Cherry & Dennis Recipes
Homestyle Ratatouille
家常普羅旺斯燴雜菜
Recipe overview
Eggplant, zucchini, pepper, tomato and onion gently braise with olive oil, garlic and thyme into a tender homestyle ratatouille.
01
Ingredients
Main ingredients
- 500 g purple eggplants
- 350 g zucchini
- 2 piece bell pepper
- 600 g tomato
- 1 piece onion
- 4 clove garlic
Seasoning
- 3 tbsp olive oil
- 3 sprig thyme
- 1 tsp salt
- 1/2 tsp Black pepper
02
Tools
- knife
- cutting board
- mixing bowl
- colander
- measuring spoons
- pot
- wooden spoon
- serving bowl
03
Steps
Step 1
Cut and salt the eggplant
Cut eggplant into 2 cm cubes, toss with half the salt and rest 10 minutes.
Step 2
Rinse and dry the eggplant
Rinse the eggplant briefly, drain thoroughly and pat dry.
Step 3
Cut the other vegetables
Cut zucchini and pepper into 2 cm pieces, dice tomato and chop onion and garlic.
Step 4
Heat the olive oil
Heat a heavy pot over medium for 1 minute and add all the olive oil.
Step 5
Soften the onion
Cook the onion for 3 minutes until translucent.
Step 6
Add the garlic
Add garlic and stir for 30 seconds until fragrant.
Step 7
Brown the eggplant
Add eggplant and cook for 5 minutes until lightly golden.
Step 8
Add the pepper
Add the bell pepper and cook for 4 minutes until slightly softened.
Step 9
Add the zucchini
Add zucchini and cook for 3 minutes, keeping its shape.
Step 10
Braise with tomato
Add tomato, thyme, remaining salt and pepper; cover and braise gently for 12 minutes.
Step 11
Reduce uncovered
Uncover and simmer for 5 minutes until the sauce thickens and vegetables remain intact.
Step 12
Rest and serve
Rest off the heat for 5 minutes, then transfer to a family serving bowl.
Common mistakes
- Adding every vegetable together makes zucchini mushy; add them in stages according to firmness.
Tips
Rest the finished ratatouille for five minutes so the tomato and herb flavours settle.
