Classic French Ratatouille Recipes

Steps:

• Rinse and dice the aubergines (eggplants). Place in a colander, sprinkle with salt. After 1 hour, rinse under running water and blot dry with paper towels.
• Peel and thinly slice the onions and garlic (remove the growing tip from the garlic). and fry lightly in olive oil, in a deep cooking pan, over medium heat. After a few minutes, add the diced aubergines.
• Rinse the peppers, remove the seeds and membrane and cut into fine strips. Add to the pan when the onions and aubergines are nicely browned. Add the thyme and rosemary sprigs, and season with salt and pepper.
• Peel the tomatoes and remove the seeds (I omit this step). Chop roughly.
• Rinse but do not peel the courgettes (zucchini) and cut into evenly sized pieces. Add the tomatoes and courgettes about 20 minutes after the seasoning, stir the contents of the pan and continue cooking until the vegetables have released their juices and begin to break down.
• Remove the herbs and adjust the seasoning before serving.

Steps:

• Peel the eggplant, cut off the stem and cut lengthwise into 3"x1"x3/8" slices. Trim off zucchini ends. Cut into slices about the same size as the eggplant. Place vegetable slices in a large non-aluminum bowl (glass or plastic are fine). Toss with 1 teaspoon salt; let stand 30 minutes. Drain and pat slices dry on paper towels.
• Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook eggplant and zucchini slices in batches until lightly browned, about 1 minute per side, adding more olive oil as needed. Set vegetables aside.
• Cook onions and bell peppers in the same skillet in 2 to 3 tablespoons oil until tender but not browned, about 10 minutes. Stir in garlic and season with salt and pepper to taste.
• Peel tomatoes while onions and pepper cook by dipping in boiling water, then ice water to loosen the skins. (Or use a serrated-edge peeler.) Cut out tomato stems, cut tomatoes in half and squeeze out the seeds and excess juice. Slice tomato pulp into 3/8-inch strips. Lay tomato strips over the onion and peppers in the skillet. Season with salt and pepper.
• Cover skillet; cook over medium-low heat until tomatoes begin to render juice, about 5 minutes. Place 1/3 of the tomato/onion mixture in a Dutch oven or heavy casserole. Sprinkle with 1 tablespoon parsley. Arrange half of the eggplant and zucchini on top. Top with half of the remaining tomato mixture and parsley. Top with the remaining eggplant and zucchini slices. Finish with the remaining tomato mixture and parsley.
• Cover and simmer over low heat for 10 minutes. Uncover, tip casserole and baste with rendered juices. Adjust seasonings, if necessary. Raise heat slightly. Cook, uncovered, until juices have evaporated, about 15 minutes. Stir often to keep vegetables from scorching on the bottom.
• Serve hot, at room temperature, or cold.

Steps:

• Heat 1/4 cup olive oil in a medium saucepan over medium heat until shimmering, about 1 minute. Add the bell peppers, onion and 1 teaspoon salt and cook, stirring often, until the onions are translucent and the bell peppers have softened slightly, about 10 minutes. Add the eggplant, the remaining 2 tablespoons olive oil and 1 teaspoon salt. Cook, stirring often, until the eggplant is very soft, about 8 minutes. Add the zucchini and continue to cook, stirring often, until beginning to soften, about 5 minutes. Add the garlic, tomato paste and red pepper flakes, if using. Cook, stirring often, until the zucchini has softened, about 5 minutes.
• Stir in the tomatoes, bring to a simmer and then reduce the heat to low and cover the pot. Simmer, stirring occasionally, until the ratatouille has reached a thick stew-like consistency, about 10 minutes. Stir in the parsley and basil with salt and pepper to taste. Spoon into a bowl and sprinkle with more fresh parsley and basil before serving.

Steps:

• Cut 2 large aubergines in half lengthways. Place them on the board, cut side down, slice in half lengthways again and then across into 1.5cm chunks. Cut the ends off 4 small courgettes, then across into 1.5cm slices.
• Peel 2 red or yellow peppers from stalk to bottom. Hold upright, cut around the stalk, then cut into 3 pieces. Cut away any membrane, then chop into bite-size chunks.
• Score a small cross on the base of each of 4 large ripe tomatoes, then put them into a heatproof bowl. Pour boiling water over, leave for 20 secs, then remove. Pour the water away, replace the tomatoes and cover with cold water. Leave to cool, then peel the skin away.
• Quarter the tomatoes, scrape away the seeds with a spoon, then roughly chop the flesh.
• Set a sauté pan over medium heat and when hot, pour in 2 tbsp olive oil. Brown the aubergines for 5 mins on each side until the pieces are soft. Set them aside.
• Fry the courgettes in another tbsp oil for 5 mins, until golden on both sides. Repeat with the peppers. Don't overcook the vegetables at this stage.
• Tear up the leaves from the bunch of basil and set aside. Cook 1 thinly sliced medium onion in the pan for 5 minutes. Add 3 crushed garlic cloves and fry for a further minute. Stir in 1 tbsp red wine vinegar and 1 tsp sugar, then tip in the tomatoes and half the basil.
• Return the vegetables to the pan with some salt and pepper and cook for 5 mins. Serve with basil.