Ratatouille French vegetable stew

Method11 steps

1. 1

   Step 1: Wash the eggplants, zucchini (5) and peppers. Remove stalks and pepper seeds, then cut into similar-size cubes or strips. Keep each vegetable separate for its addition to the pan.

   Uses 3 eggplants · 5 zucchini · 3 red bell peppers · Water for washing the vegetables, drained

2. 2

   Step 2: Peel and mince the three onions and four garlic cloves. Have the canned tomatoes and seasonings ready before heating the pan.

   Uses 3 onions · 4 garlic cloves

3. 3

   Step 3: Choose a large, heavy pan that can hold all the vegetables and tomatoes. Heat enough olive oil to coat its base over medium heat.

   Uses Olive oil to start the pan

4. 4

   Step 4: Add the minced onions and garlic and fry for a few minutes, stirring, until softened and fragrant without burning the garlic.

   Uses The heated oil and pan from step 3 · All the prepared onions and garlic from step 2

5. 5

   Step 5: Add the prepared red peppers and fry for 5–10 minutes, stirring occasionally and checking from 5 minutes as they begin to soften.

   Check the red peppers · 5 minUses All the aromatic base from step 4 · All the red pepper pieces from step 1

6. 6

   Step 6: Season the pan contents with herbes de Provence (to taste), salt and pepper.

   Uses The pan contents from step 5 · Herbes de Provence to taste · Salt to season the vegetables · Pepper to season the vegetables

7. 7

   Step 7: Add the prepared zucchini and fry for another 5–10 minutes, checking from 5 minutes and stirring occasionally. Add a little more olive oil only if needed to prevent sticking.

   Check the zucchini fry · 5 minUses All the seasoned pan contents from step 6 · All the zucchini pieces from step 1 · Additional olive oil only if needed

8. 8

   Step 8: Add the eggplant and continue frying, stirring occasionally, until it begins to soften. Add more olive oil only if needed to prevent sticking.

   Uses All the cooked pan contents from step 7 · All the eggplant pieces from step 1 · Additional olive oil only if needed

9. 9

   Step 9: Stir in all the 800 g canned tomato pulp and the two bay leaves. Bring the mixture to a gentle simmer.

   Uses All the pan contents from step 8 · 800 g canned tomato pulp · 2 bay leaves

10. 10

    Step 10: Cook gently over medium-low heat for 20–60 minutes, stirring occasionally. Check from 20 minutes, then continue until every vegetable is cooked and the stew has the firmness or soft, silky texture you prefer. Reduce the heat if it starts sticking.

    Check the simmering ratatouille · 20 minUses All the tomato and vegetable mixture from step 9

11. 11

    Step 11: Taste the cooked stew and adjust salt and pepper if needed. Remove the two bay leaves and serve as eight side portions.

    Uses All the cooked vegetable stew from step 10 · Additional salt only if needed · Additional pepper only if needed