France · France

Ratatouille (Provençal Vegetable Stew)

Name: Ratatouille (Provençal Vegetable Stew)
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6 servings
Cuisine: France
Ingredients: eggplant, cubed 500 g; zucchini, sliced 400 g; red bell pepper, sliced 1 pieces; ripe tomatoes, chopped 4 pieces; yellow onion, chopped 1 pieces; garlic cloves, minced 4 pieces; olive oil 60 ml; fresh thyme 5 g; fresh basil, torn 10 g; fine salt 2 tsp; black pepper 1 tsp

Eggplant, zucchini, bell pepper and tomato simmered with garlic and herbs until silky and bright.

60 minutes · 6 servings · Easy

Ratatouille is a dish where the vegetables are cooked separately and only brought together at the end, which is what keeps each one recognisable. Eggplant is fried rather than stewed so it does not collapse into the pot. Nobody agrees on the order, and every household defends its own sequence.

Ingredients

eggplant, cubed500 g
zucchini, sliced400 g
red bell pepper, sliced1 pieces
ripe tomatoes, chopped4 pieces
yellow onion, chopped1 pieces
garlic cloves, minced4 pieces
olive oil60 ml
fresh thyme5 g
fresh basil, torn10 g
fine salt2 tsp
black pepper1 tsp

Directions

1
Soften onion and garlic in olive oil over medium heat until translucent.
Onion is soft and smells sweet.
2
Add eggplant and cook 5 minutes until edges begin to brown.
Eggplant looks glossy and slightly shrunken.
3
Add bell pepper and tomatoes; season with thyme, salt and pepper.
Vegetables release juices and the mix smells herby.
4
Add zucchini and simmer covered for 20 minutes, stirring occasionally.
Vegetables are silky and the sauce is glossy.
5
Stir in torn basil and adjust seasoning before serving.
Basil is wilted and the stew smells of Provence.

Source: WorldBite Editorial · WorldBite Proprietary Editorial Content