morsels45

morsels45 said

Ratatouille

Summer vegetables cooked separately, then together. Patience is the recipe.

Ratatouille
Photo: Jack145945, CC0, via Wikimedia Commons. A photo of the dish, not of these exact recipes.

That was somebody else’s answer. Yours takes about twenty seconds: a handful of either-ors, then one dish.

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How to make ratatouille

2 genuinely different takes — a classic, and a faster or lighter route. The same ones the app hands you once you have decided.

Cooked separately, then together

75 minutes · serves 6 · Easy

What you need

  • 1 aubergine
  • 2 courgettes
  • 2 peppers
  • 4 tomatoes
  • 2 onions
  • 4 garlic cloves
  • 120ml olive oil
  • Thyme and basil

What you do

  1. 1Cut everything into even chunks and cook each vegetable on its own in oil, taking it out when it is browned but still holding together. This is the whole difference between ratatouille and vegetable stew.
  2. 2Onions and garlic last, softened slowly.
  3. 3Tomatoes in with the onions, cooked down 15 minutes to a sauce.
  4. 4Everything folded back together with the thyme and left on the lowest heat for 20 minutes.
  5. 5Basil off the heat. Better warm than hot, and better still tomorrow.

One tray

55 minutes · serves 4 · Very easy

What you need

  • Aubergine, courgette, peppers, red onion
  • 4 tomatoes
  • Garlic
  • 5 tbsp olive oil
  • Herbes de Provence

What you do

  1. 1Chunk everything onto the biggest tray you own with the oil and herbs.
  2. 2Roast at 220C for 40 minutes, turning once.
  3. 3Less layered, and it gets you to the same table.