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.
111 K 4.5/5 (28 reviews)
1 hour 55 min.
Easy
18 people
13 IngredientsLast modified on: September 29th 2013
6 lb + 9.6 oz 
3 
6 
6 sheets 
12 tablespoons 
1 lb + 15.7 oz egg-plant or aubergine
1 lb + 15.7 oz green pepper
1 lb + 15.7 oz 
1 lb + 15.7 oz 
Times for this recipe
Preparation: 1 hour 8 min.
Cooking: 45 min.
All in all: 1 hour 55 min.
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 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 | 70 RDI=30 % | 300 RDI=30 % | 510 RDI=80 % | 6,040 RDI=300 % | 25,270 RDI: 300 % |
| 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 18 people : 27.80 €
- 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.
75 K4.5 1 hour 15 min.
This recipe uses (among others)
Tomato
Like these other recipes: Tabbouleh, Tomato tart, Greek salad with chicken, Tomato meat balls, Beans with tomatoes, ... See them all 75
Courgette
Like these other recipes: Italian style gratin, Vegetable tian, Couscous, Eggs with tomatoes and courgettes, Tomato and courgette tart, ... See them all 46
Onion
Like these other recipes: Roscoff loaf, Couscous, Cauliflower tabouleh, Melt-in-the mouth meat and vegetables in a sealed casserole, Filet mignon with mustard and tarragon sauce, ... See them all 146
Egg-plant or aubergine
Like these other recipes: Cauliflower and purple eggplant with Greek pesto, Two-cheese vegetable gratin, Madras rice, Vegetable tian, Moussaka, ... See them all 6
Other recipes you may also like
Bechamel sauce
Bechamel sauce is a classic, made from a cooked butter-flour mix called "roux", where milk is added and slowly cooked. We get a thick sauce, used in many recipes.June 13th 2024423 K4.3 20 min.
Yeast-based flaky dough (for croissants)
This yeast-based flaky dough (or croissant dough) is where puff pastry meets a yeast dough (such as brioche dough). This means that not only will we get flaky layers, but the dough will also swell and rise. The method is along the same lines as for a feuilletage: the basic dough is first kneaded,...June 9th 2019146 K 4 3 hours 60 min.
Avocado mayonnaise
This version of mayonnaise, as creamy as ever but with a delicious avocado flavor, is a perfect accompaniment to fish, vegetables and even canapés.July 17th 20247,222 10 min.
Tiramisu
Classic italian recipe (the name means "pull me up" or more poetically, "take me up to the sky"). It's similar to a charlotte in its structure: layers of flavoured biscuits between layers of smooth cream.July 27th 2013491 K5 50 min.
Fresh mint ice-cream
This well-flavoured ice-cream is excellent on its own, or in profiteroles with a chocolate sauce for example.February 21th 2011526 K4.6 1 hour 35 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-11-24)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.