Ratatouille
Every vegetable in the drawer, cooked hot and fast so each one keeps its own personality instead of melting into one sweet orange sigh. Good hot, better at room temperature.
- Total time
- 18 min
- Serves
- 3
- Effort
- Easy
What you need
Written for 3 — nudge the counter and the numbers follow.
0 of 10 in the basket.
How you make it
Heat 2 tbsp olive oil in a wide pan over high heat and fry the aubergine alone for 5 minutes, stirring rarely, until browned and collapsing. Tip it into a bowl.
Add the remaining oil, then the pepper and onion, and cook 4 minutes over medium-high heat until softened at the edges but still holding shape.
Add the courgette and garlic and cook 2 minutes more, until the garlic smells sweet rather than raw.
Return the aubergine, pour in the tomatoes and the dried herbs, and simmer uncovered for 6 minutes, stirring twice, until the sauce is thick enough to leave a trail.
Season generously, stir in the vinegar and basil off the heat, and let it sit 2 minutes before serving.
Read all that and thought “absolutely not”?
Completely fair. Ratatouille is sitting in the French kitchen right now, it costs nothing, and it will never arrive.
Order it insteadMore from the French kitchen
Butter, patience, and a slightly smug finish.