Ratatouille: the recipe for a typically French accompaniment

ingredients
  • Courgette
    300 grams
    • 17 kcal

  • Aubergine
    300 grams
    • 25 kcal

  • copper-colored round tomatoes


    2
  • Red bell pepper
    1
    • 15 kcal

  • Dried Provence herbs
    2 tbsp

  • fresh thyme and oregano


    to taste
  • Extra virgin olive oil
    to taste
    • 0 kcal

  • salt
    to taste
    • 21 kcal

  • pepper


    to taste
    • 79 kcal

Calories refer to 100 grams of product

The Ratatouille it’s a side typical of Provencal cuisine, in particular from the city of Nice, where it is called Ratatouille. The name evokes the gesture of stirring the vegetables, which derives from the French stir and Occitan ratatolha. It is prepared with typical summer vegetables which, when cut into slices, are carefully placed in a saucepan, flavored with aromatic herbs and finally simmer over low heat for a few minutes, keeping them so colored And crisp. A quick and easy preparation, which you can also enrich with onions and potatoes, perfect to accompany any second meat dish Where Grilled fish. You can also serve them on slices of toast, accompanied by a soft cheese, for a aperitif tasty or a quick snack. Find out how to do it by following our recipe step by step.

How to make ratatouille

Ratatouille

Wash the eggplant, dry it and cut it into slices about 3 mm thick (1).

Ratatouille

Wash the zucchini and slice it; Peel the pepper, removing the seeds and inner white ribs, and cut into layers (2).

Ratatouille

Transfer the vegetables to a bowl and season with a drizzle of oil, dried Provence herbs and a pinch of salt and pepper (3).

Ratatouille

Wash the tomato and also cut it into slices (4).

Ratatouille

Arrange the vegetables in a dish 24 cm in diameter, alternating them and arranging them in an orderly manner (5).

Ratatouille

Sprinkle with another drizzle of oil then pour in about 30 ml of water (6).

Ratatouille

Cover with a lid (7) and cook for about 20 minutes, over low heat: the vegetables should remain slightly crunchy.

Ratatouille

Once cooked, flavor with fresh thyme and oregano and serve (8).

Advice

Ratatouille is even tastier if you let it sit for several hours: the advice is to eat it the next day, accompanied by a second course of meat or fish, and a few slices of lightly toasted homemade bread.

If you want, you can also add some yellow zucchini, with a particularly sweet taste, and the onion, red or white, always cut into slices.

If you liked this recipe, also try the caponata, a specialty typically Sicilian.

storage

Ratatouille can be stored in the refrigerator, in a special airtight container, to 2-3 days. Freezing is not recommended.

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