RECIPE: How to make the tastiest ratatouille
France-based food blogger Laura Tobin shares her tried and tested Ratatouille recipe.
Ratatouille, a French classic originating from Nice, is a stew containing summer vegetables that can be served with any meat or fish. It is very easy to make and can be flavoured with either Provencal herbs or basil.
Ingredients (serves four)
1 large onion
3 zucchini
2 aubergines
2 peppers
4 round tomatoes
3 tbsp of olive oil
1 cube of chicken stock
3 tbsp of Provencal herbs
Salt and pepper
Method
1. Chop all the vegetables
2. Press the garlic with a knife or a heavy weight.
3. Drizzle the bottom of a saucepan with olive oil and gently stir fry the onion and the garlic.
4. Once the onion becomes translucent, add the aubergines and stir fry for five minutes.
5. Add the peppers and zucchini and stir fry for a few more minutes..
6. Follow with the zucchini, stir fry for a few more minutes.
7. Add the fresh tomatoes and a spoon of Provencal herbs (or basil), one cube of chicken stock and stir well.
8. Cover it and let simmer for 25 minutes, stirring every once in a while.
9. You can serve the ratatouille with meat and couscous.
Bon Appetit!
You can find out more about ratatouille and print this and other French and Italian recipes from Tobin's blog, Your Guardian Chef, here.
All photos: Laura Tobin
Comments
See Also
Ratatouille, a French classic originating from Nice, is a stew containing summer vegetables that can be served with any meat or fish. It is very easy to make and can be flavoured with either Provencal herbs or basil.
Ingredients (serves four)
1 large onion
3 zucchini
2 aubergines
2 peppers
4 round tomatoes
3 tbsp of olive oil
1 cube of chicken stock
3 tbsp of Provencal herbs
Salt and pepper
Method
1. Chop all the vegetables
2. Press the garlic with a knife or a heavy weight.
3. Drizzle the bottom of a saucepan with olive oil and gently stir fry the onion and the garlic.
4. Once the onion becomes translucent, add the aubergines and stir fry for five minutes.
5. Add the peppers and zucchini and stir fry for a few more minutes..
6. Follow with the zucchini, stir fry for a few more minutes.
7. Add the fresh tomatoes and a spoon of Provencal herbs (or basil), one cube of chicken stock and stir well.
8. Cover it and let simmer for 25 minutes, stirring every once in a while.
9. You can serve the ratatouille with meat and couscous.
Bon Appetit!
You can find out more about ratatouille and print this and other French and Italian recipes from Tobin's blog, Your Guardian Chef, here.
All photos: Laura Tobin
Join the conversation in our comments section below. Share your own views and experience and if you have a question or suggestion for our journalists then email us at [email protected].
Please keep comments civil, constructive and on topic – and make sure to read our terms of use before getting involved.
Please log in here to leave a comment.