Ratatouille
by Tavolino
A classic French vegetable stew from Provence, featuring sautéed eggplant, zucchini, peppers, and tomatoes simmered together for a rich, Mediterranean flavor profile.
Ingredients
- Eggplant 450 g
- Salt 6 g
- Tomatoes 450 g
- Extra virgin olive oil 90 ml
- Brown onion 300 g
- Capsicum 400 g
- Zucchini 400 g
- Garlic 2 cloves
- Fresh thyme 1 tsp
- Black pepper 1 g
- Black olives 20 pieces
- Fresh basil 15 ml
Preparation
- 1
Dice 450 g eggplant into 2 cm cubes. Place in a colander, sprinkle with 3 g salt, toss, and let sweat for 30 minutes.
- 2
Blend 450 g tomatoes until smooth to create a puree.
- 3
Heat 30 ml olive oil in a skillet over medium-high heat. Sauté 450 g eggplant for 5 minutes until golden but firm. Transfer to a large pot.
- 4
Add 15 ml olive oil to the skillet. Sauté 300 g chopped onions and 2 cloves chopped garlic with a pinch of salt for 3 minutes. Add to the pot.
- 5
Add 15 ml olive oil to the skillet. Sauté 400 g diced capsicum with a pinch of salt for 3 minutes. Add to the pot.
- 6
Add 15 ml olive oil to the skillet. Sauté 400 g diced zucchini with a pinch of salt for 3 minutes. Add to the pot.
- 7
Add the tomato puree, 1 tsp fresh thyme, 20 black olives, 3 g salt, and 1 g black pepper to the pot. Mix well.
- 8
Bring the mixture to a simmer over medium-high heat, then reduce to low.
- 9
Braise the vegetables uncovered for 25 minutes, stirring occasionally, until tender and the liquid has reduced to a thick, moist consistency.
- 10
Stir in 15 ml fresh basil and adjust seasoning with extra salt if needed. Serve with a drizzle of olive oil.