1,563 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

Name: Ratatouille
Prep time: 1 h 8 min
Cook time: 44 min
Total time: 1 h 52 min
Yield: 6 people
Cuisine: French
Ingredients: 1 kg tomato; 1 bayleaf; thyme; 2 cloves garlic; 2 sheets sage; 4 tablespoons olive oil; 300 g egg-plant or aubergine; 300 g green pepper; 300 g courgette; 300 g onion; 100 ml olive oil; salt; pepper

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.

132 K 4.5/5 (28 reviews)

1 hour 55 min. difficulté

Easy

9.30 €

6 people

13 Ingredients

Last modified on: September 29^th 2013

For 6 people, you will need:

1 1 kg tomato
2 1 bayleaf
3 thyme
4 2 cloves garlic
5 2 sheets sage
6 4 tablespoons olive oil
7 300 g egg-plant or aubergine
8 300 g green pepper
9 300 g courgette
10 300 g onion
11 100 ml olive oil
12 salt
13 pepper
Total weight: 2,385 grams

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 1 kg tomato.

Stage 2 - ⌛ 2 min.

Pour 4 tablespoons olive oil into a large pan on medium heat and add 1 bayleaf, thyme, 2 cloves garlic and 2 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	20 RDI=9 %	100 RDI=9 %	170 RDI=30 %	2,010 RDI=100 %	8,430 RDI: 100 %
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 6 people : 9.30 €
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.
90 K4.2 1 hour 15 min.

This recipe uses (among others)

Other recipes you may also like

Endive and walnut salad

This salad has a double dose of walnut flavour: walnut oil in the vinaigrette and crunchy walnut kernels.

May 11^th 201492 K4.9 25 min.

Gravlax

Gravlax is a Nordic speciality and consists of boned salmon dry-cured overnight in salt and sugar. The cured salmon can be eaten like smoked salmon, just with a trickle of lemon juice, or with a light sauce of cream cheese and herbs.

July 11^th 201682 K5 12 hours 25 min.

Fillets of sole Dieppoise

In principal, fillets of sole Dieppoise are poached and served with a creamy sauce and small shellfish. I am offering a new twist on the dish, with the fish sautéed rather than poached, a cream sauce flavoured with mussel stock, and served with shellfish (mussels, cockles and clams), mushrooms and boiled potatoes. The recipe is quite long and prepared in separate stages (fish, sauce, mushrooms, shellfish, potatoes). The tricky bit is having everything hot to assemble and serve.

December 30^th 201991 K3.9 1 hour 30 min.

Quince and apple compote

This compote is a tricky balancing act between the characteristic quince flavour and just enough apples to sweeten it. You should end up with a compote that has a delicate quince flavour rounded out by the apples and brown sugar.

December 30^th 2019132 K3 60 min.

Soup Cornouaillaise

This rustic soup comes from Cornouailles in Brittany – France's very own Cornwall. It is made with fried bacon and onions, and thickened with a little buckwheat flour, typical of the region.

May 9^th 202141 K 45 min.

News list of cooking-ez.com

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