Ratatouille – Ratatouille

Atsuko

September 18, 2023

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Atsuko

Founder of @Umami Sans Frontières

This is a dish from the Provence region in southern France. Since the vegetables are cut into small pieces and stir-fried separately, they can be thoroughly cooked and simmered until they are soft. The next day, the flavors are absorbed and it’s delicious even when eaten cold. A convenient dish that can be used in a variety of ways, such as being able to be used as an omelet or as a substitute for pasta sauce.

Expense

💵

Preparation

20 mins

Baking time

40 mins

Rest time

Ingredients

1 Portions

Metric Imperial

200 g

Eggplant (2-3 pieces)
200 g

Zucchini (1-2 pieces)
200 g

Paprika (1-2 pieces)
100 g

Onion (1-2 pieces)
2

Cloves of garlic
600 g

Tomatoes
1

Piece of bay leaf
1

Tablespoon of basil leaves (or dried powder)
1

Thyme (or dry powder) appropriate amount
1

Appropriate amount of rosemary (or dry powder)
1

Olive oil Appropriate amount
1

Salt Adequate amount
1

Pepper Appropriate amount

Cooking time: 60 minutes

Ingredients:

For 4 people

Eggplant 200g (2-3 pieces)
Zucchini 200g (1-2 pieces)
Paprika 200g (1-2 pieces)
Onion 100g (1-2 pieces)
2 cloves of garlic
600g of tomatoes or 1 can of tomatoes (400g)
1 piece of bay leaf
1 tablespoon of basil leaves (or dried powder)
Thyme (or dry powder) appropriate amount
Appropriate amount of rosemary (or dry powder)
Olive oil Appropriate amount
Salt Adequate amount
Pepper Appropriate amount

How to make it:

1/ If using tomatoes, boil them. Cut out the stem of the tomato and lightly cut a cross in the other side. Put it in boiling water for about 20 seconds and take it out. Cold water Soak them in water, turn the skins on, remove the seeds, and then cut them into cubes (if you want to skip this, use canned tomatoes).

2/ Cut the eggplant, zucchini, and bell pepper into 1cm cubes.

3/ Finely chop the onion, mince the garlic, and cut the basil leaves into appropriate sizes.

4/ Heat 2 tablespoons of olive oil and half of the minced garlic in a frying pan, then fry the eggplant and onions.

5/ In the main pot, add 1 tablespoon of olive oil and the remaining minced garlic, and stir-fry the zucchini and bell pepper.

6/ Add the eggplant and onions that were fried in a frying pan to the main pot and stir fry.

7/ Add tomatoes (canned tomatoes), mix, and season with salt and pepper. Add bay leaves, thyme, and rosemary, bring to a boil, then cover and simmer over low heat for 20 to 30 minutes.

8/ Remove the bay leaves, thyme, and rosemary, add the basil, and add other herbs, salt, and pepper to taste as needed.

★To ensure that all the vegetables are thoroughly stir-fried, I divide them into two pots (the frying pan and the main pot) and stir-fry them at the same time. Please use your favorite herbs. Dried herbs are also OK!
★It goes well with pasta, grilled meat or fish, and of course goes well with rice and bread.
★As shown in the photo, I tried it with mustard and herb oven-roasted pork fillet. You can make this while the ratatouille is simmering.