Ratatouille

Name: Ratatouille
Prep time: 15 min
Cook time: 55 min
Yield: 4 to 6 servings
Cuisine: French Menu
Ingredients: Aubergine — 1 large; Capsicum — 2; Zucchini — 2 medium; Onion — 1 medium; Garlic — 3 cloves; Tomatoes — 400 g; Extra Virgin Olive Oil — 60 ml; Black Olives — 50 g; Fresh Thyme — 1 tsp; Fresh Basil — 1 small bunch; Sugar — 1 pinch; Salt — To taste; Black Pepper — To taste

This classic French ratatouille is a vibrant Provençal stew where aubergine, capsicum, zucchini, and onions are slow-cooked in a rich, concentrated tomato sauce, creating a perfect harmony of tender, savoury flavours. Infused with fresh herbs and finished with a drizzle of premium extra virgin olive oil, this wholesome, colourful dish is equally delicious served warm or cold alongside crusty bread to soak up every drop of the luscious sauce.

Cuisines

Cooking Instructions

Preparation: 15 minutes
Cooking: 55 minutes

Servings: 4 to 6

Notes:

Salt the cubed aubergine and let it sit in a colander for 30 minutes; this critical step draws out excess moisture and bitterness, ensuring the aubergine achieves a lovely, creamy texture when cooked rather than becoming mushy.

Sauté each type of vegetable—the aubergine, onions, and capsicum—separately in extra virgin olive oil before combining them in the pot; this technique ensures every ingredient is cooked perfectly, preventing the vegetables from turning into an indistinct mash.

Use a mix of yellow and red capsicum to add visual interest and subtle flavour nuances; for a deeper, richer tomato base, blending the fresh tomatoes in a processor before adding them creates a smooth, intensely flavourful sauce that coats the vegetables beautifully.

Fresh basil should be stirred in right at the end of the cooking process; adding it too early causes the vibrant colour to fade and the delicate, aromatic flavour to diminish, so finish the dish with it just before serving.

This stew is wonderfully versatile; it can be served hot as a hearty side dish to roasted meats, or at room temperature, which is traditional in Provence and allows the complex flavours to settle and intensify.

Prepare Vegetables
Cut the aubergine into cubes, salt, and drain for 30 minutes; meanwhile, roughly chop the onions, zucchini, tomatoes, and capsicum into bite-sized pieces.

Sauté Vegetables
Fry the aubergine, then the onions and garlic, and finally the capsicum and zucchini in separate batches with extra virgin olive oil until they are softened and just beginning to caramelise.

Simmer
Combine all sautéed vegetables in a large pot, pour in the blended tomatoes, add the olives, thyme, and season with salt and pepper.

Cook
Cover and simmer the mixture over medium-low heat for 20 minutes, allowing the flavours to marry and the sauce to thicken into a rich, luscious stew.

Finish and Serve
Remove from the heat, stir in the freshly chopped basil, and drizzle with a little extra virgin olive oil before serving hot or at room temperature with crusty bread.