ReceptnaptárRatatouille (vegetable stew)
Ratatouille is the heart of Provençal summer cooking: aubergine, courgette, pepper and tomato, slowly simmered together in olive oil with thyme. The secret is to fry the vegetables separately first, so each keeps its shape and flavour instead of turning into a grey mush.
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Ingredients
Method
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- Salt the aubergine, leave it for 15 minutes, then press it with paper towels to draw out the bitter liquid.
- Heat 1 tbsp oil in a large, wide pan and fry the aubergine cubes for 6-7 minutes until golden brown, then transfer to a bowl. Fry the courgette (4-5 minutes) and then the peppers (5-6 minutes) separately in the same way, always with a little fresh oil.
- In the same pan, cook the onion for 5 minutes until translucent, add the garlic and stir for half a minute.
- Add the tomatoes, bay leaves, rosemary and thyme, season with salt and pepper, and cook uncovered over medium heat for 10 minutes until it becomes a sauce.
- Return the vegetables to the pan, fold them in gently, then cook covered over low heat for 25-30 minutes, stirring once or twice so they do not turn to mush.
- Remove the bay leaves and the rosemary sprigs, adjust the salt to taste, and serve scattered with fresh basil.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Cooking the vegetables separately takes more time, but it is what sets a true ratatouille apart from a vegetable stew simply thrown together.
- It is best eaten the next day. Overnight in the fridge the flavours come together, and it is a great side dish or lunch cold too.
- Peeling the tomatoes matters a lot. Blanch them for 30 seconds and the skins slip off. Good-quality tinned peeled tomatoes will do in winter.
Frequently asked questions
What is the difference between ratatouille and lecsó?
Lecsó is built on peppers, onions and tomatoes, often with sausage or eggs. Ratatouille is made with aubergine and courgette, olive oil and Mediterranean herbs, and is cooked much longer.
Can it be frozen?
Yes, in a container for 2-3 months after cooling. Once thawed it is a little more watery, so it is worth thickening it uncovered for a few minutes.
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