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Ratatouille

Ratatouille is a typical Mediterranean dish. The best-known version comes from Nice.

It is a ragout of different vegetables (aubergines, peppers, courgettes, onions) in a tomato sauce.

125 K 4.5/5 (28 reviews)

1 hour 55 min. difficulté

Easy

9.30 €

3 people

13 Ingredients

Last modified on: September 29^th 2013

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For 3 people, you will need:

1 500 g tomato
2 ½ bayleaf
3 thyme
4 1 garlic clove
5 1 sheet sage
6 2 tablespoons olive oil
7 150 g egg-plant or aubergine
8 150 g green pepper
9 150 g courgette
10 150 g onion
11 50 ml olive oil
12 salt
13 pepper
Total weight: 1,195 grams

Change to the quantities for:

2 people 3 people 6 people 12 people 18 people

Change measures:

Metric

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Times for this recipe

Preparation: 1 hour 8 min.

Cooking: 45 min.

All in all: 1 hour 55 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 - 40 min.

Prepare 500 g tomato.

Stage 2 - 2 min.

Pour 2 tablespoons olive oil into a large pan on medium heat and add ½ bayleaf, thyme, 1 garlic clove and 1 sheet sage.

Cook for 1 minute, stirring constantly.

Stage 3 - 5 min.

Add the tomatoes, salt and pepper. Mix well.

Turn down the heat and cover. Leave to cook like this for 1 hour while you prepare the other vegetables.

Stage 4 - 5 min.

Peel the aubergines and dice them.

Stage 5 - 5 min.

Pour 3 tablespoonsful of oil into a frying pan on medium heat and add the diced aubergine, salt and pepper. Cook until they are lightly browned.

Set aside.

Stage 6 - 10 min.

Peel the peppers and dice them (using different colours makes the dish look attractive).

Stage 7 - 5 min.

Using the same frying pan on medium heat, pour in 3 tablespoonsful of olive oil and add the diced peppers, salt and pepper.

Cook until tender.

Set aside.

Stage 8 - 5 min.

Wash the courgettes, cut in half lengthways then slice.

Stage 9 - 7 min.

Using the same frying pan on medium heat, pour in 3 tablespoonsful of olive oil and add the courgettes, salt and pepper.

Cook until tender.

Set aside.

Stage 10 - 5 min.

Prepare the onion and slice thinly.

Stage 11 - 15 min.

Using the same frying pan on medium heat, pour in 3 tablespoonsful of olive oil and add the onion, salt and pepper.

Cook until lightly caramelized.

Set aside.

Stage 12 - 5 min.

Take the lid off the pan of tomatoes, remove and discard the herbs and garlic and leave some of the liquid to boil off.

Stage 13 - 3 min.

Then add all the vegetables and a few thyme leaves. Mix well.

Heat everything through together for a few minutes.

Your ratatouille is ready.

Remarks

The proportions given are only for guidance, so you can adapt them to suit your own taste.

Ratatouille can be served hot or cold, either on its own or with rice, for example.

And to drink?

A well-chilled Provence rosé.

Keeping: A few days in the fridge, covered with 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	10 RDI=4 %	50 RDI=5 %	80 RDI=10 %	1,010 RDI=50 %	4,210 RDI: 50 %
Per 100 g	0	4 RDI=0 %	7 RDI=1 %	80 RDI=4 %	350 RDI: 4 %
Per person	3 RDI=1 %	20 RDI=2 %	30 RDI=4 %	340 RDI=20 %	1,400 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 3 people : 4.65 €
Per person : 1.55 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

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Rata-tart

"Rata-tart" is a tart filled with ratatouille and polenta. The layer of polenta in the bottom separates the pastry from the ratatouille and so keeps it crisp.
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