Ratatouille recipe

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  • Cuisine: French
  • Serves 6

You might also like Matthew Evans’ perfect ratatouille recipe, which is slow-cooked so the eggplant falls apart and makes for a creamy, unctuous sauce, or try Gabriel Gate’s grilled loin of lamb with ratatouille recipe. Also, browse our collection of French recipes.

Ingredients

1kg tomatoes
Extra virgin olive oil
2 eggplant, finely chopped
2 red capsicums, peeled, diced
1 brown onion, finely chopped
3 garlic cloves, peeled, finely chopped
4 zucchini, finely chopped
½ bunch thyme
500ml tomato juice
1 bunch basil

Preparation

Blanch and skin the tomatoes. Cut in half and remove seeds. Dice the flesh. Set aside.

Heat the olive oil in a saucepan over low heat. In batches, add the eggplant, capsicum and onion, with one clove of garlic at a time. Add the zucchini with thyme until coloured. Drain the oil after adding each ingredient over a bain-marie and reserve the oil.

Place the reserved oil in a large pot over high heat. Add the eggplant, capsicum, onion, zucchini and garlic. Add the tomatoes and tomato juice. Cook for 1.5 hours.

Chop basil and mix through before serving.

If you enjoyed this Ratatouille recipe then browse more French recipes, soup recipes, healthy recipes and our most popular hainanese chicken rice recipe.

French Restaurants

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6. Lebrina   New Town
7. Arc of Iris   Margaret River
8. The Loose Box   Mundaring
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10. Penfolds Magill Estate Restaurant   Magill

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Red wine or white wine?

The general rule with wine is that red wine, with its richer and deeper flavours, is a great accompaniment to red meats, while white wine works well with white meats (fish and chicken). However take time to experiment, there are plenty of exceptions to the rules and with wine the rules are definitely made to be broken.

Glossary

Sesame Seed

Tiny, shiny, creamy white seeds with a nut-like flavour. Used in baking on breads and rolls, and in seed and oil form in Asian cooking.

 
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