1,516 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

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 €

12 people

13 Ingredients

Last modified on: September 29^th 2013

For this recipe: I want to make it (546×) I made it (590×) Comment Send to a friend Ask me a question Follow Printable Diaporama Vidéo User-friendly URL

For 12 people, you will need:

1 2 kgs tomato
2 2 bayleaves
3 thyme
4 4 cloves garlic
5 4 sheets sage
6 8 tablespoons olive oil
7 600 g egg-plant or aubergine
8 600 g green pepper
9 600 g courgette
10 600 g onion
11 200 ml olive oil
12 salt
13 pepper
Total weight: 4,765 grams

Change to the quantities for:

2 people 3 people 6 people 12 people 18 people

Change measures:

Metric

Metric weight Metric volumes

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 2 kgs tomato.

Stage 2 - 2 min.

Pour 8 tablespoons olive oil into a large pan on medium heat and add 2 bayleaves, thyme, 4 cloves garlic and 4 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	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 %

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 12 people : 18.55 €
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.
84 K4.2 1 hour 15 min.

This recipe uses (among others)

Other recipes you may also like

Here is the recipe for the very classic but delicious "galette des rois" (Epiphany galette) in puff or flaky pastry (pâte feuilletée) with almond cream or frangipane . You will also see some professional tips to easily handle the dough, and obtain a nice and regular galette.

January 1^st 2025305 K 24.5 3 hours 8 min.

Soft fruits in sabayon

This recipe is made by briefly cooking an assortment of soft fruits (raspberries, blackcurrants, blackberries, blueberries, currants...) with a little sugar to glaze them. They are served in a small dish, covered with a delicious sabayon which can be lightly "burned" on surface.

February 21^th 2011275 K3.9 50 min.

Home-made terrine of foie gras

Preparing your own home-made foie gras from raw is immensively satisfying: good quality liver and a simply amazing flavour – much better than anything you can buy. This recipe is a bit tricky, but quite within everyone's grasp, as long as you follow the 3 most delicate stages carefully. These are, in order: de-veining the liver, seasoning and cooking. As usual, I have explained every stage of the recipe in full, with photos to help you.

December 16^th 20245.27 M 64.2 4 days 15 hours 50 min.

Vegetable pie

Three layers of vegetables, baked in puff pastry.

September 10^th 2018248 K3.9 1 hour 25 min.

Broad bean salad with Parmesan

A salad that combines crunchy almonds, tender broad beans, with the flavours of balsamic vinegar, parmesan and herbs.

February 21^th 2011283 K3.8 25 min.

News list of cooking-ez.com

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