Ratatouille
Ratatouille is a wonderful dish that combines the bright flavors of fresh vegetables and the aromas of spices. Suitable for both everyday dinners and special occasions.
Ingredients
- 1 zucchini
- 1 eggplant
- 1 sweet red pepper
- 1 yellow pepper
- 1 red onion
- 2 tomatoes
- 3 clovesgarlic
- 2 tbspolive oil
- 2 tbsptomato paste
- 1 tbsphoney
- 1 tspdried thyme
- to tasterosemary
- to tastesalt and freshly ground black pepper
- for garnishfresh parsley
Method
- Cut the zucchini, eggplant, peppers and onion into medium-sized rounds. Peel the skin off the tomatoes and cut into medium-sized slices.
- Heat the olive oil in a large skillet over medium heat. Add the chopped onion and garlic and cook until soft, about 5 minutes.
- Add the sliced zucchini, eggplant and peppers to the skillet. Salt and pepper to taste, stir and cook for 5 minutes.
- Add the chopped tomatoes, then add the tomato paste, honey, dried thyme and rosemary. Stir all ingredients, cover and cook over low heat for 20 minutes until vegetables are soft and cooked through.
- Before serving, salt and pepper to taste. Garnish with fresh parsley and serve.
FAQ
The main secret of ratatouille is sautéing each vegetable separately before combining, rather than stewing everything together. This way each ingredient keeps its texture and doesn't turn into mush. Classic Provençal ratatouille is also baked in the oven at a moderate temperature (160–180°C), which allows slow, even cooking. Adding Provençal herbs — thyme, basil, rosemary — and garlic creates that signature southern aroma. A proper ratatouille is never watery: juices evaporate and the vegetables caramelize beautifully.
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Comments (1)
Cook the zucchini until it just barely yields to a knife for ratatouille. It continues softening from residual heat for 2-3 minutes. Cooking until fully soft in the pan means mush on the plate.