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.
It is a ragout of different vegetables (aubergines, peppers, courgettes, onions) in a tomato sauce.
115 K 4.5/5 (28 reviews)
1 hour 55 min.
Easy
12 people
13 IngredientsLast modified on: September 29th 2013
2 kgs 
2 
4 
4 sheets 
8 tablespoons 
600 g egg-plant or aubergine
600 g green pepper
600 g 
600 g 
Times for this recipe
Preparation: 1 hour 8 min.
Cooking: 45 min.
All in all: 1 hour 55 min.
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Step by step recipe
Stage 2 - 2 min.
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.
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.
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.
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.
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.
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.
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.
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 | 50 RDI=20 % | 200 RDI=20 % | 340 RDI=50 % | 4,020 RDI=200 % | 16,850 RDI: 200 % |
| 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 % |
How much will it cost?
- For 12 people : 18.55 €
- Per person : 1.55 €
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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.
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This recipe uses (among others)
Tomato
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Courgette
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Onion
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Egg-plant or aubergine
Like these other recipes: Moussaka, Cauliflower and purple eggplant with Greek pesto, Madras rice, Vegetable tian, Ratatouille confite, ... See them all 7
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