Ratatouille confite

Ratatouille confite
In this ratatouille recipe, the vegetables are cooked longer than usual to get a richer melting dish.
209K 1 24 4
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Last modified on: June 12th 2011

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

Set aside.

Stage 2 - 10 min.
Ratatouille confite
Prepare 3 courgettes, cut into small pieces.

Set aside.

Stage 3 - 10 min.
Ratatouille confite
Wash, peel and cut 2 greens pepper into small pieces .

Set aside.

Stage 4 - 10 min.
Ratatouille confite
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
Put 4 tablespoons olive oil in a large pan on medium heat.

Stage 6 - 5 min.
Ratatouille confite
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
Then put aubergine in a strainer and leave to drain.

Stage 8 - 4 min.
Ratatouille confite
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
Do the same thing with peppers.

Stage 10 - 2 min.
Ratatouille confite
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
Put tomato halves in the pan cut side down, cover and cook for 2 minutes.

Stage 12 - 2 min.
Ratatouille confite
Turn tomatoes over, and cook covered for 2 more minutes.

Stage 13 - 2 min.
Ratatouille confite
Remove tomatoes onto a plate, and you've got a pan full of flavours and herbs.

Stage 14 - 1 hour
Ratatouille confite
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
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
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.
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 " href="/lexique.php?id=40" target="_blank">en chemise.
And to drink?
A chilled rosé (if possible from Provence) otherwise a rather strong red wine, like a Mediterranean one.
Several days in the fridge, covered by a plastic film.
Home made.
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: 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)
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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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