Ratatouille


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.
117 K 4.5/5 (28 reviews)
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Last modified on: September 29th 2013
For 12 people, you will need:

Change to the quantities for:
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 16:00, you will finish around : 18:55.Change start time
To finish around 7pm, you'll need to have started before: 17:40.Change end time

Step by step recipe


Stage 1 - 40 min.
Ratatouille
Prepare 2 litres tomato.

Stage 2 - 2 min.
Ratatouille
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.
Ratatouille
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.
Ratatouille
Peel the aubergines and dice them.

Stage 5 - 5 min.
Ratatouille
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.
Ratatouille
Peel the peppers and dice them (using different colours makes the dish look attractive).

Stage 7 - 5 min.
Ratatouille
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.
Ratatouille
Wash the courgettes, cut in half lengthways then slice.

Stage 9 - 7 min.
Ratatouille
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.
Ratatouille
Prepare the onion and slice thinly.

Stage 11 - 15 min.
Ratatouille
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.
Ratatouille
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.
Ratatouille
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 recipe50 RDI=20 %200 RDI=20 %140 RDI=20 %2,220 RDI=110 %9,310 RDI: 110 %
Per 100 g04 RDI=0 %3 RDI=0 %50 RDI=2 %200 RDI: 2 %
Per person3 RDI=1 %20 RDI=2 %10 RDI=2 %190 RDI=9 %780 RDI: 9 %
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 : 17.75 €
  • Per person : 1.50 €

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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