Ratatouille

A taste of France… from Home!

7

A Hearty Vegetable Stew

This classic French dish hails from the town of Nice. The true beauty of ratatouille is the celebration of the natural vegetable and herb flavours.

Some chefs cook each vegetable separately then combine them at the last minute to really allow each vegetable its own flavour. However, the meal was originally a coarse peasant stew that likely comprised of seasonal vegetables chopped up and stewed together.

Prep Time: 20min

Cook Time: 55min

Total Time: 1hr 15min

Serves: 4

Ingredients

  • 2 x medium eggplants (aubergine)
    stemmed and diced into 2cm or ½ inch pieces
  • 2 x yellow onions
    diced into 2cm or ½ inch pieces
  • 4 x medium zucchini (courgette)
    diced into 2cm or ½ inch pieces
  • 2 x capsicums (bell peppers), any colour
    cored, seeded and diced into 2cm or ½ inch pieces
  • 4–5 x medium tomatoes
    diced into 2cm or ½ inch pieces
  • 4 x garlic cloves
    crushed and chopped
  • 1 bay leaf
    fresh or dried
  • 2 Tablespoons fresh oregano leaves
    or 1 teaspoon dried
  • 2 Tablespoons fresh basil leaves
    or 1 teaspoon dried
  • 2 Tablespoons chopped fresh parsley
    or 1 teaspoon dried
  • 2 Tablespoons extra virgin olive oil
  • Salt & pepper
  • Cooked rice or potatoes
    to serve

Method

Step 1
Start by slicing the eggplant then place in a colander and sprinkle with salt. Let drain in the sink or over a bowl while slicing the remaining vegetables.

Step 2
In a dutch oven or heavy-bottomed saucepan, heat oil over medium heat. Add onion and heat until soft (not browned).

Step 3
Add the capsicum, eggplant, zucchini and garlic cook for about 5 minutes.

Step 4
Add the tomatoes and herbs (bay leaf, oregano, basil, parsley) to the pan and bring to a low-medium heat.

Step 5
Simmer gently for 30 minutes or until vegetables are soft.

Step 6
Remove bay leaf. Season with salt and pepper to taste.

Step 9
Serve with rice or potatoes and enjoy with a glass of French red wine.