Kartoffel-Ratatouille (potato ratatouille)
Units
Temperature
Servings
Ingredients
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
Method
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.