Ratatouille with aubergine, zucchini, peppers, tomatoes and herbs of Provence
French Recipe

Ratatouille

For ratatouille, the vegetables are ideally sautéed one after the other and then tasted gently together. Thus, aubergine, zucchini and paprika remain recognisable and do not become an watery porridge.

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Total time 1 hr
Calories 290 kcal
Servings 4 servings
Difficulty Easy
By the Published Updated Editorially approved

Why this recipe works

Ratatouille with eggplant, zucchini and paprika

Ratatouille works simple, but gets much better when each vegetable gets its own heat for a short time. Aubergine needs more oil and time, zucchini less. In the end, tomatoes and herbs combine everything to form an aromatic vegetable dish.

Mediterranean Cuisine Vegetarian Dinners Lunch One-Pot Recipes

Recipe

Ratatouille

Ratatouille is a Provencal vegetable dish with aubergine, zucchini, peppers, tomatoes, onions, garlic, olive oil and herbs.

Ingredients

4 servings

Method

  1. 1

    Prepare vegetables

    Cut eggplant, zucchini, peppers, tomatoes and onion. Gently salt and dry the eggplant.

  2. 2

    Roast eggplant

    Fry eggplant in olive oil golden brown and remove.

  3. 3

    Roast the remaining vegetables

    Fry the zucchini and peppers one after the other. Sweat onion and garlic translucent.

  4. 4

    Broken

    Combine tomatoes, herbs and fried vegetables. Simmer gently for 20 minutes.

  5. 5

    Flavouring

    Finish with salt, pepper, basil or parsley. Serve warm, lukewarm or cold.

Kitchen know-how

Tips for Ratatouille

Roast vegetables separately

Aubergine, zucchini and paprika retain more texture when fried one after the other.

Do not drown

Ratatouille needs olive oil, but not much liquid.

Serve lukewarm

Lauwarm or the next day Ratatouille often tastes particularly aromatic.

Variations

How to adapt this recipe

Roast vegetables on a sheet and then combine them with tomatoes and herbs.

Ratatouille is suitable for fish, chicken, lamb, omelet or baguette.

Nutrition per serving

290kcal
28.0 gCarbohydrates
7.0 gProtein
16.0 gFat

Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.

Frequently asked questions

FAQ about Ratatouille

It is not mandatory, but improves texture and taste significantly.

Yes, Ratatouille often tastes even more aromatic the next day.

Yes, when cooked with olive oil and without animal additives.

Baguettes, rice, polenta, fish, chicken or an omelet fit well.

Keep cooking

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