Cook and Scale
Ratatouille
4 servings · 75 min total
The sun-drenched Provençal stew of eggplant, zucchini, peppers, and tomatoes simmered with garlic and herbs. Rustic, vegan, and endlessly versatile.
Ingredients
- 1 eggplant, diced
- 2 zucchini, diced
- 2 red bell pepper, diced
- 1 onion, chopped
- 4 garlic, minced
- 600 g canned tomatoes
- 2 tbsp tomato paste
- 5 tbsp olive oil
- 1 tbsp herbes de Provence
- 3 fresh thyme
- fresh basil to taste
- salt to taste
- black pepper to taste
Method
- 1.
Fry the eggplant golden — Heat 3 tbsp of the olive oil in a large pan and fry the eggplant over medium-high heat for 8 minutes until golden. Remove and set aside.
- 2.
Soften the vegetables — Add the remaining oil and cook the onion, peppers, and zucchini for 8 minutes until softened. Stir in the garlic and tomato paste and cook for 1 minute.
- 3.
Simmer the ratatouille — Return the eggplant, add the tomatoes, herbes de Provence, and thyme, and season. Simmer uncovered for 30 minutes, stirring now and then, until thick and glossy.
- 4.
Finish with fresh basil — Adjust the seasoning, remove the thyme stalks, and scatter with torn basil. Serve warm with crusty bread.