Description
This classic Ratatouille recipe features a vibrant medley of aubergine, courgettes, peppers, and tomatoes gently sautéed with onion, garlic, and fragrant basil. Perfect as a side or main dish, it combines fresh Mediterranean flavors in a wholesome, comforting vegetable stew.
Ingredients
Scale
Vegetables
- 2 large aubergines
- 4 small courgettes
- 2 red or yellow peppers
- 4 large ripe tomatoes
- 1 medium onion, peeled and thinly sliced
- 3 garlic cloves, peeled and crushed
- supermarket pack or small bunch basil
Other Ingredients
- 5 tbsp olive oil
- 1 tbsp red wine vinegar
- 1 tsp sugar (any kind)
Instructions
- Prepare the aubergines: Cut the 2 large aubergines in half lengthways. Place them cut side down, slice each half lengthways again, then cut across into 1.5cm chunks.
- Prepare the courgettes: Trim both ends off the 4 small courgettes. Cut them into 1.5cm thick slices.
- Prepare the peppers: Hold each pepper upright, cut around the stalk, remove it and cut the pepper into 3 pieces. Remove seeds and membrane, then chop into bite-sized chunks.
- Prepare the tomatoes: Score a small cross at the base of each tomato. Place them in a heatproof bowl and pour boiling water over. Let sit for 20 seconds, drain the water, cover with cold water to cool. Peel off the skins once cool. Quarter the tomatoes, scrape out seeds and roughly chop the flesh.
- Cook the aubergines: Heat 2 tbsp olive oil in a sauté pan over medium heat. Brown the aubergine chunks for 5 minutes on each side until soft. Remove and set aside.
- Cook the courgettes: In another pan with 1 tbsp olive oil, fry the courgette slices for about 5 minutes, turning until golden on both sides. Set aside.
- Cook the peppers: Using the same pan, add more olive oil if needed and fry the pepper chunks until golden, about 5 minutes. Set aside with the other vegetables.
- Prepare the onion and garlic base: Tear up basil leaves and set aside. In the pan, cook the sliced onion over medium heat for 5 minutes until softened. Add the crushed garlic and fry for an additional minute.
- Add flavorings and tomatoes: Stir in the red wine vinegar and sugar to the onion-garlic mixture. Then add the chopped tomatoes and half of the basil leaves. Cook gently for a few minutes to develop flavors.
- Combine vegetables: Return aubergines, courgettes, and peppers to the pan with the tomato mixture. Add salt and pepper to taste. Cook together for 5 minutes to blend all flavors.
- Serve: Garnish with the remaining fresh basil leaves and serve warm as a delicious vegetable stew or side dish.
Notes
- For a Moroccan twist, fry the onions with 2 tsp harissa paste and stir in 400g drained chickpeas.
- Add 1 tbsp capers, black olives, and chopped anchovies for a more intense Mediterranean flavor.
- Sprinkle with bread crumbs and grated parmesan before grilling until golden for a gratin style.
- Add a deseeded, finely chopped chili with the garlic for a spicy kick.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: French
Keywords: ratatouille, vegetable stew, french recipe, aubergine recipe, mediterranean vegetables, vegetarian main course
