Ratatouille (French Vegetable Stew)
Recipe video above. Ratatouille is a French vegetable stew that at first glance seems like a humble dish – because it is. Made well though, it's a summery stunner bursting with the sunny tastes of the Mediterranean! The key to flavour-packed ratatouille is to sauté each vegetable separately before braising everything together. Ratatouille can comfortably star as a vegetarian main, otherwise it makes a perfect vegetable side.Makes side for 6 to 8 people, main meal for 4 people.
- Prep time
- 15 min
- Cook time
- 45 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 eggplant (aubergine) (, cut into 2cm / ¾" cubes (leave skin on) (~450g / 16oz))
- 1/2 tsp salt (, cooking / kosher salt)
- 3 tomatoes (, chopped (~150g / 5oz each), Note 1 canned subs)
- 6 tbsp extra virgin olive oil
- 2 brown onion (, chopped 1cm / ⅖" cubes (~150g / 5oz each))
- 2 capsicum (1 red, 1 yellow), ( cut into 2cm / ⅘" cubes (~200g / 7oz each))
- 2 zucchinis (courgettes), ( diced into 1.5cm / ½" pieces (~200g / 7oz each))
- 2 garlic cloves (, finely chopped (~3 tsp))
- 1 tsp fresh thyme leaves (, chopped (Note 2 for subs))
- 3/4 tsp salt (, cooking/kosher salt)
- 1/4 tsp black pepper
- 20 black olives (, pitted, halved)
- 1 tbsp fresh basil (, finely chopped, plus more for garnish (Note 2 subs))
- Extra virgin olive oil (, for drizzling)
Instructions
- 1
Sweat eggplant: Place eggplant in a colander set over a bowl. Sprinkle with salt, toss with hands. Leave for 30 minutes to sweat (no need to wipe off water that beads on surface).
- 2
Make tomato puree: Place tomato in a blender, food processor or other appliance of choice. Blitz until smooth. (No need to do this if using passata or crushed tomato.)
- 3
Cook vegetables: