Ratatouille   is a montage of vegetables that are traditionally cooked separately to keep the flavours pure before mixing them together.
- 2 pounds plump eggplants
- 2 pounds zucchini
- 1 pound green peppers
- 1 pound red peppers
- 3 pounds very ripe tomatoes
- 2 pounds large, white, mild onions, peeled and finely sliced
- 10 fat garlic cloves, peeled and finely chopped
- a good bunch of basil
- a good bunch of flat-leaved parsley
- some sprigs of thyme
- salt and freshly ground black pepper
- plenty of olive oil
- Cut the eggplants nad zucchini across with a thickness of 1/2".
- Place in separate colanders and generously sprinkle with salt.
- Let sit for ~20 min.
- Rinse and blot with paper towels.
- Halve the peppers and remove the seeds.
- Slice the peppers into long thin strips.
- Pour boiling water over tomatoes and leave for ~45 seconds to cool.
- Peel the tomatoes skins off.
- Cut the tomatoes in half, remove the seeds and juice.
- Roughly chop the tomatoe flesh.
- Cook all vegetables separately.
- Over low heat, add 4 tbsp of oil and stew the eggplants.
- Turn over eggplants a few times during cooking period.
- Remove, then do the same for the zucchini.
- Repeat step 12 for the peppers, then the onions.
- Do not brown the vegetables, but do achieve a tendering of the vegetable.
- Crush the garlic with the herbs, creating a fine paste.
- Combine with the diced tomatoes.
- Removing all excess oils combine all cooked vegetables to the warm pot.
- Include the tomato mixture, season and cover, cooking over a low heat for ~30 min.
- Leave to cool.
- Let the flavours mingle, preferrably letting them marinate for an evening.
- Serve warm.
- ↑ Grausman, Richard (1988). French Classics Made Easy. Thomas Allen & Son Limited. pp. 193-194. ISBN 978-0-7611-5854-7.
- ↑ Woodward, Sarah (2006). the food of france. Kyle Cathie Limited. pp. 174-175. ISBN 978-1-904920-43-4.