the yummiest, according to my humble taste) features all the various vegetables cooked in different pots. Don’t hesitate to make an abundance of Ratatouille because it is also delicious cold or reheated.
Preparation: 25 min
Cooking time: 55 min
Ingredients (for 4 guests):
– 350 g eggplant
– 350 g zucchini
– 350 g red peppers and green peppers
– 350 g onions
– 500 g ripe tomatoes
– 3 cloves garlic
– 6 tablespoons olive oil
– 1 sprig thyme
– 1 bay leaf
– Salt and pepper
Preparation:
- Cut the peeled tomatoes into wedges. Cut the eggplant and zucchini into slices. Slice the peppers into strips and onion slices.
- Heat two tablespoons of oil in a frying pan and let the onions and peppers melt on a low flame. When tender, add tomatoes, chopped garlic, thyme and bay leaf.
- Add salt and pepper and simmer gently. Cover for 45 minutes.
- Meanwhile, prepare the eggplant and zucchini. Cook them separately in olive oil for 15 minutes on a low flame.
- Check cooking vegetables to ensure they are firm. Then add the tomato mixture and cook over low heat for 10 minutes.
- Add salt and pepper if needed.
