Ratatouille (French Vegetable Stew)
1 hr 30 min
Makes side for 6 to 8 people, main meal for 4 people
A Provençal vegetable stew where eggplant, peppers, zucchini and tomatoes are sautéed separately then braised together with herbs and olives.
| prepPlace eggplant in colander, sprinkle with salt, leave 30 min to sweat | |||
| 1 eggplant (aubergine), cut into 2 cm cubes, skin on (~450 g) | Sauté eggplant 4–5 min until golden | Braise 20–25 min, lid off, until tender | Stir in basil, adjust salt, serve |
| 3 tomatoes, chopped (~150 g each) | |||
| 2 tbsp extra virgin olive oil (for the eggplant) | |||
| 2 brown onions, chopped into 1 cm cubes (~150 g each) | Sauté onion & garlic 3 min until soft | ||
| 2 garlic cloves, finely chopped (~3 tsp) | |||
| 1 tbsp extra virgin olive oil (for the onion and garlic) | |||
| 2 capsicums (1 red, 1 yellow), cut into 2 cm cubes (~200 g each) | Sauté capsicum 3 min, still firm | ||
| 1 tbsp extra virgin olive oil (for the capsicum) | |||
| 2 zucchinis (courgettes), diced into 1.5 cm pieces (~200 g each) | Sauté zucchini 3 min, still firm | ||
| 1 tbsp extra virgin olive oil (for the zucchini) | |||
| 1 tsp fresh thyme leaves, chopped | |||
| 3/4 tsp salt (cooking/kosher salt) | |||
| 1/4 tsp black pepper | |||
| 20 black olives, pitted, halved | |||
| 1 tbsp fresh basil, finely chopped, plus more for garnish | |||
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