Cooking-ez.com

986 easy and fully explained recipes, with 11,969 photos and 77 videos

Ratatouille confite

Ratatouille confite

In this ratatouille recipe, the vegetables are cooked longer than usual to get a richer melting dish.

155,326 14/5

Grade this recipe :

Last modified on: June 12th 2011

For 4 people, you will need:

How long does it take?

PreparationCookingStart to finish
50 min.1 hour 50 min.2 hours 40 min.
Preservation: Several days in the fridge, covered by a plastic film.
At what time?
When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Work this out...

Step by step recipe

Stage 1
10 min.
Ratatouille confite : Photo of step #1 Wash, peel and cut 2 egg-plants or aubergine into small pieces .

Set aside.
Stage 2
10 min.
Ratatouille confite : Photo of step #2 Prepare 3 courgettes, cut into small pieces.

Set aside.
Stage 3
10 min.
Ratatouille confite : Photo of step #3 Wash, peel and cut 2 greens pepper into small pieces .

Set aside.
Stage 4
10 min.
Ratatouille confite : Photo of step #4 Wash 4 tomatoes, remove and discard the hard green stalk end, then cut in 2.

Prepare 1 onion.

Set aside.
Stage 5
1 min.
Ratatouille confite : Photo of step #5 Put 4 tablespoons olive oil in a large pan on medium heat.
Stage 6
5 min.
Ratatouille confite : Photo of step #6 When oil is hot, add aubergine, salt, pepper and cook 4-5 minutes.
Stage 7
2 min.
Ratatouille confite : Photo of step #7 Then put aubergine in a strainer and leave to drain.
Stage 8
4 min.
Ratatouille confite : Photo of step #8 In the same pan, without cleaning it, pour 2 more tablespoons olive oil and cook courgette pieces in the same way for 3-4 minutes.

Drain these in a strainer too.
Stage 9
5 min.
Ratatouille confite : Photo of step #9 Do the same thing with peppers.
Stage 10
2 min.
Ratatouille confite : Photo of step #10 Still using the same pan, pour in 3 tablespoons olive oil. When oil is hot, add onion, 3 sprigs parsley, 3 sprigs thyme, 3 leaves sage, salt, pepper and cook for 1-2 minutes.
Stage 11
2 min.
Ratatouille confite : Photo of step #11 Put tomato halves in the pan cut side down, cover and cook for 2 minutes.
Stage 12
2 min.
Ratatouille confite : Photo of step #12 Turn tomatoes over, and cook covered for 2 more minutes.
Stage 13
2 min.
Ratatouille confite : Photo of step #13 Remove tomatoes onto a plate, and you've got a pan full of flavours and herbs.
Stage 14
1 hour
Ratatouille confite : Photo of step #14 Put in all the vegetables except tomatoes, turn heat down to lowest, cover and leave to cook for at least one hour.
Stage 15
30 min.
Ratatouille confite : Photo of step #15 After this time, add tomatoes without skins, cover and leave to cook 30 minutes longer.

Then remove and discard herbs, and mix well.
Stage 16
5 min.
Ratatouille confite : Photo of step #16 Check seasoning, put the pan in the centre of the table, and serve your guests directly onto their plates.

you can also serve pilaf rice with it.

Remarks

For herbs, use what you have to hand and that you like, it's a quite versatile recipe. Similarly, you can add 1 or 2 garlic cloves en chemise.

Nutritional information

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

For 4 people : 8.40 €
Per person : 2.10 €

Note : These prices are only approximate.

Change currency:

And to drink?: A chilled rosé (if possible from Provence) otherwise a rather strong red wine, like a Mediterranean one.
Source: Home made.
Grade this recipe :

More recipes?

This recipe use (among others)
Olive oilOlive oil: You can get more informations, or check-out other recipes which use it, for example: Fillet of pollack cooked in two stages, Curried prawn risotto, Tomato meat balls, Creamy risotto with vegetables , Lumberjack turnovers, ... All
TomatoTomato: You can get more informations, or check-out other recipes which use it, for example: Mexican ceviche, Bread with Tomato , Four-tier glasses, Tomato tatin, Pan con tomate, ... All
ParsleyParsley: You can get more informations, or check-out other recipes which use it, for example: Cauliflower tabouleh, Alsatian-style salad, Spaghetti with mussels and basil, Chicken breasts in a potato crust, Green Piedmont Salad, ... All
ThymeThyme: You can get more informations, or check-out other recipes which use it, for example: Courgettes (zuchinis) , Spicy seafood plancha, Pollack fillet baked with rice and vegetables., Ratatouille, Tomato meat balls, ... All

News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2019-03-24)

I am not a leaving thing
Note: We'll never share your email with anyone else.

Your 1 comments or questions on this recipe

Post your comment or question

You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.

Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.

I am not a leaving thing

Follow this recipe

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page