French
Ratatouille (Provencal Stewed Vegetables)
Ratatouille (Provencal Stewed Vegetables) is French home cooking, eaten at lunch and dinner. On the plate it is the dish at the centre and the cooked vegetable. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.
Ingredients
- 1 eggplant
- 2 zucchini
- 1 red bell pepper
- 1 yellow bell pepper
- 4 tomatoes
- 1 onion
- 3 garlic cloves
- 4 tbsp olive oil
- 1 tsp herbes de Provence
- 1 small handful fresh basil leaves
- 1 tsp salt
- 1/4 tsp black pepper
How to cook it
- Cut the eggplant, zucchini, and peppers into large chunks and cook them separately in batches in 3 tablespoons of the olive oil over medium-high heat until lightly browned, setting each batch aside.
- In the same pot heat the remaining olive oil and cook the chopped onion and garlic until soft, about 5 minutes.
- Add the chopped tomatoes and the herbes de Provence and simmer for 10 minutes, until the tomatoes break down into a light sauce.
- Return all the browned vegetables to the pot, stir gently to coat them in the tomato sauce, and simmer uncovered for 20 minutes, until everything is tender but still holds its shape.
- Season with the salt and pepper, tear the basil over the top, and let it rest 5 minutes; ratatouille is just as good, if not better, the next day.
Serve it with
A French dinner is a plate rather than a single dish. These are the courses that normally sit beside Ratatouille (Provencal Stewed Vegetables), read from the same composition Dinejot builds a real meal from.
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Something cool and fresh
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand. Ratatouille (Provencal Stewed Vegetables) carries none of them. That is a checked answer rather than an ingredient list nobody read.
| Allergen | In this dish |
|---|---|
| Peanuts | No |
| Tree nuts | No |
| Dairy | No |
| Gluten | No |
| Shellfish | No |
| Eggs | No |
| Soy | No |
| Fish | No |
| Sesame | No |
| Coconut | No |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Bands, not numbers. Dinejot does not weigh anybody's food, so it says light, moderate or hearty and stops there. This dish was read and set by hand.
- Calorie band
- Moderate
- Protein
- Low
- Food groups it covers
- Vegetables
- How this was set
- Hand audited
When to cook it
Ratatouille (Provencal Stewed Vegetables) takes about 45 minutes from a cold stove to the table, and the cooking itself is a fair bit of work. It is eaten at lunch and dinner. It is at its best in summer, which is when what goes into it is worth buying.
Watch someone make it
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More to cook
Cooked from the same things
Other dishes built on eggplant, zucchini, tomato, and bell pepper.
From the same kitchens
More cooking from southern France.
Does the same job on the plate
Swap any of these in when you want a meal the same shape.
Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.