Ratatouille – French Vegetable Stew
Ratatouille is a French vegetable stew that at first glance seems like a humble dish – because it is. Made well though, it's a summery stunner bursting with the sunny tastes of the Mediterranean! The key to flavour-packed ratatouille is to sauté each vegetable separately before braising everything together. Ratatouille can comfortably star as a vegetarian main, otherwise it makes a perfect vegetable side.
Ingredients
EGGPLANT
- ▢ 1 eggplant aubergine , cut into 2cm / ¾" cubes (leave skin on) (~450g / 16oz)
- ▢ 1/2 tsp salt cooking / kosher salt
OTHER INGREDIENTS FOR RATATOUILLE:
- ▢ 3 tomatoes chopped (~150g / 5oz each), Note 1 canned subs
- ▢ 6 tbsp extra virgin olive oil
- ▢ 2 brown onion chopped 1cm / ⅖" cubes (~150g / 5oz each)
- ▢ 2 capsicum 1 red, 1 yellow, cut into 2cm / ⅘" cubes (~200g / 7oz each)
- ▢ 2 zucchinis courgettes, diced into 1.5cm / ½" pieces (~200g / 7oz each)
- ▢ 2 garlic cloves finely chopped (~3 tsp)
- ▢ 1 tsp fresh thyme leaves chopped (Note 2 for subs)
- ▢ 3/4 tsp salt cooking/kosher salt
- ▢ 1/4 tsp black pepper
- ▢ 20 black olives pitted, halved
FINISHING
- tbsp fresh basil finely chopped, plus more for garnish (Note 2 subs)
- ▢ Extra virgin olive oil for drizzling
Instructions
- Sweat eggplant: Place eggplant in a colander set over a bowl. Sprinkle with salt, toss with hands. Leave for 30 minutes to sweat (no need to wipe off water that beads on surface).
- Make tomato puree: Place tomato in a blender, food processor or other appliance of choice. Blitz until smooth. (No need to do this if using passata or crushed tomato.)
- COOK VEGETABLES:
- Cook eggplant: Heat 2 tbsp oil in a large skillet over medium high heat. Add eggplant and cook for 4 to 5 minutes, stirring regularly, until it's golden on the surface but still somewhat firm and raw inside. Transfer to a large pot.
- Cook onion and garlic: In the same skillet, add another 1 tbsp olive oil. Add onion and garlic with a pinch of the salt. Cook for 3 minutes until onion is soft with a hint of golden on the edges. Add to pot holding eggplant.
- Cook capsicum: Add another 1 tbsp of olive oil and cook the capsicum with a pinch of salt for 3 minutes. It should still be firm inside. You won't get much colour on the capsicum, this is OK. Add to pot.
- Cook zucchini: Add another 1 tbsp olive oil and cook the zucchini with a pinch of salt for 3 minutes. Make sure it stays firm (ie. raw inside). Like the capsicum, it won't go golden. Add to pot.
- Add remaining ingredients to pot: Turn the stove under the pot to medium-high. Add tomato, thyme, olives, remaining salt and all the pepper, and mix. Once the mixture is hot, reduce heat to a low simmer.
- Braise: Cook for 20 – 25 minutes with the pot lid off, stirring every now and then, until all the vegetables are cooked through and the liquid has reduced. The mixture should be thick enough so you can pile it on a plate (ie. not watery), but still very moist and juicy.
- Basil and salt: Taste and add more salt if needed; vegetables can taste bland if not enough salt is added. Stir through basil then serve immediately, drizzled with extra virgin olive oil and a sprinkle of extra basil on top, if desired. Serve as a main with crusty bread, or as a side dish. See above recipe card for more ideas!
Notes
This recipe is sponsored by Mediterranean Supermarket