Ratatouille is a classic French vegetable stew made of the freshest and most colourful summer vegetables. It is packed with healthy vegetable fats, tasty and simple to cook. It can go as a side dish that can be enjoyed with grilled fish or also great as a main dish paired with some grains. Bon appetit!
Time: 45 minutes
Recipe by: Adrian Richardson
1 red onion, diced
5 cloves garlic, peeled and crushed
3-4 tbsp extra virgin olive oil
Salt & pepper
3 x 400g tins crushed tomatoes
1 sprig basil, leaves
4 tbsp extra virgin olive oil
½ red capsicum, diced
½ green capsicum, diced
½ yellow capsicum, diced
½ eggplant, diced
½ zucchini, diced
1 bunch parsley, finely chopped
1 bunch basil, leaves picked
Add oil, onion and garlic to a large stewpot over medium heat, season with salt and pepper and sweat down for a few minutes, stirring occasionally. Add tomatoes and basil leaves, simmer over a low temperature while you prepare the other ingredients.
In a nonstick frypan over medium heat add capsicum with 2-3 tablespoons of extra virgin olive oil. Season with salt and fry for 2-3 minutes until the capsicum softens and starts to colour. Pour onto a plate and set aside.
In the same frypan add 2 more tablespoons of extra virgin olive oil and add eggplant and zucchini and season with salt and pepper, fry until it begins to go golden. Add capsicums back to the pan and ladle a few spoonfuls of sauce into the frypan. Toss through with fresh herbs to serve.
This recipe is cooked using the Tefal Unlimited Premium Frypan and Stewpot which is part of the Tefal Unlimited Premium Non-Stick Induction Range. To know more about the products and rest of the Unlimited Premium cookware range, please click here.