Ratatouille recipe

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Created by Guillaume Brahimi

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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

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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.

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