The traditional way of making ratatouille is with aubergine, zucchini, tomatoes, peppers, onions and garlic

Chop up lovingly <3


Small pieces are preferable for a ratatouille. Our lex culinary tip for this recipe has to do with the aubergine. This is chopped up and treated to a heavy-duty savoury massage; i.e. place it in a collander with some rock salt and cover with something heavy for about 20 minutes. This will remove some of its bitterness. Wash off the excess salt before using it for cooking.

Start by cooking the onions and garlic in olive oil (about 1 tablespoon for each portion will suffice) and adding the green peppers. Cook these for a while until they start to soften.

Then add the aubergines and zucchini and cook for some minutes.

Add half a cube in water if desired. If you decide not to use a cube, add plain hot water since the vegetables will need to cook for a while and need moisture.

Finally add tomatoes and herbs and simmer for about 30 minutes for best results. The traditional method calls for thyme, parsley and basil. We went for something a bit different..


2 Comments

  1. alx
    Posted August 4, 2010 at 2:54 pm | Permalink

    healthy tip: put everything in a oven dish and roast 🙂 (minus the water of course) … however, frying always makes the veg taste somewhat better.

    • Posted August 4, 2010 at 6:38 pm | Permalink

      Ah… that’s something we made the next day with the leftover aubergines and courgettes… recipe still to come though! Also great but quite different from the ratatouille. I guess the great thing about frying versus putting them in the oven is that the flavours blend in a different way. We always use just a little oil and a good oil so not really worried about that!

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  1. By Baked Aubergine Escalopes | MuchAdoAboutNoting on August 30, 2013 at 10:21 am

    […] – it can be manipulated to stand on its own or substitute meat, most notably in dishes like ratatouille or […]

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