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Ratatouille confite
In this ratatouille recipe, the vegetables are cooked longer than usual to get a richer melting dish.
Last modified on: June 12th 2011
2 egg-plants or aubergine
3 
2 greens pepper
1 
4 
10 tablespoons 
3 sprigs 
3 sprigs 
3 leaves 
Times for this recipe
Preparation
50 min.
Cooking
1 hour 50 min.
All in all
2 hours 40 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end 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.
You will see that it really soaks up the olive oil like a sponge, but don't add any more.
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.
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.
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.
Source: Home made.
Nutritional information
| Proteins | Carbohydrates | Fats | Calories | Energy | |
|---|---|---|---|---|---|
| Per 100 g | 0 g | 2 g RDI=1 % | 7 g RDI=10 % | 80 kcal RDI=4 % | 336 kJ RDI=4 % |
| Per person | 4 g RDI=7 % | 17 g RDI=7 % | 43 g RDI=59 % | 476 kcal RDI=24 % | 1,994 kJ RDI=24 % |
| Whole recipe | 17 g RDI=27 % | 71 g RDI=27 % | 172 g RDI=236 % | 1,905 kcal RDI=95 % | 7,977 kJ RDI=95 % |
How much will it cost?
For 4 people
8.40 €
Per person
2.10 €
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Tomato
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