Ratatouille confite
In this ratatouille recipe, the vegetables are cooked longer than usual to get a richer melting dish.
157,613 14/5 for 24 ratings
Last modified on: June 12th 2011
For 4 people, you will need:
2 egg-plants or aubergine
2 greens pepper
1 
3 sprigs 
3 sprigs 
How long does it take?
Time required for this recipe:
Keeping: Several days in the fridge, covered by a plastic film.
| Preparation | Cooking | Start to finish |
|---|---|---|
| 50 min. | 1 hour 50 min. | 2 hours 40 min. |
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?
Step by step recipe
Stage 1 - 10 min.
Stage 2 - 10 min.
Stage 3 - 10 min.
Wash, peel and cut 2 greens pepper into small pieces .
Set aside.
Set aside.
Stage 4 - 10 min.
Stage 5 - 1 min.
Put 4 tablespoons olive oil in a large pan on medium heat.
Stage 6 - 5 min.
When oil is hot, add aubergine, salt, pepper and cook 4-5 minutes.
Stage 7 - 2 min.
Then put aubergine in a strainer and leave to drain.
Stage 8 - 4 min.
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.
Drain these in a strainer too.
Stage 9 - 5 min.
Do the same thing with peppers.
Stage 10 - 2 min.
Stage 11 - 2 min.
Put tomato halves in the pan cut side down, cover and cook for 2 minutes.
Stage 12 - 2 min.
Turn tomatoes over, and cook covered for 2 more minutes.
Stage 13 - 2 min.
Remove tomatoes onto a plate, and you've got a pan full of flavours and herbs.
Stage 14 - 1 hour
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.
After this time, add tomatoes without skins, cover and leave to cook 30 minutes longer.
Then remove and discard herbs, and mix well.
Then remove and discard herbs, and mix well.
Stage 16 - 5 min.
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.
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
How much will it cost?
- For 4 people : 8.40 €
- Per person : 2.10 €
And to drink?: A chilled rosé (if possible from Provence) otherwise a rather strong red wine, like a Mediterranean one.
Source
Home made.More recipes?
This recipe uses (among others) | Olive oil: You can get more informations, or check-out other recipes which use it, for example: Pan bagnat, Parcels of fish fillet in spinach, Kérinou slices, Aperitif rolls, Montlebon toast, ... All |
 | Tomato: You can get more informations, or check-out other recipes which use it, for example: Mixed salad stack, Fried eggs with tomatoes, Avocado and smoked salmon terrine , Mediterranean toast, Eggs with tomatoes and courgettes, ... All |
 | Sage: You can get more informations, or check-out other recipes which use it, for example: Upside-down Parmentier, Duo of slow-cooked pork, Pork roast with herbs, Herb olive oil, Herb salad, ... All |
 | Courgette: You can get more informations, or check-out other recipes which use it, for example: Couscous, Crunchy spring salad, Eggs with tomatoes and courgettes, Red rice pannequets, Kérinou slices, ... All |
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