Ratatouille
This recipe comes from The Complete Robuchon and is one of the best ratatouille recipes we have ever seen. It is absolutely stunning served with a simple pork chop
Ratatouille
Calories: 1975kcal
Equipment
Ingredients
- 150 ml Olive Oil
- 2 medium Onions thinly sliced
- 2 Red Peppers peeled, seeded and sliced into 2cm x 1cm pieces … or just buy them, life's too short
- 1 kg Tomatoes peeled, seeded and diced
- 3 small Courgettes washed but unpeeled, chopped into 2cm x 1cm pieces
- 2 small Aubergines washed but unpeeled, chopped into 2cm x 1cm pieces
- 4 cloves Garlic finely chopped
- ½ tsp Fresh Thyme Leaves
- 1 Bouquet Garnet 2 sprigs of thyme, 1 bay leaf, 6 stems of parsley tied together
- Salt & Pepper to taste
Instructions
- Heat 4 tablespoons of olive oil in a large pan. Add the onions and cook over a low heat for 3 minutes, stirring with a wooden spoon. Add the peppers, garlic, stir, and sprinkle with 2 pinches of salt and 1 pinch of pepper. Cover and cook over a low heat for 5 minutes. Add the tomatoes and another pinch of salt and pepper. Leave to cook, covered, over a low heat
- Meanwhile, heat 4 tablespoons of olive oil in a sauté pan over a medium heat for 2 minutes. Sauté the courgettes for 4 minutes, stirring with a wooden spoon. Remove with a skimmer or slotted spoon to a plate. Cook the aubergine for 4 minutes over a medium heat in the same frying pan and then remove it to the plate with the courgettes. Sprinkle the courgettes and aubergine with thyme, 2 pinches of salt and 1 pinch of pepper. Put them in the pan with the onions, peppers, and tomatoes; add a dash of saffron if you like. Add the bouquet garni, cover, and cook over a low heat for 25 minutes
- Stir in 2 tablespoons of olive oil at the end of cooking and taste for salt and pepper
Nutrition
Calories: 1975kcal | Carbohydrates: 143g | Protein: 28g | Fat: 156g | Saturated Fat: 22g | Sodium: 120mg | Potassium: 6263mg | Fiber: 52g | Sugar: 87g | Vitamin A: 16700IU | Vitamin C: 544mg | Calcium: 328mg | Iron: 9mg