Anne Willan

Ratatouille

Preparation info
  • Serves

    4

    • Difficulty

      Medium

Appears in
top 1000French Regional Cooking
French Regional Cooking

By Anne Willan

Published 1981

  • About

‘Ratatouille’ is among the many names that linger from the old Provencal language. Two teaspoons of the herb mixture ‘herbes de Provence’ may be substituted for the basil, thyme and aniseed in the recipe.

Ingredients

1 medium aubergine, halved and cut in 1

Method

Sprinkle the aubergine/eggplant and courgette/zucchini slices with salt and let stand for 30 minutes to draw out their liquid. Drain them, rinse with cold water and dry on paper towels.

Heat half the oil in a large casserole, add the onions and cook over low heat, occasionally stirring, until soft but not brown. Layer the onions, aubergine, courgettes, tomatoes and peppers in the casser