Recipe
Ratatouille
Provence's great vegetable stew — eggplant, zucchini, peppers and tomato, each sautéed separately so they keep their character, then gently simmered together. Vegan, gluten-free, and even better the next day.
Ratatouille takes about 75 minutes and makes 4 servings. Each serving has 267 kcal.
- Preparation
- 25 minutes
- Cooking
- 50 minutes
- Total time
- 75 minutes
- Servings
- 4
Nutrition per serving
- Calories
- 267 kcal
- Protein
- 4 g
- Carbohydrates
- 20 g
- Fat
- 19 g
Ingredients
- Eggplant1 kom
- Zucchini2 kom
- Red and yellow bell peppers2 kom
- Tomatoes500 g
- Red onion1 kom
- Garlic3 čehova
- Olive oil6 žlica
- Thyme and rosemary1 žličica
- Fresh basil15 g
- Salt and pepperpo ukusu
Instructions
- 1
Cut the eggplant, zucchini and peppers into 2 cm pieces, keeping each vegetable in its own bowl; dice the onion, chop the garlic and roughly chop the tomatoes.
- 2
Heat 2 tablespoons of olive oil in a wide pan over medium-high heat and sauté the eggplant until golden on all sides, about 6 minutes; transfer to a large bowl.
Tip: Browning each vegetable separately is the whole point of ratatouille — tip them all in together from the start and you get a watery stew where everything tastes the same.
- 3
Add a little more oil and sauté the zucchini until just golden, about 4 minutes; add to the eggplant.
- 4
Sauté the peppers in the same pan for about 5 minutes, until softened and lightly charred at the edges; add to the bowl.
- 5
Lower the heat, soften the onion in the remaining oil for 3–4 minutes, then add the garlic and cook one minute more.
- 6
Add the tomatoes and thyme, season, and simmer until the tomatoes collapse into a sauce, about 10 minutes.
- 7
Return all the sautéed vegetables to the pan, fold together gently and simmer uncovered on low heat for 15 minutes.
Tip: A gentle simmer only — the vegetables should keep their shape. If it looks dry, add a spoonful of water rather than more oil.
- 8
Take the pan off the heat, rest for 10 minutes, then tear in the basil and check the salt — serve warm or at room temperature.
Cooking methods
On the stove
You need one wide, heavy pan and patience: medium-high heat for browning the vegetables in batches, then low for the final simmer. On gas, the vegetables should sizzle steadily when they hit the pan — if they sweat silently, wait for the oil to heat up.
On induction
Brown the batches on level 7 of 9, letting the pan reheat for a minute between vegetables. Drop to level 3 for the tomato sauce and the final combined simmer. A steel or cast-iron pan holds browning heat better than thin aluminium here.
Over an open fire
Ratatouille takes beautifully to fire: brown the vegetables in a wide pan over strong embers, then combine everything in a Dutch oven set over gentle embers for the slow simmer. A whisper of smoke suits the dish.
Recipe questions
- How long does this recipe take?
- Plan for about 75 75 minutes from start to finish.
- How many servings does this recipe make?
- This recipe makes 4 servings.
- Can I cook this recipe on induction?
- Yes. Brown the batches on level 7 of 9, letting the pan reheat for a minute between vegetables. Drop to level 3 for the tomato sauce and the final combined simmer. A steel or cast-iron pan holds browning heat better than thin aluminium here.
- Can I cook this recipe over an open fire?
- Yes. Ratatouille takes beautifully to fire: brown the vegetables in a wide pan over strong embers, then combine everything in a Dutch oven set over gentle embers for the slow simmer. A whisper of smoke suits the dish.
- Which dietary preferences does this recipe support?
- This recipe is tagged: vegetarian, vegan, glutenFree.
In the app
Cooking the way it should feel
One step on screen, a timer that keeps going, and clear progress until the dish is done.
