Peasant dish from Nice (Provence), documented since the 18th century, traditionally made with the summer vegetables abundant in the French Mediterranean region.
Mediterranean
Ratatouille
Traditional Provençal ratatouille with eggplant, zucchini, pepper and tomato, authentic French recipe.
- France
- MAIN COURSES
- Light
- Low fat
- easy
25 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 150 kcal
- Protein 3 g
- Carbohydrates 16 g
- Fat 9 g
Story behind the dish
Preparation
Ratatouille is a preparation from France with easy difficulty. Reserve about 70 minutes in total (25 for mise en place and preparation, 45 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 1 eggplant.
- Have ready: 2 zucchini.
- Have ready: 2 peppers (red and yellow).
- Have ready: 4 ripe tomatoes.
- Have ready: 1 onion.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
-
Cut all the vegetables into regular cubes of similar size.
Cut all the vegetables into regular cubes of similar size. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Sauté the onion and garlic in olive oil until translucent.
Sauté the onion and garlic in olive oil until translucent. Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat. Watch the exact point indicated; An extra minute can alter the result. Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat. Watch the exact point indicated; An extra minute can alter the result.
Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat.
-
Add the pepper and cook 5 minutes
Add the pepper and cook for 5 minutes, then the eggplant and cook for 5 more minutes. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Add the zucchini and tomato
Add the zucchini and tomato, season with salt and pepper and add the thyme. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Cook over low heat
Cook over low heat, covered, for 30 minutes, stirring occasionally. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Uncover the last 10 minutes to reduce the liquid
Uncover the last 10 minutes to reduce the liquid, add fresh basil when serving. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
Chef's tips
- Cooking each vegetable separately before mixing maintains its texture better.
- It's even richer from one day to the next.
Variations
- Candied ratatouille (rolled and baked vegetables, movie style)
- Ratatouille with poached egg
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