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Ratatouille confite

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

185,183 14/5 for 24 ratings

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Last modified on: June 12^th 2011

For 4 people, you will need:

0 2 egg-plants or aubergine
1 3 courgettes
2 2 greens pepper
3 1 onion
4 4 tomatoes
5 10 tablespoons olive oil
6 3 sprigs parsley
7 3 sprigs thyme
8 3 leaves sage
9 salt
10 pepper
Total weight: 2,375 grams

Change those ingredients for: 2 people 4 people 8 people 12 people

Change measures: Metric

Metric weight Metric volumes

How long does it take?

Time required for this recipe:

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?

Work this out...

Keeping:

Several days in the fridge, covered by a plastic film.

Step by step recipe

Stage 1 - 10 min.

Wash, peel and cut 2 egg-plants or aubergine into small pieces .

Set aside.

Stage 2 - 10 min.

Prepare 3 courgettes, cut into small pieces.

Set aside.

Stage 3 - 10 min.

Wash, peel and cut 2 greens pepper into small pieces .

Set aside.

Stage 4 - 10 min.

Wash 4 tomatoes, remove and discard the hard green stalk end, then cut in 2.

Prepare 1 onion.

Set aside.

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.

You will see that it really soaks up the olive oil like a sponge, but don't add any more.

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.

Stage 9 - 5 min.

Do the same thing with peppers.

Stage 10 - 2 min.

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.

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.

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.

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.

And to drink?

A chilled rosé (if possible from Provence) otherwise a rather strong red wine, like a Mediterranean one.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
1,905 Kcal or 7,976 Kj	17 gr	71 gr	173 gr
95 %	7 %	7 %	26 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
80 Kcal or 335 Kj	1 gr	3 gr	7 gr
4 %	<1 %	<1 %	1 %

Per person
Energetic value	Proteins	Carbohydrates	Fats
476 Kcal or 1,993 Kj	4 gr	18 gr	43 gr
24 %	2 %	2 %	7 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

For 4 people : 8.40 €
Per person : 2.10 €

Change currency:

Note : These prices are only approximate.

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: Algerian brik rolls, Eggs in tomato shells, Tomato tart, Polenta, Sautéed green vegetables, ... All
	Tomato: You can get more informations, or check-out other recipes which use it, for example: Moussaka, Eggs in tomato shells, Pollack fillet baked with rice and vegetables., Souda salad, Mediterranean toast, ... All
	Parsley: You can get more informations, or check-out other recipes which use it, for example: Mixed salad with curry mayo, Tomato and cream cheese terrine, White asparagus salad, Comtoise endive salad, Rémoulette of celeriac, ... All
	Thyme: You can get more informations, or check-out other recipes which use it, for example: Rabbit civet, Courgettes (zuchinis) , Roast beef "like they do it in Santa Fe", Pork chops in the oven, Onion fondue, ... All

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Your 1 comments or questions on this recipe

What a wonderful blend of garden vegetables JH. This recipe sure is a keeper!!! Thanks for sharing your detailed directions. I really appreciate it!!!
Posted by louise september 20^th 2009 at 13:36 (n° 1)

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