Ratatouille confite

Ratatouille confite [final photo]

In this ratatouille recipe, the vegetables are cooked longer than usual to get a richer melting dish.

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Recipe seen 12,757 times
Commented 1 times
Noted 2 times, average note : 3.0/3

For2 people 4 people 8 people 12 people

MeasuresMetric

Metric weight Metric volumes Read more...

For 4 people, you will need:

2 egg-plant or aubergines
3 courgettes
2 green peppers
1 onion
4 tomatoes
10 tablespoons olive oil
3 sprigs parsley
3 sprigs thyme
3 leaves Sage
Salt
Pepper

Nutritional information:

Whole recipe

Calories

1905

95%

Proteins

17g

3%

Carbohydrates

71g

6%

Fats

173g

58%

Per 100 g

Calories

80

4%

Proteins

1g

<1%

Carbohydrates

3g

<1%

Fats

7g

2%

Per person

Calories

476

24%

Proteins

4g

1%

Carbohydrates

17g

2%

Fats

43g

14%

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

Times:

Preparation : 40 min.
Cooking : 1 hour 40 min.
Start to finish : 2 hours 20 min.

How much?

For 4 people : 8.40 €
Per person : 2.10 €

Change currency:

Note : These prices are only approximate. Read more...

Step by step recipe:

Wash, peel and cut 2 egg-plant or aubergines into small pieces . Set aside.
Wash, peel and cut 3 courgettes into small pieces . Set aside.
Wash, peel and cut 2 green peppers into small pieces . Set aside.
Wash 4 tomatoes, remove and discard the hard green stalk end, then cut in 2. Prepare 1 onion. Set aside.
Put 4 tablespoons olive oil in a large pan on medium heat.
When oil is hot, add aubergine, salt, pepper and cook 4-5 minutes.
Then put aubergine in a strainer and leave to drain.
In the same pan, without cleaning it, pour 2 more tablespoons olive oil and cook courgette pieces in the same way for 3-4 minutes. Drain these in a strainer too.
Do the same thing with peppers.
Still using the same pan, pour in 3 tablespoons olive oil. When oil is hot, add onion, 3 sprigs parsley, 3 sprigs thyme, 3 leaves Sage, salt, pepper and cook for 1-2 minutes.
Put tomato halves in the pan cut side down, cover and cook for 2 minutes.
Turn tomatoes over, and cook covered for 2 more minutes.
Remove tomatoes onto a plate, and you've got a pan full of flavours and herbs.
Put in all the vegetables except tomatoes, turn heat down to lowest, cover and leave to cook for at least one hour.
After this time, add tomatoes without skins, cover and leave to cook 30 minutes longer. Then remove and discard herbs, and mix well.
Check seasoning, put the pan in the centre of the table, and serve your guests directly onto their plates. you can also serve pilaf rice with it.

Remarks:

For herbs, use what you have to hand and that you like, it's a quite versatile recipe. Similarly, you can add 1 or 2 garlic cloves en chemise.

And to drink?

A chilled rosé (if possible from Provence) otherwise a rather strong red wine, like a Mediterranean one.

Source:

Home made.

Last modified on: March 27^th 2010

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Your comments or questions on this recipe:

- - -

What a wonderful blend of garden vegetables JH. This recipe sure is a keeper!!! Thanks for sharing your detailed directions. I really appreciate it!!!

Comment #1 posted on september 20^th 2009 at 15:36 by louise.

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