Ratatouille
Frank mother’s best recipe
© Thorsten Suedfels / Guido
Fresh, fruity, aromatic – the colorful mix of Mediterranean vegetables is so delicious that you would like to eat it straight out of the pot. Bon Appetit!
You need that
For 4 servings, served in 75 minutes:
- 2 red peppers
- 1 yellow pepper
- 1 zucchini (250 g)
- 1 eggplant (350 g)
- 400 g small vine tomatoes
- 2 onions
- 2 cloves of garlic
- coarse sea salt
- 6 tbsp olive oil
- 6 small sprigs of rosemary
- 6 small sprigs of thyme
- freshly ground pepper
- 250 ml of tomato juice
- 50 g pitted olives in oil
- sugar
That’s how it’s done
- Clean, wash and pat dry the peppers, zucchini, aubergine and tomatoes. Quarter the peppers and cut into 1 cm cubes. Also dice the zucchini and aubergine 1 cm in size. Quarter and core tomatoes, also dice. Finely dice the onions. Roughly chop the garlic, then rub in a mortar with ½ teaspoon sea salt to a fine paste.
- Heat 2 tablespoons of olive oil in each of three pots. Sauté aubergine, paprika and zucchini separately over a medium heat for 15 minutes (the vegetables should only take on a very light roasted substance and color). Rinse the herbs and pat dry.
- After 10 minutes, distribute the onions, garlic paste and herbs in equal amounts on the vegetable pots and cook with them. Season with salt and pepper.
- Remove the zucchini and peppers from the heat. Add the tomato cubes and tomato juice to the aubergines and let simmer for another 15 minutes over a medium heat while stirring.
- Drain the olives, add to the aubergines with the zucchini and paprika, simmer gently for another 10 minutes. Season to taste with salt, pepper and sugar. Serve hot or lukewarm. Baguette goes well with it.
Frank’s insider tip for ratatouille
“Ratatolha” comes from Provence and means “leftover food”. Depending on the season, it can also be pimped up, for example with pumpkin in autumn. Whatever is possible: Baked with cheese.
This article originally appeared in Guido issue No. 08-09 / 2021.