1,569 easy and fully explained recipes, with +66K photos and 78 videos

This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...

Ratatouille

Name: Ratatouille
Prep time: 1 h 8 min
Cook time: 44 min
Total time: 1 h 52 min
Yield: 6 people
Cuisine: French
Ingredients: 1 kg tomato; 1 bayleaf; Thyme; 2 cloves garlic; 2 sheets sage; 4 tablespoons olive oil; 300 g egg-plant or aubergine; 300 g green pepper; 300 g courgette; 300 g onion; 100 ml olive oil; Salt; Pepper

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.

133 K 4.5/5 (28 reviews)

1 hour 55 min. difficulté

Easy

9.30 €

6 people

13 Ingredients

Last modified on: September 29^th 2013

For 6 people, you will need:

1 1 kg tomato
2 1 bayleaf
3 Thyme
4 2 cloves garlic
5 2 sheets sage
6 4 tablespoons olive oil
7 300 g egg-plant or aubergine
8 300 g green pepper
9 300 g courgette
10 300 g onion
11 100 ml olive oil
12 Salt
13 Pepper
Total weight: 2,385 grams

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 1 kg tomato.

Stage 2 - ⌛ 2 min.

Pour 4 tablespoons olive oil into a large pan on medium heat and add 1 bayleaf, Thyme, 2 cloves garlic and 2 sheets 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	22 RDI=35 %	100 RDI=38 %	169 RDI=232 %	2,012 RDI=101 %	8,425 RDI: 101 %
Per 100 g	0	4 RDI=2 %	7 RDI=10 %	84 RDI=4 %	354 RDI: 4 %
Per person	3 RDI=6 %	16 RDI=6 %	28 RDI=39 %	335 RDI=17 %	1,404 RDI: 17 %

How much will it cost?

For 6 people : 9.30 €
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.

Some other recipes using this recipe

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.
90 K4.2 1 hour 15 min.

This recipe uses (among others)

Other recipes you may also like

Clarified butter

This is a way of melting butter to eliminate all the impurities. The clarified butter can then be heated without spoiling, and is more digestible. It is ideal for cooking at high temperatures where small black specks would spoil the appearance, or for emulsified sauces like béarnaise or mousseline.

June 21^th 2017488 K4.2 2 hours 15 min.

Real custard sauce (crème anglaise)

Real custard or vanilla sauce consists of egg yolks beaten with sugar and cooked slowly in vanilla milk. It is the base or the accompaniment for many desserts.

January 17^th 2018446 K 24.3 45 min.

Hachis parmentier

This is the French answer (meat with mashed potato and cheese) to the English cottage or shepherd's pie: a typical family recipe which is an excellent way of using up leftover meat. The proportions are vague here: you need "whatever you have left over"...

February 21^th 2011427 K 24.3 1 hour 25 min.

How to glaze a tart

Professional pastrycooks usually say that "a beautiful cake is already half sold", it is one of the reasons why they do not put a tart on sale without glazing it ("abricoter" in Fench), i.e. coating it with a thick apricot syrup. This glaze gives a glossy finish to the tart (see the photographs below) and also protects it from the air and thus from oxidation and browning. It's a quite simple technique that you can easily apply to give to your desserts a professional look. This is how you do it.

February 15^th 2016485 K4.4 7 min.

Mayonnaise

Mayonnaise is a cold egg dressing, quite thick, served with many dishes, usually cold too: meat, fish, vegetables, etc.

February 16^th 2014833 K5 6 min.

News list of cooking-ez.com

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