Sides
Ratatouille
The Quirky Foodster Team
Ingredients
- 1 large aubergine, diced
- 2 courgettes, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 4 ripe tomatoes, chopped (or 400 g/14 oz tinned)
- 1 onion, chopped
- 4 garlic cloves, minced
- 5 tbsp olive oil
- 1 tbsp herbes de Provence
- 2 tbsp fresh basil, torn
- Salt and black pepper to taste
Method
- Heat 2 tbsp olive oil in a large pan; sauté onion until softened, about 5 minutes.
- Add garlic and cook 1 minute, then add aubergine and remaining olive oil; cook 8 minutes, stirring occasionally.
- Add courgettes and peppers; cook a further 8-10 minutes until beginning to soften.
- Stir in tomatoes and herbes de Provence; season with salt and pepper.
- Simmer uncovered for 25-30 minutes, stirring occasionally, until all vegetables are tender and the mixture is thick.
- Stir through torn basil just before serving.
Introduction: A Provençal vegetable stew from around Nice, ratatouille began as humble farmhouse fare using the abundant summer vegetables of southern France: courgette, aubergine, peppers and tomatoes, gently stewed with olive oil and herbes de Provence.
Cultural Background: A Provençal vegetable stew from around Nice, ratatouille began as humble farmhouse fare using the abundant summer vegetables of southern France: courgette, aubergine, peppers and tomatoes, gently stewed with olive oil and herbes de Provence.
Tips: Cooking each vegetable in stages, rather than all at once, keeps the textures distinct instead of turning to mush.
Variations: The ‘confit byaldi’ presentation (thin-sliced vegetables arranged in spirals and baked) is a refined, visually striking modern take. Already vegetarian. Already vegan.
Storage: Refrigerate up to 5 days; flavour deepens after a day.
Reheating: Reheat gently on the stovetop over medium-low heat, or serve at room temperature.
FAQs:
Q: Can I make ratatouille ahead of time?
A: Yes — it actually tastes better the next day once the flavours have melded.
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