Ratatouille
also called ratatouille niçoise · ratatouille nicoise · Provençal vegetable stew · summer vegetable stew
- One Pot
- serves 4
- recipe says 1 hr 15 min
- Stews & Braises
Three ways to read this recipe
The table
| Each vegetable needs its own turn, not its own pan: eggplant first and alone, the tomatoes last. | |||||
| 1 large(450 g; cut in 1-in cubes)eggplant | fry 8 min, until it gives | fry 6 min more | soften 5 min | simmer uncovered 30 min | stand 15 min off the heat |
| 1/3 cup(80 mL)olive oil | |||||
| 2 medium(cut in half-moons)zucchini | |||||
| 1 large(cut in 1-in pieces)red bell pepper | |||||
| 1 large(sliced)yellow onion | |||||
| 4 cloves(sliced)garlic | |||||
| 4 sprigsthyme | |||||
| 1bay leaf | |||||
| 2 lb(900 g; chopped, or canned whole tomatoes crushed by hand)ripe tomatoes | |||||
| 2 tspkosher salt | |||||
| 1/2 cup(torn)basil | |||||
| 2 tspred wine vinegar | |||||
| 1/2 tspblack pepper | |||||
| Watery at the end means the lid was on or the tomatoes went in early. Uncovered over the heat brings it back. | |||||
What to lay out
Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.15 things to get out.
Pans and tools
Before anything else
2fry 8 min, until it gives
3fry 6 min more
goes in with what step 2 made
4soften 5 min
goes in with what step 3 made
5simmer uncovered 30 min
goes in with what step 4 made
6stand 15 min off the heat
goes in with what step 5 made
Cooking it
Tap a step when it is done; the next one lights up.
The clock
- Start to finish
- 1 hr 4 min
- Needs you
- 19 minthe rest you can walk away from
- What you'll wash
- One thing — the Dutch oven
- Does it keep
- 4 days — the one here that is plainly better cold on the second day, and better again on the third
fry 8 min, until it gives
8 minneeds youfrom the start
fry 6 min more
6 minneeds you8 min in
soften 5 min
5 minneeds you14 min in
simmer uncovered 30 min
30 minwalk away19 min in
stand 15 min off the heat
15 minwalk away49 min in
- needs you
- you can walk away
You'll need Dutch oven
See how it is written
>> title: Ratatouille
>> category: Stews & Braises
>> tags: vegetables, eggplant, zucchini, tomatoes, one-pot, provencal
>> counters: One Pot
>> aka: ratatouille niçoise, ratatouille nicoise, Provençal vegetable stew, summer vegetable stew
>> servings: 4
>> time: 1 hr 15 min
>> washing-up: the Dutch oven
>> keeps: 4 days — the one here that is plainly better cold on the second day, and better again on the third
>> step: Each vegetable needs its own turn, not its own pan: eggplant first and alone, the tomatoes last.
The argument about ratatouille is whether each vegetable gets its own pan.
>> step: fry 8 min, until it gives
Fry @eggplant{1%large}(450 g; cut in 1-in cubes) in @olive oil{1/3%cup}(80 mL) in a #Dutch oven{} for ~fry{8%min}.
>> step: fry 6 min more
Fry @&(~1)eggplant{} with @zucchini{2%medium}(cut in half-moons), @red bell pepper{1%large}(cut in 1-in pieces) for ~fry{6%min}.
>> step: soften 5 min
Soften @&(~1)vegetables{} with @yellow onion{1%large}(sliced), @garlic{4%cloves}(sliced), @thyme{4%sprigs}, @bay leaf{1} for ~saute{5%min}.
>> step: simmer uncovered 30 min
Simmer @&(~1)base{} uncovered with @ripe tomatoes{2%lb}(900 g; chopped, or canned whole tomatoes crushed by hand), @kosher salt{2%tsp} for ~simmer{30%min}.
>> step: stand 15 min off the heat
Stand @&(~1)ratatouille{} off the heat with @basil{1/2%cup}(torn), @red wine vinegar{2%tsp}, @black pepper{1/2%tsp} for ~stand{15%min}.
>> step: Watery at the end means the lid was on or the tomatoes went in early. Uncovered over the heat brings it back.
Warm rather than hot is how this is eaten, and better the next day than the day it was made.