In France, we make ratatouille all year round and serve it with white rice, or as a side dish for fish or meat.
2 people made this
1 glass olive oil
2 large onions, quartered
3 cloves garlic, minced
3 aubergines, sliced
6 courgettes, cut into 2 cm slices
1kg tomatoes, quartered
½ glass tomato puree (optional)
3 tablespoons herbes de Provence
salt and pepper to taste
Buy ingredients online
Add to basket
Create a shopping list
Print, email, or view list on your mobile.
Add to shopping list
Powered by Whisk.com
Method Prep:15min › Cook:1hr › Ready in:1hr15min
Heat the oil in a large pot over high heat. Add the onion and garlic and cook for 2 minutes. Lower the heat and add all the other ingredients to the pot. Cover and simmer for 30 minutes.
After 30 minutes, remove the lid. If there is still a lot of liquid, continue cooking for another 30 minutes uncovered. If the amount of liquid looks right, put back the lid and cook for 30 more minutes.
My children are not very fond of the aubergine skin, so sometimes I peel them for this dish.