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Ratatouille

European · 60 min · Medium · 4 servings

Ratatouille

The Provençal summer-vegetable stew, cooked the honest way — each vegetable browned so it keeps its character, then folded together to melt into a glossy, herby whole.

~250 cal per serving — Calories are approximate, per serving — a guide only.

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Plan it:

Method

  1. 1

    Brown the eggplant

    ⏱ 8 min

    Heat a good glug of the oil in a large pan over medium-high heat. Fry the eggplant until golden and soft, adding a splash more oil if it drinks it all up. Tip out and set aside.

  2. 2

    Brown the zucchini and peppers

    ⏱ 7 min

    Add a little more oil and fry the zucchini and peppers in the same pan until browned at the edges but still holding their shape. Set aside with the eggplant.

  3. 3

    Soften the base

    ⏱ 7 min

    Lower the heat, add the last of the oil and cook the onion and garlic gently until soft and sweet, scraping up any browned bits from the pan.

  4. 4

    Simmer together

    ⏱ 15 min

    Return all the vegetables, add the tomatoes, oregano and thyme, and season. Simmer gently, stirring now and then, until everything is tender and the sauce has reduced and turned glossy.

  5. 5

    Rest and finish

    Fish out the thyme stalks, taste for salt and pepper, and tear the basil through. Ratatouille is best after resting a few minutes — even better the next day, warm or at room temperature.

Notes

Cooking the vegetables in batches instead of dumping them in together is what stops it turning to gray mush — each one gets a chance to brown. Serve with crusty bread, rice or polenta.

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