Ratatouille – French Vegetable Stew
Ratatouille is a French vegetable stew that at first glance seems like a humble dish – because it is. Made well though, it's a summery stunner b
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Cooking tools:
- Colander
- Mixing bowl
- Blender
- Food processor
- Skillet
- Pot
- Chef's knife
- Cutting board
- Measuring spoon
- Stove
- Spoon
- Plate
Ingredients
- ▢ 1 eggplant (aubergine , cut into 2cm / ¾" cubes (leave skin on) (~450g / 16oz))
- ▢ 1/2 tsp salt (cooking / kosher salt)
- ▢ 3 tomatoes (chopped (~150g / 5oz each), Note 1 canned subs)
- ▢ 6 tbsp extra virgin olive oil
- ▢ 2 brown onion (chopped 1cm / ⅖" cubes (~150g / 5oz each))
- ▢ 2 capsicum (1 red, 1 yellow, cut into 2cm / ⅘" cubes (~200g / 7oz each))
- ▢ 2 zucchinis (courgettes, diced into 1.5cm / ½" pieces (~200g / 7oz each))
- ▢ 2 garlic cloves (finely chopped (~3 tsp))
- ▢ 1 tsp fresh thyme leaves (chopped (Note 2 for subs))
- ▢ 3/4 tsp salt (cooking/kosher salt)
- ▢ 1/4 tsp black pepper
- ▢ 20 black olives (pitted, halved)
- tbsp fresh basil (finely chopped, plus more for garnish (Note 2 subs))
- ▢ Extra virgin olive oil (for drizzling)
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