Ratatouille

Name: Ratatouille
Prep time: 40 min
Cook time: 1 h
Total time: 1 h 40 min
Yield: Serves 4
Cuisine: France
Ingredients: 250 g (8 oz) eggplants (aubergines), cut into batons; 60 g (2 oz) chopped fresh basil leaves; bouquet garni (see Chef’s tips); 250 g (8 oz) zucchini (courgettes), cut into batons; 2 cloves garlic, chopped; 1 red capsicum (pepper), seeded and cut into short strips; 80 ml (2¾ fl oz) olive oil, for cooking; 250 g (8 oz) tomatoes, peeled, seeded and chopped; 1 onion, diced

Preparation info

Serves
4

Difficulty
Medium
Ready in
1 hr 40

Appears in

Vegetables

By Le Cordon Bleu

Published 1998

About

This is a classic dish from the sunny area of Provence using the freshest tomatoes, zucchini, eggplants, capsicums and onions, sautéed in olive oil with herbs.

Ingredients

1 onion, diced
80 ml (2¾ fl oz) olive oil, for cooking

Europe
France
Side dish
Gluten-free
Vegan
Provence
Mediterranean

Method

Preheat the oven to moderate 180°C (350°F/Gas 4). In an ovenproof frying pan, cook the onion in a little of the olive oil, over medium-low heat, for