A truly traditional ratatouille is known for cooking each vegetable separately. This slow and layered approach to cooking gives it that deliciously rich flavour that’s certainly worth the time it takes to pull this recipe together. Best enjoyed with some toasted sourdough to soak up any leftover sauce.
At a Glance
Servings:
4
Difficulty:
Medium
Prep Time:
20 minutes
Cooking Time:
50 minutes
Slow, steady cooking is key here. A consistent and moderate heat stops the vegetables from turning mushy and allows the flavours to develop naturally. If you plan on batch cooking this recipe, we recommend using a wide pot as it stops the vegetables from stewing and gives better evaporation and caramelisation.
What you'll need:
2 courgettes
1 large aubergine
1 yellow pepper
1 red pepper
1 large white onion
3 tablespoons of olive oil
3 cloves of garlic
400g peeled plum tomatoes
50g sweetcorn
1 teaspoon dried thyme
1 teaspoon dried oregano
1 bay leaf
Salt and pepper to taste
Method:
- Dice the aubergine and lightly salt it. Allow the salt to soak in for 20 minutes to draw out excess moisture, and then pat dry with kitchen paper.
- Dice the peppers, slice the courgettes into half-moons and finely chop the onion while you wait for the aubergine.
- Heat 1 tablespoon of the olive oil in a large cooking pot over a medium heat.
- Fry the aubergine until golden on the edges, then remove from the pot and set aside.
- Add another tablespoon of oil and cook the courgettes until lightly caramelised, then remove from the pot and set aside as well.
- Repeat with the peppers.
- Add the final tablespoon of olive oil to the pot and saute the onion for around 7 minutes until soft.
- Mince the garlic and cook with the onions for another 1 minute.
- Pour in the peeled plum tomatoes and use a wooden spoon to break them up.
- Add thyme, oregano, the bay leaf and salt and pepper.
- Simmer uncovered on a low heat for 10 minutes.
- Now it’s time to add the drained sweetcorn, aubergine, courgettes and peppers into the pot.
- Stir gently and simmer for 20-25 minutes until the vegetables are tender but still hold their shape. If you poke them with a knife, they should slide off the blade.
- Taste and adjust seasoning as required.
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