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Ratatouille is a French classic originating from Nice.
It is a stew containing summer vegetables that can be served with any meat or fish.
It is very easy to make and can be flavored with either Provencal herbs or basil.
Traditionally all the vegetables should be cooked separately, this is a more practical version.
As a matter of interest, I always cut my vegetables over a dedicated vegetable cutting board as it is more hygienic.
Each board is colour coded and has a symbol indicating its use e.g. meat (red), fish (blue), vegetables (green), and cooked food (white).
- 2 onion
- 3 zucchini
- 3 eggplants
- 2 red peppers
- 4 large tomatos
- 3 tbsp olive oil
- 1 cube of vegetable stock
- 3 tbsp provencal herbs
- 3 peeled garlic cloves optional
- Start chopping the aubergines into cubes and place them into a strainer seasoning them with plenty of salt.
- Cover with a plate putting a heavy weight on top and let them rest for 30 minutes. The salt and the weight will drain the juices from the aubergines which sometime can be bitter and pungent.
- Chop all the other vegetables
- Press the garlic with a knife or a heavy weight.
- Drizzle the bottom of a saucepan with olive oil and gently stir fry the onion and the garlic.
- Once the onion becomes translucent,
- add the aubergines and stir fry for 5 minutes.
- Then add the peppers
- Follow with the zucchini,
- and stir fry for a few more minutes
- finally add the fresh tomatoes….
- …and a spoon of Provencal herbs (or basil), 1 cube of chicken stock and stir well.
- Cover it and let it simmer for 25 minutes, stirring every once in a while.
- Serve with meat and couscous. Bon Appetit!
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For more eggplant recipes, check out the category: Mediterranean Vegetables & Fruits
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