French
Ratatouille
Provençal summer vegetable stew
Aubergine, courgettes, peppers, onions and tomatoes cooked in olive oil with garlic and thyme until soft and rich. Hot with rice or meat, or cold the next day.
- Serves 6
- Prep 30 min
- Cook 1 h
- Total 1 h 30 min
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Ingredients
11 items · serves 6- 1 large aubergine
- 2 courgettes
- 1 red pepper
- 1 yellow pepper
- 2 onions
- 3 cloves garlic
- 800 g ripe tomatoes (or 2 x 400 g tins chopped tomatoes)
- 6 tbsp olive oil
- 1 tsp herbes de Provence, or a few sprigs of thyme and a bay leaf
- 1 1/2 tsp salt
- 1/4 tsp ground black pepper
Steps
5 steps- 1Cut the aubergine, courgettes and peppers into 2 cm pieces. Chop the onions and garlic. Peel the tomatoes if you like (score them, dip in boiling water for 30 seconds) and chop them.
- 2Fry the aubergine in 3 tablespoons of the olive oil in a large casserole for 8 minutes, until golden, and lift it out. Do the same with the courgettes in a little more oil.
- 3Soften the onions and peppers in the rest of the oil for 10 minutes, then add the garlic for a minute.
- 4Add the tomatoes, herbs, salt and pepper and cook for 10 minutes, then return the aubergine and courgettes.
- 5Cover and simmer very gently for 30 to 40 minutes, stirring now and then, until everything is soft. Taste, and serve hot or cold.