Ratatouille is the iconic countryside stew of Provence, France. The hearty combination of eggplants, carrots, tomatoes, zucchini and thyme could satisfy everyone.
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If you have seen the animated film Ratatouille you will know that Remy, the rat, showed how to make a ratatouille. Real ratatouille connoisseurs, however, will tell you that it wasn’t ratatouille at all, but a typical tian. Both dishes use the same ingredients, the main difference is in the cooking technique. Julia Child, among others, insisted on cooking each vegetable separately, but many home cooks prefer to toss all of the ingredients into the same saucepan. For this recipe we would follow a more traditional way of cooking ratatouille, which means cook each vegetable separately.
RATATOILLE INGREDIENTS
Eggplants
Onion
Carrots
Tomatoes
Zucchini
Fresh thyme
HOW TO COOK TRADITIONAL RATATOUILLE
- Peel the eggplant and cut into cubes. Sprinkle with salt. Leave for 30 minutes.
- After 30 minutes pass, press eggplant between the palms of your hands to squeeze out water.
- Cut carrots into sticks.
- Slice onions and garlic.
- Cut zucchini into cubes.
- Blanch and peel tomatoes. Cut them into quarters.
- In a saucepan, place the tomatoes, thyme, garlic and bay leaf. Simmer uncovered for 15 minutes to make a thick sauce (no oil needed).
- In a large pot, add olive oil, onion and carrots. Cook until slightly brown.
- Add zucchini cubes to the onion-carrot mixture, and simmer for 10 minutes.
- Add the eggplant and the tomato sauce. Season with salt and peppers. Cover and simmer for about 1 hour, stirring from time to time.
HOW TO SERVE RATATOUILLE
You can serve ratatouille hot or cold.
I hope you will love this Ratatouille recipe because it’s:
Classic
Easy to make
Full of flavor and taste!
Other recipes to try:
Ratatouille
Ingredients
- 2 eggplants
- 2 zucchini
- 1 lb tomatoes
- 2 carrots
- 2 cloves garlic
- 1 onion
- 1 spring fresh thyme
- 2 tbsp olive oil
- salt and pepper
Instructions
- Peel the eggplant and cut into cubes. Sprinkle with salt. Leave for 30 minutes.
- After 30 minutes pass, press eggplant between the palms of your hands to squeeze out water.
- Cut carrots into sticks.Slice onions and garlic.Cut zucchini into cubes.
- Blanch and peel tomatoes. Cut them into quarters.In a saucepan, place the tomatoes, thyme, garlic and bay leaf. Simmer uncovered for 15 minutes to make a thick sauce (no oil needed).
- In a large pot, add olive oil, onion and carrots. Cook until slightly brown.
- Add zucchini cubes to the onion-carrot mixture, and simmer for 10 minutes. Add the eggplant and the tomato sauce. Season with salt and peppers.
- Cover and simmer for about 1 hour, stirring from time to time.
Nutrition
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