This Classic Ratatouille – French, Fresh, & Flavourful is all those things. It is very easy to make too, on the stove top.
Jump to RecipeAdditionally, Rataouille as you may know is a mix of vegetables, sautéed (or stewed).
Moreover, it makes a wonderful combination of flavours.
Therefore, it is perfect to serve hot, warm or cold.
Thus, in the midst of a very warm summer, it makes a great dish to eat as a side.
Thus, it can also serve as a main.
Ratatouille can include courgettes (zucchini), aubergines (eggplant), peppers and tomatoes, along with onions, garlic, and herbs.
Moreover, some versions turn it into a soup-like stew, while others yield a less liquid amalgam of those vegetables.
For my Ratatouille, I like to lightly cook the vegetables.
They retain a little bite.
Using only the juice from fresh tomatoes gives me a perfect result. You can, of course make a wetter version, or stew the vegetables for longer. But since I like to eat mine cold this recipe is just about perfect.
Although you can chop your vegetable to whatever size you wish I prefer to keep mine quite small.
In fact my ratatouille is so good I cannot stop eating it. So I will be making more today.
Ingredients For Classic Ratatouille – French, Fresh & Flavourful
I like to keep the four main ingredients, courgettes, aubergines, peppers and tomatoes to about equal weights, though you can vary that if you wish.
Courgettes(also known as Zucchini) – washed and diced into small cubes.
Aubergine(also known as Eggplant) – washed and diced into small cubes, though I dice mine slightly larger than the other veg, as they shrink during cooking. Some people like to peel the aubergine but I leave the skin on.
Peppers – Any combination of bell peppers is fine, but red and yellow are sweeter, which is what I prefer. Again these are diced into small cubes.
Tomatoes – I prefer fresh tomatoes; I remove skins and seeds, keeping the flesh and juice. I cut them into small pieces. You can leave skins on in you prefer. You can use tinned tomatoes, especially when fresh are not in season.
Onions – I use a smaller amount of onion than for the other vegetables. I dice them quite finely too. Often red onions are preferred but I tend to prefer the white/brown varieties.
Tomato Paste – just a little to add a more intense flavour.
Garlic – Chop it finely, or even mince it.
Herbs – A combination of fresh herbs, often including thyme, marjoram, oregano and basil, along with bay leaves. A good dried herb alternative is Herbes de Provence. I keep things simple with just thyme and bay leaves, and basil to add after cooking.
Olive Oil – For frying the vegetables.
Salt & Pepper – To taste.
Process for Classic Ratatouille – French, Fresh & Flavourful
I like to use a heavy bottomed pan to cook the ratatouille. I also prefer to fry off the courgettes, aubergines and peppers individually, setting them aside before adding back into the dish. This helps to retain the individual flavours.
Fry each of those, courgettes, aubergines and peppers, individually in a little oil until they slightly soften and take on some colour. Drain each of them on paper towel.
Fry the onions in the same pan, on a gently heat, until they are soft. Add in the garlic and stir constantly as it cooks for one minute. Then add the tomatoes and the tomato paste and cook for a further one minute. Put two bay leaves and a sprig or two of thyme into the pan, then add back all the other vegetables. Season with salt and pepper. Bring the pan to a gentle simmer and then cover and cook for about 15 to 20 minutes, until the vegetables are cooked to your liking. I prefer them to retain a slight bite.
Taste the rataouille and adjust the seasoning if necessary. Then stir in freshly chopped basil.
Serve the ratatouille hot, warm or cold.
My Ratatouille
My ratatouille was cooked to perfection, each vegetable retaing flavour and combining so well with all the others. The textures were perfect too with the slight bit of the peppers and courgettes the soft aubergines, onion and tomatoes.
Another great dish, though from Italy, is Caponata
Ultimate Classic Ratatouille: Fresh and Flavorful French Dish
8
servings20
minutes40
minutesKeep the screen of your device on
Ingredients
350 grams Courgettes, diced into small cubes(12 1/4 oz)
350 grams Aubergines, diced into small cubes(12 1/4 oz)
350 grams Peppers, diced into small cubes(12 1/4 oz)
350 grams Tomatoes, skinned and seeded and chopped(12 1/4 oz) see note below
200 grams Onions, finely diced(7 oz)
10 grams Garlic, chopped(1 tbsp)
15 grams Tomato Paste(1 tbsp)
2 Sprigs of thyme
2 Bay leaves
10 Basil leaves, finely chopped just before adding.
60 ml Olive Oil(1/4 cup) you may not use it all.
Salt & Pepper, to taste
Directions
- Add about 1 1/2 tablespoon of oil a large frying pan, or similar, and heat it up.
- Cook the aubergines, stirring, for a few minutes, until they take on some colour and soften a little.
- Set aside of some paper towel to drain.
- Do exactly the same with the courgettes and then with the peppers.
- Once you have set aside the aubergines, courgettes and peppers fry off the onions in a little oil, on a gentle heat, until nice and soft.
- Add the garlic and, stirring, cook for one minute.
- Then add the tomatoes and tomato paste and cook for a further minute, scraping the bottom of the pan to deglaze it.
- Put the bay leaves and the thyme into the pan and then add in the set aside vegetables.
- Season with salt and pepper.
- Cover the pan and cook for about 20 minutes, until the vegetable are to your liking and there is just a little liquid.
- Turn off the heat and adjust the seasoning if necessary.
- Stir in freshly chopped basil.
Notes
- To skin your tomatoes cut out the core at the top and cut a cross into the bottom of each tomato. Submerge them in boiling water for 20 seconds. Remove from the water and the skins should peel off very easily.