Kartoffel-Ratatouille (potato ratatouille)
A heartier take on ratatouille with potatoes added to the classic mix of eggplant, zucchini and pepper, the potatoes parboiled separately before joining the vegetables since raw potato chunks would need far longer to cook through than the softer vegetables can withstand. Cooking each vegetable in its own batch before combining them all is what keeps every one at its own correct texture instead of a uniformly mushy stew.
Prep25 min
Cook35 min
Servings4
Christoph's potato ratatouille, each vegetable cooked in its own batch so every one keeps its own correct texture.
Ingredients
Written for a 4 L pot
Units
Temperature
Servings
Ratatouille
- 300 g waxy potatoes, peeled, cut into 2 cm chunks rounded
- 250 g eggplant, cut into 2 cm chunks rounded
- 250 g zucchini, cut into 2 cm chunks rounded
- 200 g bell pepper, cut into chunks rounded
- 150 g onion, cut into wedges rounded
- 2 garlic cloves rounded
- 400 g chopped tomatoes rounded
- 60 ml olive oil, divided rounded
- 10 g dried herbes de Provence rounded
- to taste fine salt rounded
Dietary labels are a guide, not a guarantee. If you have an allergy, read the ingredients yourself.
Method
- Bring a pot of salted water to a boil. Parboil the potato chunks for 6 to 8 minutes, until just tender but not falling apart. Drain and set aside.
- Heat a third of the olive oil in a large pot over medium-high heat. Sauté the eggplant in a single layer for 8 to 10 minutes, until tender and lightly browned. Remove to a bowl.
- Repeat with the zucchini in a little more oil, cooking until tender, then remove.
- Repeat with the pepper and onion, cooking until softened, then remove.
- Add the remaining oil and the garlic to the pot. Sauté briefly, then add the chopped tomatoes and herbes de Provence. Simmer for 10 minutes.
- Return all the cooked vegetables and the parboiled potatoes to the pot. Stir gently to combine and warm through for 3 to 4 minutes. Season with salt.
Notes
- Parboil the potatoes separately before adding them to the mix. Raw potato chunks need far longer to cook through than eggplant, zucchini or pepper can withstand without turning to mush; parboiling brings them to the same starting point as the other vegetables.
- Cook each vegetable in its own batch, not all together. Eggplant, zucchini, pepper and onion all cook at different rates; combining them from the start means some overcook while others are still firm.
- Combine everything only at the end, off the direct heat of the pan. This warms everything through without continuing to cook any one vegetable past its correct texture.
- It keeps and reheats well for 3 days, and the flavour deepens overnight.
Ingredient substitutions
- Any summer vegetables can join or replace what’s listed, as long as each is cooked separately to its own correct texture.
- A pinch of chili flakes adds a little heat if you like.
- Serve as a main with crusty bread, or as a side to grilled meat or fish.
From Christoph Mayer