Ratatouille recipe: the classic French ratatouille that triumphs as a garnish
The ratatouille recipe is a classic of French cuisine, although in reality it is very similar to our whole ratatouille but cooked in a different way, since in this dish each ingredient is made separately slowly and set apart on a tray, to finish all the vegetables together in a simmer. Therefore, it is not a dish for cooks in a hurry because, although it is an easy recipe, each type of vegetable requires its time.
But do not leave this behind if you want to prepare it because ratatouille can be perfectly cooked the day before it is served and reheated at the time of taking it, and even in its place of origin, Provence, it is said that the taste is more intense when reheated the next day, after the flavors have had a chance to merge, making it an excellent side dish for meats, be it beef, lamb or pork and grilled fish or for vegetarians, as it is already a dish meaty on its own.
IngredientsFor 4 people
- Eggplant 500 g
- Zucchini 375 g
- Extra virgin olive oil 125 ml
- Onion 2
- Red pepper 1
- Garlic clove 5
- Tomato 750 g
- Fresh parsley, chopped to taste
- Fresh thyme to taste
- Basil to taste
- Ground black pepper
How to make ratatouilleDifficulty: easy
- Total time 1 h 15 m
- Elaboration 15 m
- Cooking 1 hour
- Repose 30 m
Start by cutting the eggplant into slices or small pieces and put it in a bowl with salt so that it "sweat" and lose the bitterness, for half an hour. While chopping the rest of the vegetables. The onion in thin strips, the peppers in pieces and the zucchini in slices and then in quarters, if they are very large.
In a thick-bottomed saucepan add three tablespoons of oil and fry the onion slowly for five minutes, until soft. Add the peppers and three whole garlic cloves, lower the heat a little and let the vegetables cook for another seven minutes. Season with salt and pepper. Transfer to a tray and set aside.
Add another two tablespoons of oil and add the eggplant, cooking for six or seven minutes on each side if it is cut into slices. When it is cooked add to the tray with the onion and peppers. Pour oil back into the saucepan and cook the zucchini for five minutes, remove to the tray with the rest of the vegetables.
In the saucepan, pour the remaining oil and fry the peeled and diced tomatoes without the seeds, add the fine herbs that we had reserved as well as the remaining garlic cloves. Cook them well and crush them with a ladle until they are like a sauce. Add the vegetables that we had reserved and carefully rotate them with the tomato sauce. Cook everything together over medium heat and covered for ten minutes, when the time passes, uncover the saucepan and lower the heat, leaving it for another twenty minutes.