Ratatouille cooking tutorial
Searing vegetables separately and simmering with tomato; FOOD differs in vinegar, sugar and quantities.
Official cooking video · RecipeTin Eats · YOUTUBEProvençal Eggplant and Zucchini Ratatouille
Four servings of rustic southern French vegetable stew with individually sautéed eggplant, zucchini, peppers and fresh tomatoes.
Ingredients
servings: 4 · Check ingredients
Steps
- 01
Wash and cut 450 g eggplant and 450 g zucchini into 1.5 cm cubes, and cut pepper and onion similarly. Salt eggplant with 2 g for 20 minutes and pat dry.
- 02
Heat 30 ml oil over medium heat and sauté eggplant 10–12 minutes until lightly golden. Remove, then sauté zucchini in another 15 ml oil for 5 minutes and remove.
- 03
In remaining 25 ml oil sauté onion and pepper 8 minutes. Add 12 g minced garlic for 1 minute, then 450 g diced fresh tomatoes, 5 g thyme, 3 g sugar, remaining 3 g salt and 1 g pepper; simmer 10 minutes.
- 04
Return eggplant and zucchini, add 15 ml vinegar and simmer 12–15 minutes over medium-low heat until vegetables are tender but hold shape and sauce thickens. Finish with 20 g fresh basil and serve four.
Before you cook
Rinse eggplant, zucchini, pepper, tomatoes and herbs and use clean utensils. Check bottled wine vinegar for declared sulfites if sensitive. Refrigerate leftovers in shallow closed containers within 2 hours at 4°C/40°F or below and reheat until hot throughout.
Allergens: check packaged vinegar for sulfites and other allergens
Image & source credits
These illustrations stand in for food photos.
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