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Ratatouille [1] [2] 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


  1. Cut the eggplants nad zucchini across with a thickness of 1/2".
  2. Place in separate colanders and generously sprinkle with salt.
  3. Let sit for ~20 min.
  4. Rinse and blot with paper towels.
  5. Halve the peppers and remove the seeds.
  6. Slice the peppers into long thin strips.
  7. Pour boiling water over tomatoes and leave for ~45 seconds to cool.
  8. Peel the tomatoes skins off.
  9. Cut the tomatoes in half, remove the seeds and juice.
  10. Roughly chop the tomatoe flesh.
  11. Cook all vegetables separately.
  12. Over low heat, add 4 tbsp of oil and stew the eggplants.
  13. Turn over eggplants a few times during cooking period.
  14. Remove, then do the same for the zucchini.
  15. Repeat step 12 for the peppers, then the onions.
  16. Do not brown the vegetables, but do achieve a tendering of the vegetable.
  17. Crush the garlic with the herbs, creating a fine paste.
  18. Combine with the diced tomatoes.
  19. Removing all excess oils combine all cooked vegetables to the warm pot.
  20. Include the tomato mixture, season and cover, cooking over a low heat for ~30 min.
  21. Leave to cool.
  22. Let the flavours mingle, preferrably letting them marinate for an evening.
  23. Serve warm.


  1. Grausman, Richard (1988). French Classics Made Easy. Thomas Allen & Son Limited. pp. 193-194. ISBN 978-0-7611-5854-7. 
  2. Woodward, Sarah (2006). the food of france. Kyle Cathie Limited. pp. 174-175. ISBN 978-1-904920-43-4.