Ratatouille is a French Provençal dish of stewed vegetables that originated in Nice and is sometimes referred to as ratatouille niçoise, recipes vary but common ingredients always include tomato, garlic, onion, courgette, aubergine, red bell pepper, and some combination of leafy green herbs common to the region.
Here’s mine. the flavours come alive from the long cooking time and then it’s even better the next day, even cold on toast is amazing.
I simply roughly chop all the vegetables and I cook them for a few minute in order of how long they take to cook.
so using a large deep saucepan, I start by frying the onions on a medium heat in a little cold pressed olive oil, for several minutes,
then add the aubergine and cook for 5 to 10 mins stirring. Then add the red bell peppers and cook for another 5 mins.
Now added the sliced courgettes and stir and cook for a few minutes.
Eventually add the roughly chopped tomatoes and a tablespoon of water and give it a big stir. put the lid on and reduce the heat to a bear simmer.
After 10 mins add 2 teaspoons of mixed dried herbs such as oregano and thyme, and a good grind of black pepper. a teaspoon of salt and two teaspoons of agave syrup (the tomatoes sometimes need a touch of sweetness) stir them in.
Now check every 10 mins and give it a stir.
The vegetables will release all the water so there should be plenty, if not add a a little water until it’s not dry. at the end you can also reduce it down.
After 30 mins take off the heat and allow to cool.
Just before serving check the seasoning. Then scatter freshly chopped basil over the top and serve the stew with something like crusty bread or a grain like emma wheat or brown rice.
Ratatouille
Equipment
- 1 wooden spoon
Ingredients
- 1 large aubergine
- 2 Red bell peppers
- 2 white onions
- 2 Courgettes
- 6 large tomatoes
- 1 tsp dried oregano
- 1 tsp thyme
- 20 gm basil leaves
- 1 tsp salt
- 2 tsp black pepper
- 2 tsp agave syrup
- 2 tbsp Olive oil cold pressed
Method
- Ratatouille is a French Provençal dish of stewed vegetables that originated in Nice and is sometimes referred to as ratatouille niçoise, recipes vary but common ingredients always include tomato, garlic, onion, courgette, aubergine, red bell pepper, and some combination of leafy green herbs common to the region.
- Here’s mine. the flavours come alive from the long cooking time and then it’s even better the next day, even cold on toast is amazing.
- I simply roughly chop all the vegetables and I cook them for a few minute in order of how long they take to cook.
- so using a large deep saucepan, I start by frying the onions on a medium heat in a little cold pressed olive oil, for several minutes,
- then add the aubergine and cook for 5 to 10 mins stirring. Then add the red bell peppers and cook for another 5 mins.
- Now added the sliced courgettes and stir and cook for a few minutes.
- Eventually add the roughly chopped tomatoes and a tablespoon of water and give it a big stir. put the lid on and reduce the heat to a bear simmer.
- After 10 mins add 2 teaspoons of mixed dried herbs such as oregano and thyme, and a good grind of black pepper. a teaspoon of salt and two teaspoons of agave syrup (the tomatoes sometimes need a touch of sweetness) stir them in.
- Now check every 10 mins and give it a stir.
- The vegetables will release all the water so there should be plenty, if not add a a little water until it’s not dry. at the end you can also reduce it down.
- After 30 mins take off the heat and allow to cool.
- Just before serving check the seasoning. Then scatter freshly chopped basil over the top and serve the stew with something like crusty bread or a grain like emma wheat or brown rice.
Nutrition
(All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more).