Imprimer la recette

Ingredients

Instructions

Making the tomato sauce

Blanch the tomatoes for one minute, then rinse them under cold water.
Peel the tomatoes, cut them into quarters, and remove the seeds.
Cut the quarters in half again.
Peel, remove the germ, and slice the onion into thick strips.
Crush, peel, and remove the germ from half of the garlic cloves. Cut them into thick slices.
Rinse the other half of the garlic cloves and leave them whole.
Rinse the parsley and trim off the thickest stems. Chop it coarsely.
In a cast-iron pot, sauté the onions, garlic, and parsleyfor 10 minutes.

If you’d like to use bacon bits, now is the time to add them.

Add the tomatoes and let simmer for 45 minutes over low heat, covered.

Cooking vegetables

While the tomatoes are cooking (or the night before, if you prefer), prepare the other vegetables.
Cut the eggplants lengthwise into 4 pieces.
Sprinkle them with salt and let them sit for 10 minutes. Then
cut the eggplants into thick slices.
Wash and scrub the zucchini.
Cut them lengthwise into quarters, then slice them into thick rounds.
Wash the bell peppers and cut them in half.
Remove the seeds, then cut them into strips a few centimeters long.
In separate pans, sauté over low heat:
- the eggplant (about 25 minutes),
- the zucchini (about 15 minutes),
- and the bell peppers (also 25 minutes).
The vegetables should be tender and have lost most of their moisture, especially the eggplants.

Final cooking

Add all the sautéed vegetables to the casserole dish.

The Chef’s Tip

For maximum flavor, use a spatula to scrape up all the cooking juices from the vegetables.

Season with salt and pepper, and add the bouquet garni.
Cook 1 hour and 15 minutes covered over low heat.
Simmer uncovered for another 15 minutes.
Serve this traditional Niçoise ratatouille warm or cold.

Traditional Nice-style Ratatouille