8 servings | 50 min
- 3 onions
- 500 g tomatoes
- 500 g peppers (red, yellow and green)
- 500 g zucchini
- 500 g of eggplants
- 100 ml of olive oil
- 2 cloves of garlic
- 1 sprig of thyme
- 1 bay leaf
- 1 pinch of saffron threads
- pepper, freshly ground
Wash and prep the vegetables. Slice the onions, core the tomatoes and cut into cubes. Halve the peppers; deseed and remove all the white parts, then cut into julienne strips. Cut the ends of the zucchini and eggplants off, then cut into cubes.
Heat a tablespoon of olive oil in a skillet, and two tablespoons of olive oil in a Dutch oven.
Sauté each vegetable separately in the skillet, then transfer into a Dutch oven. Start with the onions, followed by peppers, eggplants, zucchini, and tomatoes. Add a tablespoon of olive oil to the skillet before you sauté each new vegetable.
Crush the garlic cloves with the palm of your hand, then add them unpeeled to the Dutch oven, together with thyme, bay leaf, and saffron. Season with salt and pepper.
Bring to a boil, then transfer to an oven preheated to 210°C to simmer for 20 minutes.
Ratatouille can be served with roasted meat, fish or even eggs. It can also be served cold as an hors d’oeuvre. Try chilling the ratatouille overnight. The next day, add a splash of vinegar to add some brightness to the flavour and serve in sandwiches, buckwheat crepes or on a piece of toasted bread.