Ratatouille

Name: Ratatouille
Cook time: 59 min
Total time: 59 min
Yield: 4 servings
Cuisine: French
Ingredients: 1 tsp Red Wine Vinegar; 1 bunch Fresh basil; 5 tbsp Olive oil; 1 tsp Sugar; 1 pinch Black Pepper; 1 pinch Salt; 2 pcs Bell peppers; 2 pcs Eggplant; 3 clove Garlic clove; 1 pcs Onion; 4 pcs Tomatoes; 4 pcs Zucchini

59 min

4 servings

Simple

Enjoy the vibrant flavors of this classic French vegetable stew, Ratatouille. It's a delightful medley of sun-ripened vegetables, simmered to perfection, making it an ideal side dish or light main for any occasion.

Steps

Prepare the vegetables: Cut the aubergines, courgettes, and bell peppers into 1.5cm chunks. For the aubergines, cut in half lengthways, then again, then across. For courgettes, trim ends and slice. For bell peppers, remove stalk and membrane, then chop.

Prepare the tomatoes: Score a small cross on the base of each tomato. Place them in a heatproof bowl, pour boiling water over them for 20 seconds, then drain and cover with cold water. Once cooled, peel the skin, quarter, remove seeds, and roughly chop the flesh.

Brown the aubergines: Heat 2 tbsp of olive oil in a sauté pan over medium heat. Brown the aubergines for 5 minutes on each side until soft. Set aside.

Fry the courgettes: In the same pan, add 1 tbsp of olive oil and fry the courgettes for 5 minutes until golden on both sides. Set aside.

Fry the bell peppers: Repeat with the bell peppers, frying them until slightly softened but not fully cooked. Set aside.

Cook onion and garlic: Tear up the basil leaves and set half aside for garnish. Add the remaining 2 tbsp of olive oil to the pan (if needed) and cook the chopped onion for 5 minutes. Add the finely chopped garlic and fry for another minute.

Add flavorings and tomatoes: Stir in the red wine vinegar and sugar. Tip in the chopped tomatoes and the first half of the basil.

Combine and simmer: Return all the fried vegetables (aubergines, courgettes, bell peppers) to the pan. Season with salt and black pepper. Cook for another 5 minutes to allow the flavors to meld.

Serve: Serve the ratatouille warm, garnished with the remaining fresh basil.