Ratatouille

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Preparation info

    • Difficulty

      Medium

Appears in

Keep it Simple

By Alastair Little and Richard Whittington

Published 1993

  • About

A Provençal vegetable stew best served at room temperature, ratatouille should be a very basic preparation and not over-refined. Bad variations (vegetables diced too small, too much tomato, using dried herbs and so on) often debase one of the finest combinations of Mediterranean flavours.

It is very important to use the best extra virgin olive oil and to cook all the different vegetables separately, combining them only at the last moment The aubergines and courgettes must