Ratatouille confite

For 4 people, you will need:

1 2 egg-plants or aubergine
2 3 courgettes
3 2 greens pepper
4 1 onion
5 4 tomatoes
6 10 tablespoons olive oil
7 3 sprigs parsley
8 3 sprigs thyme
9 3 leaves sage
10 salt
11 pepper

Change those ingredients for: 2 people 4 people 8 people 12 people

Change measures: Metric

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How long does it take?

Time required for this recipe:

Preparation	Cooking	Start to finish
50 min.	1 hour 50 min.	2 hours 40 min.

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

At what time?

When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?

Work this out...

Step by step recipe

Stage 1 - 10 min.

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

Set aside.

Stage 2 - 10 min.

Prepare 3 courgettes, cut into small pieces.

Set aside.

Stage 3 - 10 min.

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

Set aside.

Stage 4 - 10 min.

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

Prepare 1 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.

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, 3 sprigs parsley, 3 sprigs thyme, 3 leaves 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.

Nutritional information

% 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 €

Note : These prices are only approximate

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Post your comment or question

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 20^th 2009 at 13:36 (n° 1)

	Olive oil: You can get more informations, or check-out other recipes which use it, for example: Sliced chicken with mushrooms and broccoli, Scallops au gratin, Mushroom Pancakes au Gratin, Endives , Warm lentil salad, ... All
	Tomato: You can get more informations, or check-out other recipes which use it, for example: Italian toast, Fine multi-tomato tart, Tomato omelette, Hamburgers, Italian style gratin, ... All
	Sage: You can get more informations, or check-out other recipes which use it, for example: Pan-fried chicken breast on mozzarella, Potatoes with bacon and herbs, Courgettes (zuchinis) , Preserved tomatoes, Oxtail Parmentier, ... All
	Courgette: You can get more informations, or check-out other recipes which use it, for example: Courgette tart with mint, Cubed salad, Crispy prawn rolls, Italian style gratin, Couscous, ... All

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