Ratatouille with thyme, zucchini and rosemary
4 servings
30 minutes
Ratatouille with thyme, zucchini, and rosemary is a classic dish of French cuisine that embodies the simplicity and elegance of Provence. Its history begins in peasant traditions when seasonal vegetables were used to create a delicious and nutritious stew. This ratatouille is distinguished by its rich herbal aroma—thyme and rosemary add refinement, while the combination of zucchini, eggplant, and sweet pepper provides a tender texture and natural sweetness. The dish is prepared by slow simmering, allowing the vegetables to retain their natural flavor and absorb the aromas of spices. It can be served hot or cold as a standalone dish or side dish, and its harmonious pairing with olive oil and tomato sauce makes it an ideal choice for a light dinner or an exquisite gathering.
1
Peel the onion and chop it coarsely. Peel the garlic and crush it.
- Onion: 900 g
- Garlic: 5 clove
2
Cut unpeeled zucchini, courgettes, and eggplants into 1 cm cubes. Remove the stems and seeds from the peppers and cut them into 1 cm cubes.
- Courgette: 900 g
- Zucchini: 900 g
- Green bell pepper: 900 g
- Bell pepper: 900 g
- Eggplant: 900 g
3
Make a cross incision at the base of the tomatoes, place them in boiling water for a couple of minutes until the skin starts to curl. Rinse with cold water and peel. Chop finely.
- Tomatoes: 900 g
4
Pour 40 ml of olive oil into a heavy-bottomed pan and place it over medium heat. Sauté the onion for 5 minutes and add garlic. Reduce the heat to very low.
- Olive oil: 125 ml
- Onion: 900 g
- Garlic: 5 clove
5
Heat the second pan, pour in oil, add zucchini, and fry on high heat until browned on all sides. Transfer the fried vegetables to the pan with onions. Repeat the process with all vegetables, adding them to the pan on low heat after frying.
- Olive oil: 125 ml
- Courgette: 900 g
- Zucchini: 900 g
- Green bell pepper: 900 g
- Bell pepper: 900 g
- Eggplant: 900 g
6
When all the vegetables are in the pan with onions, stir them and increase the heat. Add salt, thyme, bay leaf, and rosemary. Mix everything thoroughly. Pour in the vegetable broth, cover with a lid, and place in an oven preheated to 200 degrees. Let it simmer for an hour and then place the vegetables in a colander over a pot.
- Salt: to taste
- Thyme: 4 pieces
- Bay leaf: 4 pieces
- Rosemary: 1 piece
7
Pour the juice from the vegetables into the pan and reduce it to a thick sauce. Then return the vegetables to the pan and turn off the heat. Add chopped tomatoes to the vegetables and cover. After 10 minutes, the tomatoes will be ready. They can be served hot immediately or allowed to sit for a few hours and served cold.
- Tomatoes: 900 g
8
Before serving, remove the bay leaf, and season with salt and pepper to taste.
- Bay leaf: 4 pieces
- Salt: to taste
- Black peppercorns: to taste
