Provençal ratatouille
A Provençal stew of eggplant, zucchini, bell pepper, tomato, onion, and garlic, cooked separately and combined at the end. Serves 4; timings are approximate.
In this version, the vegetables are cooked in batches and finished together in a tomato sauce. Serve it hot, warm, or cold.
Ingredient allergens
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Method
- 01
Prepare the vegetables
Cut the eggplant, zucchini, and bell pepper into pieces and slice the onion thinly. Set aside three whole garlic cloves and chop the other two. Peel and seed the tomatoes, then dice them.
Ready to continue when: All the vegetables are cut and ready to cook.
15 min - 02
Cook the onion, bell pepper, and garlic
Heat some of the oil in a heavy-based pot. Add the onion and cook over low heat for 5 minutes, until soft. Add the bell pepper and three whole garlic cloves; cook over low heat for 7 minutes more.
Ready to continue when: The onion is soft and the bell pepper is beginning to soften.
12 min - 03
Cook the eggplant
Transfer the onion, bell pepper, and garlic to a dish. Add some of the remaining oil to the pot and cook the eggplant in batches, turning it until tender. Set it aside with the other vegetables.
Ready to continue when: The eggplant is tender and holds its shape.
18 min - 04
Cook the zucchini
Add more oil to the pot if needed and cook the zucchini until tender. Remove it and set it aside with the other vegetables.
Ready to continue when: The zucchini is tender but still holds its shape.
5 min - 05
Make the sauce and finish the stew
Add the remaining oil, tomatoes, and two chopped garlic cloves to the pot. Cook, crushing the tomatoes with a spoon, until a sauce forms. Return the reserved vegetables and mix gently. Cover and cook over low heat for 10 minutes; uncover and cook gently for another 20 minutes.
Ready to continue when: The sauce coats the vegetables, which are tender but have not fallen apart.
30 min
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
- Gastronomía mediterránea - Wikipedia, la enciclopedia libre es.wikipedia.org/wiki/Gastronom%C3%ADa_mediterr%C3%A1nea
- LA BIOTECNOLOGÍA PARA LA SEGURIDAD ALIMENTARIA, ECONÓMICA Y LA GEOPOLÍTICA doi.org/10.37885/221211159
- Por qué el Sáhara Occidental es una pieza clave para la seguridad alimentaria mundial doi.org/10.64628/aao.swhdr6qsf
- Tabla de temperaturas de seguridad alimentaria | Alimentia www.alimentiaformacion.com/blog/tabla-temperaturas-seguridad-alimentaria
- Receta: la ratatouille de Provenza www.france.fr/es/articulo/directo-receta-ratatouille/
- - YouTube www.youtube.com/watch?v=m8_hs_LO6o4
- Ratatouille: Descubre la receta y su origen - Dialprix dialprix.es/blog/ratatouille-origen-de-la-receta-y-como-se-prepara/
- Ratatouille: receta de cocina del pisto francés fácil, sencilla y deliciosa www.directoalpaladar.com/recetas-de-legumbres-y-verduras/receta-ratatouille-clasico-pisto-fr…
- Ratatouille | Fine Dining Lovers www.finedininglovers.es/explorar/recetas/ratatouille
- Ratatouille: Un clásico provenzal con un toque de sol - Blog de Fasthotel www.fasthotel.com/es/blog/gastronomie/la-ratatouille-un-classique-provencal-au-gout-du-solei…
- Por qué el ratatouille es el plato símbolo de Provenza ecoleng.com/es/platos-emblematicos-historias-region-francesa/ratatouille-esencia-provenza/
- Cocina francesa | La Ratatouille, una delicia provenzal – Coucou Lola coucoulola.com/2023/05/20/cocina-francesa-la-ratatouille-una-delicia-provenzal/
- - YouTube www.youtube.com/watch?v=17Ggp9kg-9U
State: Published after documentary validation; no “Tested” label is shown.