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Ratatouille
Serves 4-6 Prep 25 min Cook 50 min Total 1 hr 15 min Type Meal Origin French

Ratatouille

Provençal stew of summer vegetables (aubergine, courgette, peppers, tomato) cooked separately and combined for proper integrity, not one undifferentiated mush. Works as a side, a sauce or a meal in itself with rice or crusty bread.

Serves 4 Prep 25 minutes Cook 50 minutes Units Rate

Overview

Each vegetable browns in olive oil in batches so it keeps its texture; they meet in a pan with garlic, herbs and tomato to merge into a glossy stew. The slow-cooked tomato base provides the binder; the discrete vegetables provide the structure.

Ingredients

  • 1 aubergine (large, cut into 2 cm cubes)
  • 2 courgettes (cut into 2 cm cubes)
  • 1 red pepper (seeded, cut into 2 cm pieces)
  • 1 yellow pepper (seeded, cut into 2 cm pieces)
  • 1 onion (chopped)
  • 4 garlic cloves (sliced)
  • 4 ripe tomatoes (skinned, deseeded, chopped) or 400 g tinned chopped tomatoes
  • 1 tablespoon tomato purée
  • 6 tablespoons olive oil (split through cooking)
  • 2 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 1 bay leaf
  • A handful of fresh basil (torn, to finish)
  • salt
  • pepper

Method

Stage 1 - Salt the aubergine

  1. Toss the aubergine cubes with 1 teaspoon of salt; let sit in a colander for 20 minutes.
  2. Pat dry with kitchen paper.

Stage 2 - Brown each vegetable

  1. Heat 2 tablespoons of olive oil in a wide heavy pan over medium-high heat.
  2. Brown the aubergine in batches, 5-6 minutes per batch, until golden but still holding shape. Set aside.
  3. Brown the courgette in another tablespoon of oil for 4-5 minutes; set aside.
  4. Brown the peppers for 6-7 minutes; set aside.

Stage 3 - Build the base

  1. Add the last 1-2 tablespoons of oil. Cook the onion over medium heat for 8 minutes until soft.
  2. Add the garlic and cook 1 minute.
  3. Stir in the tomato purée; cook 1 minute.
  4. Add the chopped tomatoes, herbs, bay leaf and a generous pinch of salt. Simmer 10 minutes until thickened.

Stage 4 - Combine

  1. Return all the browned vegetables to the pan; stir gently to coat.
  2. Cover and simmer on low heat for 15-20 minutes until the vegetables are tender but still distinguishable.
  3. Discard the bay leaf and rosemary stems. Taste; season.
  4. Tear basil over just before serving.

Notes

  • Brown each vegetable separately: Crowding the pan steams everything to mush. The discrete textures define ratatouille.
  • Salt the aubergine: Pulls out bitter water and stops it sponging up oil. 20 minutes is enough.
  • Eat at room temperature: Often better the next day, served barely warm with crusty bread or alongside grilled meat.

Storage

  • Improves overnight. Keeps 4 days refrigerated.
  • Freezes 3 months.

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