Ratatouille with aubergine, courgette and tomato

France.fr describes a Provençal ratatouille with courgette, aubergine, pepper and tomato. This is our own home version with the same vegetable base.

Serves 4 as a side dish · Preparation: 20 min · Cooking: 45 min

Times are guidelines; preheat during preparation where possible. Allow extra time to cool food before storing it.

Equipment

Large casserole with lid, chopping board

Ingredients

• 1 aubergine (about 350 g)
• 2 small courgettes (about 400 g)
• 2 peppers (about 300 g)
• 500 g ripe tomatoes
• 1 onion (about 120 g)
• 2 garlic cloves
• 3 tablespoons olive oil
• 10 g fresh basil
• 2 g salt
• 0.5 g ground black pepper

Method

1. Wash the vegetables. Cut the aubergine, courgettes and peppers into pieces of about 2 cm. Finely chop the onion and garlic; roughly chop the tomatoes.
2. Heat the oil over medium heat in a casserole. Cook the onion for 5 minutes. Add the aubergine and cook for 8 minutes, stirring regularly.
3. Add the courgette, peppers and garlic and cook for another 5 minutes. Add the tomatoes, leave the lid slightly ajar and simmer gently for 25 minutes. Stir occasionally and add a splash of water only if the base starts to catch.
4. Taste and season with salt and pepper. Tear the basil leaves and scatter them over just before serving.

Storage

Cool leftovers within 2 hours, store covered at 4 °C and eat within 2 days. Reheat a stored portion once until steaming hot.

Allergens

The listed ingredients contain none of the common declarable allergens in this recipe. Check packaging and accompaniments if you have an allergy.

Our own adaptation; not test-cooked by the editorial team. Times are guidelines; the described doneness is decisive.

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