Everyone can make a ratatouille and if you thought this is a sophisticated dish only a top restaurant can bring you then you are mistaken. Ratatouille sounds very much like what it is: provencal vegetables being stirred in olive oil for a while!
So yes everyone can make ratatouille but it can be as basic as it can be glorious. This recipe will stir you and your ratatouille to glory!
Cooking time really depends on what you are up to (45 min to 3 hours): the longer you cook the sweeter and ‘confit like’ it will be. You can serve this with couscous, sausages or merguez/ and yoghurt sauce for a wholesome mediterranean meal. Left overs can be mixed with tapenade and baked in pastry to make a provencal type of tart or on grilled quality bread. Or add celery, balsamic vinegar, grilled pine nuts and reheat to serve as a “caponata”.
First read the tips for excellence, then get cracking, bypass them if you’re short on time or patience!! You do not have to use them all.
- Cook the capsicum in the oven to burn the skin and then peel off.
- Blanche the tomatoes for 2 min, then peel them
- Blanch the eggplant (they will need less oil in the cooking process)
- Do not cook all the veggies at the same time
- Use a bit of chilli to give oomph.
You will need:
- Onion: 1 cut finely
- Garlic: 1 cut finely
- Capsicum: 1 red, 1 green, cut in small square.
- Zucchini: 2 cubed
- Eggplant: 1 cubed
- Tomatoes: 400g cubed
- Basil: a few leaves, cut finely
- Thyme: 1 sprig
- Olive oil: as needed
Let’s do it:
On medium heat to start:
- In a large pot, cook garlic and onion with olive oil and thyme, for about 3 min.
- Add the capsicum and stir for about 5 min.
- Add the eggplant and stir for about 5 min.
- Add the Zucchini and stir for about 2 min.
- Add the tomatoes, stir well and partly cover, cook on slow heat for about 25min.
- Season to linking, sprinkle basil and serve.