Ratatouille
This dish is perhaps the epitome of Southern French cuisine, with a simple herb seasoning and a host of delicious summer vegetables cooked in olive oil. The key to this recipe is to cook the vegetables separately one by one, as they all require different cooking time.
Recipe inspired from France Vegetalienne.
Ingredients
- 1 kg tomatoes
- 52g olive oil
- 850g zucchini, chopped
- 500g eggplant, chopped
- 240g capsicum (any color), chopped
- 375g brown onion, chopped
- 10g crushed garlic
- 2 tsp thyme
- 1 tsp rosemary
- 2 bay leaves
- salt, pepper, and fresh parsley to serve
Instructions
- In a large pot, fry the onions and capsicum over medium heat in 26g olive oil, stirring regularly until they start to tenderise.
- Lower heat, cover with a lid and let them finish cooking to ~90%.
- Take off the pan, and reserve.
- Fry the zucchini over medium heat in 16g olive oil, stirring regularly until they are ~90% cooked.
- Take off the pan, and add to the reserved onion + capsicum.
- Fry the eggplant over medium heat in 10g olive oil, stirring regularly until they start to tenderise.
- Add the crushed garlic, and mix well.
- Lower heat, cover with a lid and let them finish cooking to ~90%.
- Add to the reserved onion + capsicum.
- Add the chopped tomatoes to the pot, and let them render some water over medium heat, stirring regularly.
- Add the cooked vegetables + herbs, put under ver low/low heat, cover with a lid, and let it simmer for as long as you desire. Don't forget to stir regularly to make sure the bottom doesn't burn.
- Serve hot, warm or cold with red lentil koftas, falafels, vegan burgers, and any grain you like (pasta, rice, bread...).
Nutritional information
Kcal Protein Carbs Fat 992 32g (13%) 88g (36%) 57g (52%)