Ratatouille

Ratatouille is a classic Provençal vegetable dish in which simple ingredients and patience take centre stage. Each vegetable is cooked separately and then brought together into a slowly stewed whole, where the flavours meld. Every French household has its own variation, but the base remains unchanged.

Serves: 4
Preparation: 1 hour
Cooking: 45 minutes
Total time: approx. 2 hours

Ingredients

• 2 aubergines
• 2 courgettes
• 1 red pepper
• 1 green pepper
• 2 beef tomatoes
• 1 onion
• 2 cloves of garlic
• 2 sprigs of thyme
• 1 bay leaf
• 4 tablespoons olive oil
• Salt
• Freshly ground black pepper

Preparation

• Cut the aubergines into large chunks, sprinkle lightly with salt and leave for 15 minutes. Then pat dry.
• Peel the tomatoes by briefly blanching them and cut into large pieces.
• Cut the courgette and peppers into cubes of the same size.
• Peel and finely chop the onion. Finely chop the garlic.
• Strip the thyme leaves from the stalks.

Method

1. Heat a splash of olive oil in a large pan and fry the aubergine until golden. Remove from the pan and set aside.
2. Add a little more olive oil and briefly fry the courgette. Remove from the pan.
3. Then fry the peppers in the same pan until they start to soften.
4. Soften the onion in the pan until translucent, add the garlic and cook briefly.
5. Add the tomatoes, thyme and bay leaf and simmer gently for 10 minutes.
6. Return all the vegetables to the pan and let everything simmer over a low heat for a further 20–25 minutes, until the ratatouille has thickened nicely.
7. Season with salt and freshly ground black pepper.
8. Serve hot or warm, as a side dish with meat or fish, or with bread as a simple main course.

Ratatouille often tastes even better the next day.