Name: Ratatouille confite
Prep time: 50 min
Cook time: 1 h 50 min
Total time: 2 h 40 min
Yield: 4 people
Cuisine: French
Ingredients: 2 egg-plants or aubergine; 3 courgettes; 2 greens pepper; 1 onion; 4 tomatoes; 10 tablespoons olive oil; 3 sprigs parsley; 3 sprigs thyme; 3 leaves sage; Salt; Pepper

Step by step recipe

Step 1 - ⌛ 10 min.

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

Set aside.

Step 2 - ⌛ 10 min.

Prepare 3 courgettes, cut into small pieces.

Set aside.

Step 3 - ⌛ 10 min.

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

Set aside.

Step 4 - ⌛ 10 min.

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

Prepare 1 onion.

Set aside.

Step 5 - ⌛ 1 min.

Put 4 tablespoons olive oil in a large pan on medium heat.

Step 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.

Step 7 - ⌛ 2 min.

Then put aubergine in a strainer and leave to drain.

Step 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.

Step 9 - ⌛ 5 min.

Do the same thing with peppers.

Step 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.

Step 11 - ⌛ 2 min.

Put tomato halves in the pan cut side down, cover and cook for 2 minutes.

Step 12 - ⌛ 2 min.

Turn tomatoes over, and cook covered for 2 more minutes.

Step 13 - ⌛ 2 min.

Remove tomatoes onto a plate, and you've got a pan full of flavours and herbs.

Step 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.

Step 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.

Step 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.

Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	1 g RDI=1 %	3 g RDI=1 %	7 g RDI=9 %	76 kcal RDI=4 %	318 kJ RDI=4 %
Per person	4 g RDI=7 %	18 g RDI=7 %	40 g RDI=55 %	448 kcal RDI=22 %	1,878 kJ RDI=22 %
Whole recipe	17 g RDI=27 %	71 g RDI=27 %	160 g RDI=219 %	1,794 kcal RDI=90 %	7,510 kJ RDI=90 %

Whole recipe

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

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