Ratatouille confite


Ratatouille confite
In this ratatouille recipe, the vegetables are cooked longer than usual to get a richer melting dish.
193K 1 24 4
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Last modified on: June 12th 2011

Keywords for this recipe:VegetablesMediterraneanSlow cookingMelting
For 4 people, you will need:

Change to the quantities for: 2 people 4 people 8 people 12 people
How long does it take?
Time required for this recipe:
PreparationCookingStart to finish
50 min.1 hour 50 min.2 hours 40 min.
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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.

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

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.

And to drink?

A chilled rosé (if possible from Provence) otherwise a rather strong red wine, like a Mediterranean one.
Keeping
Several days in the fridge, covered by a plastic film.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
1,905 Kcal or 7,976 Kj17 gr71 gr173 gr
95 %7 %7 %26 %
Per 100 g
Energetic valueProteins CarbohydratesFats
80 Kcal or 335 Kj1 gr3 gr7 gr
4 %<1 %<1 %1 %
Per person
Energetic valueProteins CarbohydratesFats
476 Kcal or 1,993 Kj4 gr18 gr43 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.
This recipe uses (among others)
Olive oilOlive oil: You can get more informations, or check-out other recipes which use it, for example: Baker's tuna and mushroom tart, Spicy seafood plancha, Turban of sole with langoustines, Vegetable clafoutis, New York style pasta, ... All
TomatoTomato: You can get more informations, or check-out other recipes which use it, for example: Tomato tart, Fine multi-tomato tart, Warm broccoli and Tuna Salad, How to prepare tomatoes, Tabbouleh, ... All
ParsleyParsley: You can get more informations, or check-out other recipes which use it, for example: Meatballs, White asparagus salad, Summery cheese on toast, Celeriac soup with mustard, Paimpol salad, ... All
ThymeThyme: You can get more informations, or check-out other recipes which use it, for example: Stuffed tomatoes and courgettes, Roast beef "like they do it in Santa Fe", Bouquet garni, Feta in olive oil with herbs, Tomato and courgette tart, ... 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 20th 2009 at 13:36 (n° 1)
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