Ratatouille

Name: Ratatouille
Prep time: 35 min
Total time: 1 h 5 min
Yield: Serves 8
Cuisine: French
Ingredients: 500 g (1 lb) mild onions, sliced; 4 tablespoons finely chopped fresh parsley; 750 g (½ lb) tomatoes, skinned, de-seeded and chopped; 3 yellow or green peppers, sliced into 8 mm (⅜-inch) strips; 4 garlic cloves, bruised and chopped finely; 500 g (1 lb) courgettes; salt and pepper; 500 g (1 lb) aubergines; 100 ml (3½ fl oz) olive oil

Stewed aubergine, courgettes, peppers, onions and tomatoes

Preparation info

Serves
8

Difficulty
Easy
Ready in
1 hr 5

Appears in

The Cooking of Provence

By Patricia Lousada

Published 1995

About

Perhaps this is the best known of all the Provencal dishes. Cooking the vegetables separately at first helps them to retain their own character and the end result is a harmony of flavours.

Ingredients

500 g (1 lb) aubergines
500 g (1

Europe
France
Starter
Mediterranean
Vegan
Gluten-free

Method

Peel the aubergines and cut into 8 mm (⅜-inch) lengthways slices, then cut the slices into 8 mm (⅜-inch) strips. Leave the courgettes unpeeled but slice them into the same-sized strips. Place the aubergines and courgettes in colanders, sprinkle with salt, weigh down with small plates and weights and leave to drain for 30 minutes. Rinse under cold water and pat dry with kitchen paper.