Ratatouille with olive oil

Huile d'olive de France goût intense
Intense flavour
Ratatouille à l'huile d'olive
A PDO
Preparation
10 min
A PDO
Cooking time
45 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Regional cuisine Main course Vegan Vegetarian Gluten-free Summer

Ingredients

A PDO
For 6 personnes
  • 1 aubergine
  • 1 onion
  • 2 cloves of garlic
  • 1 red pepper
  • 1 green pepper
  • 2 courgettes
  • 4 tomatoes
  • 1 small tin of chopped tomato pulp
  • 2 sprigs of fresh thyme, crumbled
  • Salt, pepper
  • 6 tablespoons of olive oil – either full-flavoured, mild or traditional (depending on your preferences and the flavour you wish to achieve)

Tip

I like my vegetables a bit crunchy, but cook them for a further 15 to 20 minutes for a softer result! Depending on your preference, choose a mild-flavoured olive oil (PDO Nice, PDO Nyons, Grossane variety, Lucques, etc.), with an intense flavour (PDO Nîmes, PDO Haute-Provence, PDO Provence, PDO Vallée des Baux-de-Provence, PDO Aix-en-Provence or the Bouteillan variety, Picholine, Salonenque...), or a traditional flavour (PDO Provence, PDO Aix-en-Provence, PDO Vallée des Baux-de-Provence or “ripened olives” – dark and fruity).

Instructions

  • Remove the seeds from the peppers and cut them into large chunks. Cut the aubergines into thirds lengthways, then into fairly thick slices; cut the courgettes in half, then into rounds. Cut the tomatoes into eighths. Finely chop the onion.

  • Heat 2 tablespoons of olive oil in a frying pan and fry the onion. Add 2 tablespoons of olive oil and the aubergine. Cook, stirring, for 5 minutes until golden.
  • Add the tomatoes, the tinned tomatoes and the peppers, stir and leave to cook for a further 10 minutes. Add the crushed garlic cloves, the courgettes, salt, pepper and thyme. Leave to cook for 25 minutes.

Tip

I like my vegetables a bit crunchy, but cook them for a further 15 to 20 minutes for a softer result! Depending on your preference, choose a mild-flavoured olive oil (PDO Nice, PDO Nyons, Grossane variety, Lucques, etc.), with an intense flavour (PDO Nîmes, PDO Haute-Provence, PDO Provence, PDO Vallée des Baux-de-Provence, PDO Aix-en-Provence or the Bouteillan variety, Picholine, Salonenque...), or a traditional flavour (PDO Provence, PDO Aix-en-Provence, PDO Vallée des Baux-de-Provence or “ripened olives” – dark and fruity).
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