Ratatouille

Name: Ratatouille
Total time: 50 min
Yield: 2
Cuisine: French
Ingredients: 250 g Aubergine; 200 g Courgette; 150 g Bell pepper; 350 g Tomato; 100 g Onion; 10 g Garlic; 30 g Olive oil; 2 g Fresh thyme; 8 g Fresh basil; 2 g Salt; 1 g Black pepper

A rustic vegetable stew with aubergine, courgette, tomatoes and herbs.

Estimated total time: 50 minutes2 portionsAbout 270 kcal per portion

Ratatouille served in a bowl or on a plate — Photo: Marcus Guimarães · CC BY 2.0 · Photo source. Representative dish photograph; recipe ingredient choices and plating may differ.

Ingredients for 2 portions

250 g Aubergine
200 g Courgette
150 g Bell pepper
350 g Tomato
100 g Onion
10 g Garlic
30 g Olive oil
2 g Fresh thyme
8 g Fresh basil
2 g Salt
1 g Black pepper

Method

Cut the vegetables into bite-size pieces. Chop the onion and garlic; remove woody thyme stems.
Warm half the olive oil in a wide pan. Brown the aubergine for 7–8 minutes, then lift it onto a plate.
Add the remaining oil, onion and pepper. Cook for 5 minutes, then add courgette and garlic for another 3 minutes.
Return the aubergine. Add tomatoes, thyme, salt and pepper. Cover loosely and simmer for 20–25 minutes, stirring occasionally.
When the vegetables are tender, remove the lid to reduce excess liquid. Tear in the basil before serving.

A rustic chopped-vegetable version. Bread, rice or other accompaniments are extra and are not included in the nutrition estimate.

Ratatouille provençale

Allergens and ingredient checks

Listed allergens: none flagged in listed ingredients. Check actual packaging and cross-contact information. Nutrition is estimated from ingredient weights; recipe suitability depends on the specified products.

Recipe reference · Wikibooks

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