1,490 easy and fully explained recipes, with +66K photos and 78 videos

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.

116 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 (357×) I made it (389×) Comment Send to a friend Ask 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 g 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.
79 K4.2 1 hour 15 min.

This recipe uses (among others)

Other recipes you may also like

You should not soak strawberries in water

When using strawberries in a recipe, the usual way is to soak in water, which is actually a very bad idea. Just look at how to preserve them here.
February 21^th 2011169 K3 10 min.

Stewed apricots

Here is how to make delicious stewed apricots, both an easy and a more sophisticated way.
July 12^th 2023795 K 143.5 1 hour 20 min.

This might appear to be a straightforward recipe: choux pastry, chocolate confectioner's custard and fondant icing, but in practice it is quite technically tricky and all three stages need care to produce a perfect result. But don't let that discourage you; there are demonstration videos and I will...
February 6^th 2011303 K 34.5 3 hours 55 min.

Pasta with pesto and preserved tomatoes

In this recipe, the pasta (whatever kind you prefer) is served with shreds of fried ham and chopped preserved tomatoes as well as a good dollop of pesto.
September 9^th 201557 K3.8 25 min.

Roast in the bag pork with fondant vegetables.

Roasting "in the bag" is a simple but long method. The meat is sealed in a bag and cooked slowly at moderate temperature, keeping it very tender and with an amazing flavour. Meat cooked like this produces delicious juicies without adding anything else. These can be used to cook vegetables to a...
April 12^th 2020118 K4 5 hours 45 min.

News list of cooking-ez.com

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