Ratatouille

Name: Ratatouille
Prep time: 2100 s
Cook time: 1200 s
Total time: 3300 s
Yield: 4 Servings
Cuisine: french
Ingredients: 350 g eggplant; 200 g zucchini; 200 g yellow bell pepper; 300 g tomato; 1 red onion; 2 cloves garlic; 5 g marjoram; 5 g oregano; 5 g rosemary; 5 g thyme; 5 tbsp olive oil; 2 tbsp tomato paste; 2 tbsp balsamic vinegar; 2 tbsp crème fraîche (optional); salt; pepper

Based on 16 ratings

Difficulty

Easy 👌

min.

Preparation

min.

Baking

min.

Resting

Ingredients

Servings:-4+

350 g	eggplant
200 g	zucchini
200 g	yellow bell pepper
300 g	tomato
1	red onion
2 cloves	garlic
5 g	marjoram
5 g	oregano
5 g	rosemary
5 g	thyme
5 tbsp	olive oil
2 tbsp	tomato paste
2 tbsp	balsamic vinegar
2 tbsp	crème fraîche (optional)
	salt
	pepper

Metric

Imperial

How-To Videos

Utensils

kitchen twine
oven
sieve
bowl
cutting board
knife
baking sheet
parchment paper
rubber spatula
large pot

Nutrition per serving

Cal
260

Protein
4g

Fat
22g

Carb
12g

Step 1/4

Preheat the oven to 200°C/390°F. Quarter the eggplant and dice into large chunks. Transfer to a sieve set over a bowl, salt well, and massage. Let drain for approx. 10 min. In the meantime, dice zucchini and yellow bell pepper. Slice tomatoes lengthwise into chunks. Finely dice red onion and garlic. Finely chop marjoram and oregano. Using kitchen twine, tie rosemary and thyme to into a small bouquet garni.

350 g eggplant
200 g zucchini
200 g yellow bell pepper
300 g tomato
1 red onion
2 cloves garlic
5 g marjoram
5 g oregano
5 g rosemary
5 g thyme

kitchen twine
oven
sieve
bowl
cutting board
knife

Preheat the oven to 200°C/390°F. Quarter the eggplant and dice into large chunks. Transfer to a sieve set over a bowl, salt well, and massage. Let drain for approx. 10 min. In the meantime, dice zucchini and yellow bell pepper. Slice tomatoes lengthwise into chunks. Finely dice red onion and garlic. Finely chop marjoram and oregano. Using kitchen twine, tie rosemary and thyme to into a small bouquet garni.

Step 2/4

Squeeze out excess water from the eggplant, massage it with a part of the olive oil and spread out onto a parchment-lined baking sheet. Transfer to the oven and let roast for approx. 20 min. at 200°C/390°F.

2 tbsp olive oil

baking sheet
parchment paper

Squeeze out excess water from the eggplant, massage it with a part of the olive oil and spread out onto a parchment-lined baking sheet. Transfer to the oven and let roast for approx. 20 min. at 200°C/390°F.

Step 3/4

Heat the remaining olive oil in a large pot set over medium-high heat. Sauté the tomato paste, onion, and garlic for approx. 2 min. Add the zucchini and yellow bell pepper and sauté for approx. 5 min. more. Add the tomatoes, bouquet garni, and balsamic vinegar and stir well. Reduce the heat to medium-low, cover with a lid, and let cook approx. 15 min, stirring occasionally.

3 tbsp olive oil
2 tbsp tomato paste
2 tbsp balsamic vinegar

rubber spatula
large pot

Heat the remaining olive oil in a large pot set over medium-high heat. Sauté the tomato paste, onion, and garlic for approx. 2 min. Add the zucchini and yellow bell pepper and sauté for approx. 5 min. more. Add the tomatoes, bouquet garni, and balsamic vinegar and stir well. Reduce the heat to medium-low, cover with a lid, and let cook approx. 15 min, stirring occasionally.

Step 4/4

Remove the pot from the heat and take out the bouquet garni. When the eggplant is soft, remove from the oven and add to the ratatouille along with the chopped marjoram and oregano. Season well with salt and pepper. Serve with crème fraîche and crusty white bread, if desired.

2 tbsp crème fraîche (optional)
salt
pepper

oven

Remove the pot from the heat and take out the bouquet garni. When the eggplant is soft, remove from the oven and add to the ratatouille along with the chopped marjoram and oregano. Season well with salt and pepper. Serve with crème fraîche and crusty white bread, if desired.