Description
Provençal classic Ratatouille brings Mediterranean sunshine to your plate, blending garden-fresh vegetables in a harmonious dance of flavor. Simmered with love and traditional French technique, this rustic dish connects you to the heart of southern France’s culinary landscape.
Ingredients
Scale
Vegetables:
- 2 red onions
- 4 cloves of garlic
- 2 aubergines (eggplants)
- 3 courgettes (zucchini)
- 3 red or yellow peppers
- 6 ripe tomatoes
- 1 x 400 grams (14 ounces) tin of quality plum tomatoes
Herbs and Seasonings:
- 15 grams (0.5 ounces) fresh basil
- 1 tablespoon balsamic vinegar
- A few sprigs of fresh thyme
- 1/2 lemon
Oils and Liquids:
- Olive oil
Instructions
- Prepare a vibrant medley of Mediterranean vegetables, cutting each into uniform, bite-sized pieces to ensure even cooking and balanced texture.
- Preheat a large skillet over medium-high heat, drizzling olive oil generously to create a perfect golden sear on aubergines, courgettes, and peppers.
- Sauté the vegetables in separate batches, allowing each to caramelize and develop rich, deep flavors without overcrowding the pan.
- In the same skillet, reduce heat to medium and gently sweat onions and garlic with fragrant thyme and basil stalks until they become translucent and aromatic.
- Reintroduce the sautéed vegetables to the pan, creating a colorful base for the classic French dish.
- Pour in fresh and tinned tomatoes, adding a splash of balsamic vinegar to enhance the depth of flavor, then season with salt and pepper.
- Reduce heat to low, cover the skillet, and allow the ratatouille to simmer for 30-35 minutes, stirring occasionally until the sauce thickens and the vegetables meld together.
- Finish the dish by folding in freshly torn basil leaves and bright lemon zest, tasting and adjusting seasoning to perfection.
- Serve warm, showcasing the vibrant colors and robust flavors of this classic Provençal vegetable stew.
Notes
- Vary vegetable sizes for textural interest, ensuring each piece cooks evenly and maintains its distinct shape.
- Sauté vegetables separately to prevent overcrowding, allowing proper caramelization and preventing steaming.
- Consider adding a splash of red wine for depth of flavor, enhancing the traditional Provençal profile.
- Experiment with herb substitutions like oregano or marjoram for a personalized twist on the classic recipe.
- Prep Time: 10 minutes
- Cook Time: 30-35 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Sautéing
- Cuisine: French
Nutrition
- Serving Size: 4
- Calories: 110 kcal
- Sugar: 7 g
- Sodium: 150 mg
- Fat: 5 g
- Saturated Fat: 0.7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 5 g
- Protein: 3 g
- Cholesterol: 0 mg