Ratatouille

Stewed aubergine, courgettes, peppers, onions and tomatoes

Preparation info

  • Serves

    8

    • Difficulty

      Easy

    • Ready in

      1 hr 5

Appears in

The Cooking of Provence

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

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.

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