A recipe from Gemo
French Ratatouille
A rustic Provencal vegetable stew with eggplant, zucchini, peppers, tomato, onion, garlic, olive oil, and herbs. Serve it warm as a vegetarian main with bread or rice, or at room temperature as a side.
Method
- 01
Put the eggplant and zucchini in a colander, sprinkle with about half of the salt, and toss gently. Let them stand while you prepare the remaining vegetables, then pat off excess moisture with a clean towel.
⏱ 15 min
- 02
Heat a wide heavy pot or deep skillet over medium heat with 2 tablespoons of the olive oil. Add the onion and peppers and cook until glossy and beginning to soften, then stir in the garlic for the last minute so it smells fragrant but does not brown.
⏱ 8 min
- 03
Scrape the onion mixture into a bowl. Add another spoonful of olive oil to the pan and cook the eggplant in one even layer, working in two batches if needed, until the edges soften and lightly color. Move it to the bowl with the onions.
⏱ 10 min
- 04
Add a little more olive oil and cook the zucchini just until it is lightly browned but still holds its shape. Return the onion mixture and eggplant to the pan and fold the vegetables together gently.
⏱ 6 min
- 05
Add the 600 g tomato, 1.5 teaspoons herbes de Provence, bay leaf if using, remaining salt, and 0.5 teaspoon black pepper. Bring to a gentle simmer, lower the heat, and cook uncovered until the vegetables are tender and the tomato has thickened into a light sauce. Stir occasionally, but avoid crushing the vegetables.
⏱ 25 min
- 06
Remove the bay leaf. Taste and adjust salt, pepper, and a final drizzle of olive oil. Let the ratatouille rest for 10 minutes, then serve warm, room temperature, or slightly chilled with chopped basil or parsley.
⏱ 10 min
Nutrition
