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Traditional French Ratatuille
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Julia Child's Ratatoulle

Servings 6 people

Ingredients

  • 250 g aubergine
  • 250 g zucchini
  • 2 onions finly sliced
  • 2 peppers sliced
  • 2 garlic cloves
  • 500 g tomatoes
  • 3 tbl parsley
  • olive oil
  • salt & pepper

Instructions

  • Peel aubergine and cut it into 1cm thick, 8cm long and 2,5cm wide slices. Cut zucchini the same way.
  • Place vegetable in a bowl and toss with salt. Let it stand for 30 minutes. After this dry each slice seperatly.
  • Fry aubergines and zuchini in hot olive oil one layer at a time. Each side for about 1 minute. Place the slices in a side dish.
  • In the same frying pan fry onions with peppers for 10 minutes on a low heat in olive oil. The vegetables should be tender but not borwn. Add garlic, salt and pepper to taste.
  • Slice tomatoes into 1 cm strips. Lay them over the onions and peppers, season with salt and pepper. Cover the frying pan and cook for about 5 minutes on low heat. Uncover, turn the heat up and wait until all juice evaporates.
  • Take 1/3 of tomato-onion mixture and place it in a casserole. Sprinkle 1 tbl of parslay over it. Arrange half of the aubergines and zucchinis over it and half of the remaining tomatos. Cover with 1 tbl of parsley. Put the rest of aubergines and zucchini and finish with tomatos and parsley.
  • Cover the casserole and simmer over low heat for 10 minutes. Uncover and cook on medium heat for another 15 minutes or untile the remaning juices evaporate.
  • Be careful about the heat. You dont want the veggetables to scorch at this point!
  • Serve warm or cold.