Ratatouille (Provençal Vegetable Stew)
In short: Eggplant, zucchini, peppers and tomatoes cooked in olive oil with garlic and thyme until soft, the sun-ripened stew of Provence. It takes about 1 h 35 min in total and makes 6 servings.
- Prep
- 30 min
- Cook
- 1 h 5 min
- Resting
- 20 min
- Total
- 1 h 35 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 245 kcal
Ratatouille is a summer stew from Provence and the area around Nice, made when eggplant, zucchini, peppers and tomatoes are all at their best. The vegetables are cooked separately in olive oil so that each keeps its own shape and taste, then simmered together briefly with garlic and herbs. Eat it warm or cold, as a main with rice or bread, or as a side with grilled fish and roast chicken. It improves overnight.
Instructions
- Toss the eggplant cubes with 1/2 tsp of the salt in a colander and leave for 20 minutes. Rinse quickly and pat dry with a clean towel.
- Heat 3 tbsp of the oil in a large wide pot over medium-high heat. Fry the eggplant in two batches for 6 to 8 minutes each, until golden and soft. Move to a plate.
- Fry the zucchini in 2 tbsp oil for 5 minutes until lightly browned, then set aside with the eggplant. Fry the peppers in 2 tbsp oil for 6 minutes until they soften at the edges.
- Add the last 2 tbsp oil and the onion to the pot. Cook over medium heat for 8 minutes until soft and golden. Stir in the garlic and tomato paste for 1 minute.
- Add the tomatoes, thyme, bay leaves and the remaining salt. Simmer for 15 minutes, until the sauce reduces and thickens.
- Return all the vegetables to the pot and fold gently. Cover and simmer over low heat for 20 minutes, stirring once or twice, until everything is tender but still holds its shape.
- Remove the thyme stems and bay leaves. Season with black pepper and more salt if needed, then stir in the basil.
- Serve warm, at room temperature or chilled.
Tips
- Cooking each vegetable separately keeps ratatouille from turning to mush. If you are short of time, fry them one after another in the same pan, adding oil as needed.
- Leftovers make an excellent sauce for pasta, a topping for toast or a filling for a sandwich with crusty bread.
Questions and answers
Is ratatouille served hot or cold?
Both. In France it is often served warm beside grilled meat or fish, then cold the next day as a starter with bread.
How long does ratatouille keep?
Up to 5 days in a covered container in the fridge. It also freezes for 3 months, though the vegetables will be softer after thawing.
What is the difference between ratatouille and confit byaldi?
Confit byaldi arranges thin vegetable slices in a spiral over a tomato and pepper base and bakes them. Ratatouille is a chunky stew cooked on the stove.
How long does it take to make Ratatouille (Provençal Vegetable Stew)?
About 1 h 35 min in total: 30 min of preparation and 1 h 5 min of cooking.
How many calories are in Ratatouille (Provençal Vegetable Stew)?
About 245 kcal per serving, with 4 g of protein, 20 g of carbohydrates and 18 g of fat. These values are estimates.
Nutrition per serving
| Calories | 245 kcal |
|---|---|
| Protein | 4 g |
| Carbohydrates | 20 g |
| Fat | 18 g |
| Fiber | 7 g |
| Sugar | 12 g |
| Sodium | 590 mg |
Estimated values, calculated from the ingredients.
