1,480 easy and fully explained recipes, with +66K photos and 78 videos

Ratatouille confite

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

219 K 1× 4/5 (24 reviews)

2 hours 40 min. difficulté

Easy

8.40 €

2 people

11 Ingredients

Last modified on: June 12^th 2011

For this recipe: I want to make it (317×) I made it (284×) Comment Send to a friend Ask a question Follow Printable Diaporama Vidéo User-friendly URL

For 2 people, you will need:

1 1 egg-plant or aubergine
2 2 courgette
3 1 green pepper
4 ½ onion
5 2 tomatoes
6 5 tablespoons olive oil
7 1.5 sprig parsley
8 1.5 sprig thyme
9 1.5 leaf sage
10 salt
11 pepper

Change to the quantities for:

2 people 4 people 8 people 12 people

Change measures:

Metric

Metric weight Metric volumes

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.

Wash, peel and cut 1 egg-plant or aubergine into small pieces .

Set aside.

Stage 2 - 10 min.

Prepare 2 courgette, cut into small pieces.

Set aside.

Stage 3 - 10 min.

Wash, peel and cut 1 green pepper into small pieces .

Set aside.

Stage 4 - 10 min.

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

Prepare ½ 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, 1.5 sprig parsley, 1.5 sprig thyme, 1.5 leaf 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.

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

Source: Home made.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	8 RDI=3 %	40 RDI=3 %	90 RDI=10 %	950 RDI=50 %	3,990 RDI: 50 %
Per 100 g	0	2 RDI=0 %	7 RDI=1 %	80 RDI=4 %	340 RDI: 4 %
Per person	4 RDI=2 %	20 RDI=2 %	40 RDI=7 %	480 RDI=20 %	1,990 RDI: 20 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

How much will it cost?

For 2 people : 4.20 €
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)

Other recipes you may also like

Swiss meringues

Swiss meringues are a variant of the classic French meringue. The eggs whites and sugar are beaten together in a bain-marie at first, then beaten stiff as normal. This makes for a firmer meringue which can be used to make small items or figures to decorate cakes or ice creams (such as mushrooms,...
June 2^nd 2015120 K3.8 1 hour 20 min.

Gougères

Gougères are small cheese choux pastries, sometimes (like here) with bits of ham.
February 21^th 2011244 K 13.8 60 min.

How to prepare cucumber

Or how to start with a whole cucumber and finish with small crunchy dice, ready to be added to a salad.
August 6^th 2019245 K4.6 40 min.

Foie gras fingers

An elegant canapé which consists of a crisp layer of shortcrust pastry topped with a layer of foie gras.
December 21^th 2011136 K4.6 2 hours 50 min.

Roasted Cauliflower

Roasting cauliflower in the oven is a delicious way to enjoy the vegetable: golden-brown on the outside and melt-in-the-mouth inside. In this recipe, the cauliflower is blanched first, then brushed with herb butter before roasting in the oven.
March 27^th 201673 K5 1 hour 15 min.

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.

The 1 comment already posted 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

Follow this recipe

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.