
Dinner
Ratatouille – Provençal vegetable stew
A Provençal vegetable stew with aubergine, courgette, pepper and tomato. The vegetables simmer gently until soft and deeply flavoured.
Shopping List
Rate:
65 min total
4 servings
Easy
Ingredients
servings
Vegetables
- 1 stk Aubergine, diced
- 2 stk Courgettes, halved and sliced
- 2 stk Bell peppers, cut into pieces
- 400 g Chopped tomatoes (tinned)
- 1 stk Onion, chopped
- 3 fed Garlic cloves, finely chopped
Seasoning and oil
- 3 spsk Olive oil
- 1 tsk Dried thyme
- 1 tsk Salt
- 0.5 tsk Black pepper
Instructions
- 1
Sauté onion and garlic
- Heat olive oil in a wide pot or deep pan over medium heat.
- Sauté onion for 3–4 minutes until soft. Add garlic and stir for one minute.
5 minPan - 2
Add the vegetables
- Add aubergine, courgette and pepper to the pot. Stir well.
- Pour the chopped tomatoes over. Sprinkle with thyme, salt and pepper.
5 minPan - 3
Simmer slowly
- Cover and let it simmer on low heat for 30–35 minutes.
- Taste and adjust salt and pepper. The vegetables are ready when soft but still with a little bite.
35 minPan
Details
Storage
Fresh
- • Duration: 3 days
- • Temperature: 5°C
- • Method: Store in a covered container in the fridge. The flavour improves the next day.
Frozen
- • Duration: 60 days
- • Temperature: -18°C
- • Method: Ratatouille freezes well. Thaw in the fridge overnight.
Tips
Preparation
- • Cut the vegetables into roughly equal sizes so they cook evenly.
Cooking
- • Lift the lid as little as possible – the steam keeps the vegetables moist.
Serving
- • Serve with good bread and perhaps a piece of fresh mozzarella.
Variations
Flavor
- Add a pinch of chilli flakes for a warm kick.
Method
- Ratatouille can also be baked in the oven at 180 °C for 40 minutes.
Author
N
Nordmad
Keep a great tone in the comments. No ads, spam, or sensitive personal data.
Comments
Keep a great tone in the comments. No ads, spam, or sensitive personal data.
Comments
Author
N
Nordmad