Ratatouille

Name: Ratatouille
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 6 servings
Cuisine: French
Ingredients: 600 g aubergines (about 2 medium, cut into 2 cm cubes); 600 g courgettes (about 3 small, cut into 2 cm half-moons); 1 whole red bell pepper (cut into 2 cm pieces); 1 whole yellow bell pepper (cut into 2 cm pieces); 1 whole green bell pepper (cut into 2 cm pieces); 300 g onions (about 2, sliced); 800 g ripe tomatoes (about 6 large); 4 cloves garlic (finely chopped); 150 ml extra virgin olive oil (divided); 4 sprigs fresh thyme; 1 leaf bay leaf; 1 bunch fresh basil (leaves torn, small handful); salt (to taste); black pepper (to taste, freshly ground)

Serves 6 · 120 min · French

Ingredients

600 g aubergines
600 g courgettes
1 red bell pepper
1 yellow bell pepper
1 green bell pepper
300 g onions
800 g ripe tomatoes
4 cloves garlic
150 ml extra virgin olive oil
4 sprigs fresh thyme
1 leaf bay leaf
1 bunch fresh basil
to taste salt
to taste black pepper

Method

01
Prepare the vegetables Cut the aubergines, courgettes and peppers into pieces about two centimetres across, slice the onions, and chop the garlic, keeping each vegetable in its own bowl.
02
Peel the tomatoes Cut a small cross in the base of each tomato and drop them into a pan of boiling water for about thirty seconds, then lift them into cold water, slip off the skins and roughly chop the flesh.
03
Fry the aubergine Heat four tablespoons of olive oil in a large heavy pot over medium high heat, add the aubergine with a pinch of salt, and fry, stirring now and then, until golden and soft, about ten minutes, then lift it out into a bowl.
04
Fry the courgettes Add two more tablespoons of olive oil to the same pot, fry the courgettes with a pinch of salt until lightly golden but still holding their shape, about eight minutes, then add them to the aubergine bowl.
05
Soften onions and peppers Lower the heat to medium, add two tablespoons of olive oil, then the onions and peppers with a pinch of salt, and cook, stirring often, until soft and sweet, about twelve minutes.
06
Cook the tomatoes Stir in the garlic for one minute, then add the chopped tomatoes, thyme and bay leaf and let it bubble gently until the tomatoes break down into a thick sauce, about ten minutes.
07
Simmer together Return the aubergine and courgettes to the pot, stir gently, season with salt and black pepper, then cover partly and simmer on low heat for about forty minutes, stirring carefully once or twice.
08
Rest and finish Take the pot off the heat, remove the thyme stalks and bay leaf, drizzle over the remaining olive oil, stir in the torn basil and let it rest for about ten minutes before serving.

Method

Prepare the vegetables

Cut the aubergines, courgettes and peppers into pieces about two centimetres across, slice the onions, and chop the garlic, keeping each vegetable in its own bowl.

Keeping the pieces a similar size means they cook evenly and hold their shape in the final stew.

Peel the tomatoes

Cut a small cross in the base of each tomato and drop them into a pan of boiling water for about thirty seconds, then lift them into cold water, slip off the skins and roughly chop the flesh.

If good fresh tomatoes are out of season, use 800 grams of tinned whole peeled tomatoes instead.

Peel the tomatoes · 00:30

Fry the aubergine

Heat four tablespoons of olive oil in a large heavy pot over medium high heat, add the aubergine with a pinch of salt, and fry, stirring now and then, until golden and soft, about ten minutes, then lift it out into a bowl.

Aubergine soaks up oil quickly; resist adding lots more, it will release some as it softens. Fry in two batches if the pot is crowded so it browns instead of steaming.

Fry the aubergine · 10 min

Fry the courgettes

Add two more tablespoons of olive oil to the same pot, fry the courgettes with a pinch of salt until lightly golden but still holding their shape, about eight minutes, then add them to the aubergine bowl.

Fry the courgettes · 8 min

Soften onions and peppers

Lower the heat to medium, add two tablespoons of olive oil, then the onions and peppers with a pinch of salt, and cook, stirring often, until soft and sweet, about twelve minutes.

Keep the heat moderate; the onions should turn soft and pale gold, not dark brown.

Soften onions and peppers · 12 min

Cook the tomatoes

Stir in the garlic for one minute, then add the chopped tomatoes, thyme and bay leaf and let it bubble gently until the tomatoes break down into a thick sauce, about ten minutes.

Cook the tomatoes · 10 min

Simmer together

Return the aubergine and courgettes to the pot, stir gently, season with salt and black pepper, then cover partly and simmer on low heat for about forty minutes, stirring carefully once or twice.

Stir with a wide spoon and a light hand so the vegetables stay in distinct pieces rather than turning to mush. If it looks watery near the end, take the lid off for the last ten minutes.

Simmer together · 40 min

Rest and finish

Take the pot off the heat, remove the thyme stalks and bay leaf, drizzle over the remaining olive oil, stir in the torn basil and let it rest for about ten minutes before serving.

Ratatouille tastes even better the next day; it keeps for three days in the fridge and is often served at room temperature.

Rest and finish · 10 min

Ratatouille

Ingredients

Method

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