Ratatouille
summer vegetables stew
Ingredients
- 600 g zucchini
- 600 g eggplant
- 600 g tomato
- 150 g red bell pepper
- 150 g yellow bell pepper
- 200 g onion
- 114 g olive oil
- 15 g garlic
- 12 g salt
- 0.6 g black pepper
- 1.2 g fresh thyme
- 0 g bay leaf
- 5 g parsley
- 5 g celery
- 2.4 g basil
Method
- 1. Heat the oven to 300°F / 150°C. Cut zucchini, eggplant, peppers, and onion into 2–3 cm pieces. Peel, seed, and chop the tomatoes. Crush the garlic.
- 2. Brown zucchini, eggplant, peppers, and onion separately in a wide skillet over medium-high heat, dividing the olive oil between batches. Avoid crowding; drain each batch and transfer to a Dutch oven or lidded oven-safe pot.
- 3. Tie thyme, bay leaf, parsley stems, and celery leaves with kitchen twine. Add this bouquet, tomatoes, garlic, salt, and pepper to the vegetables. Fold together gently.
- 4. Cover with parchment and a lid. Braise 40–45 min, until all vegetables yield to a fork; extend cooking if needed. Remove the bouquet, stir in chopped basil, and adjust seasoning.
Notes
Nutrition includes all measured oil and the bouquet garni; draining and removing the herbs reduces the amount eaten.
Source and attribution
Adapted from the City of Nice, La Ratatouille Niçoise