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Mainly eaten in France.

Ratatouille

Ratatouille niçoise · pronounced: ratatuj

Ratatouille recipe: a Provençal vegetable stew with aubergine, courgette and peppers, slowly cooked in olive oil with thyme. Easy and excellent warm or lukewarm, as a side dish or a light main course.

65 min Easy 4 servings
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Ratatouille recept: provence-i nyári zöldségpörkölt otthon
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Ingredients

4 people
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Method

  1. Onion and aubergine

    Fry the onion and aubergine cubes in olive oil.

    8 min

  2. Tomato and pepper

    Add the tomatoes and pepper cubes, then season with salt, pepper and thyme, and add a bay leaf.

    5 min

  3. Slow cooking

    Cook gently over a low heat for about 30 minutes, until the vegetables have softened.

    30 min

  4. Courgette and garlic

    Add the courgette and garlic, then cover and cook over a low heat for a further 15 to 20 minutes.

    18 min

  5. Seasoning

    Taste and season with salt and pepper as needed, then remove the bay leaf.

  6. Serving

    Serve warm, sprinkled with fresh herbs.

Estimated nutrition
NutrientTotal (4 people)1 people
EnergyNo dataNo data
FatNo dataNo data
of which saturatesNo dataNo data
CarbohydratesNo dataNo data
ProteinNo dataNo data
FibreNo dataNo data

An estimate calculated from the raw weight of the ingredients. Not included: olive oil. Calculated with approximate data: onion. Source: USDA FoodData Central.

Allergens and diets Based on the ingredients, it shows which common allergens the recipe contains and which diets it suits (e.g. gluten-free, dairy-free). For sensitive digestion, high-FODMAP and lactose-containing ingredients are listed separately. For information only; always check the actual products.

Contains: none of the tracked allergens

For sensitive digestion: onion, garlic (high-FODMAP or lactose-containing ingredients)

The labels are based on ingredient names, for information only and not medical advice. With a severe allergy or condition, check the actual products and ask your doctor.

Variants of this recipe

Lecsó

Lecsó

Nyári zöldségfőzelék paprikából, paradicsomból és hagymából, amely köretként és főételként is megáll.

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