Ratatouille confite
In this ratatouille recipe, the vegetables are cooked longer than usual to get a richer melting dish.
156,551 14/5 for 24 ratings
Last modified on: June 12th 2011
For 4 people, you will need:
- 1
2 egg-plants or aubergine - 2
3 courgettes - 3
2 greens pepper - 4
1 onion - 5
4 tomatoes - 6
10 tablespoons olive oil - 7
3 sprigs parsley - 8
3 sprigs thyme - 9
3 leaves sage - 10
salt - 11
pepper - Total weight: 2,375 grams
Change for:
Measures:
How long does it take?
Time required
| Preparation | Cooking | Start to finish |
|---|---|---|
| 50 min. | 1 hour 50 min. | 2 hours 40 min. |
Keeping:
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?
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: Tomato and cream cheese terrine, Mushroom Pancakes au Gratin, Turban of sole with langoustines, Enchiladas, Cauliflower curry, ... All |
| Tomato: You can get more informations, or check-out other recipes which use it, for example: Eggs with tomatoes and courgettes, Small ratatouille with , Tomato pesto, Tomatoes Macédoine , Lebanese Tabbouleh, ... All |
| Sage: You can get more informations, or check-out other recipes which use it, for example: Ratatouille, Roast pork with sage, cooked in a bag., Spinach and ricotta ravioli, Courgettes (zuchinis) , Involtinis, ... All |
| Courgette: You can get more informations, or check-out other recipes which use it, for example: Eggs with tomatoes and courgettes, Crunchy spring salad, Tagliatelle and courgette spaghetti, carbonara style, Quick courgette soup with cheese, Italian style gratin, ... All |
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