Gastronomixs

Ratatouille

This popular French Provençal braised vegetable dish is made from vegetables that are in season. Only onion and garlic are the unmissable ingredients in the recipe.

Makes 1350 grams.

Ratatouille

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Ingredients

100

 

onion, brunoise

3

cloves

garlic, finely chopped

160

 

red sweet pepper

160

 

pointed sweet pepper

240

 

courgette

290

 

aubergine

350

 

tomatoes

70

g

tomato purée

As needed:

 

fresh basil

As needed:

 

salt and pepper

As needed:

 

olive oil

Preparation method

  • Heat olive oil in a pan and gently fry the finely chopped onion and garlic over low heat.
  • In the meantime, coarsely dice the sweet peppers (brunoise) and add this to the onion and garlic in the pan. Add a little salt and pepper and make sure that the vegetables do not brown.
  • Cut the courgette in the same way, add them to the pan, and add a little more salt and pepper. Do the same with the aubergine and add a little more olive oil if needed.
  • Turn up the heat, so that the vegetables can fry more quickly.
  • Coarsely dice (brunoise) the tomatoes, using only the flesh. Leave the seeds and liquid out.
  • Add the tomatoes to the pan with the other vegetables. Add a tin of tomato purée and leave everything to simmer for about ten minutes. Add a little water if needed. At this point, the ratatouille can also be cooked further in the oven.  
  • Finish the ratatouille off with some fresh basil.

Serving suggestions

  • As a vegetable side dish.
  • As a cold dish served with baguette.
  • As a component in a composition with Norway haddock, saffron, and fennel.

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