Ratatouille
Provence's summer vegetable stew. Cooking the vegetables separately before combining keeps each one tasting like itself.
Prep20 min
Cook50 min
Makes4 servings
LevelEasy
Allergens: None of the 11 common allergens. Always check labels.
Ingredients
Method
- Heat 1 tbsp oil in a large pan and fry the eggplant until golden, about 6–8 minutes. Lift out.
- Add 1 tbsp oil and fry the zucchini until lightly browned. Lift out.
- Add the remaining oil, the onion and peppers and cook for 8 minutes until soft. Add the garlic for the last minute.
- Stir in the tomatoes and herbs, then return the eggplant and zucchini. Season well.
- Cover and simmer gently for 25–30 minutes, stirring now and then, until everything is very tender.
- Tear over the basil. Serve warm or at room temperature.
Cook's tip: It tastes even better the next day. Serve with crusty bread, rice or polenta.
Tap a step to tick it off. Times are a guide; ovens, pans and ingredients vary.
