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Dinner · French · Project
Ratatouille
Vegetables with conviction, from the public-domain kitchen — kept the way its author wrote it.
- 22 min hands-on
- 87 min total
- Serves 12
- under $4 a serving
- Vegetarian
- oven
- large pot
Open it in the app → Scaled list, tap-off ingredients, and cook mode with timers. The iPhone app is coming soon; the web mockup runs it now.
Ingredients serves 12
- 3½ lbsTomatoes
- 1½ lbsEggplant
- 1 lbZucchini
- 3Bell Peppers
- 2 lbsOnions
- 6 clovesGarlic
- Herbes de Provence (Basil, Thyme, Parsley)
- Olive Oil
- Salt
- Pepper
- 140gTomato Paste (optional if tomatoes aren't yummy)
Method one step at a time, with timers in the app
- Peel and drain the tomatoes (don't mind the seeds): cut out the stem cores; drop the whole tomatoes into boiling water for 2 minutes. Remove into a colander. The skin should split for easy removal; otherwise, make an X cut in the top, then peel off the skin.⏱ 2 min
- Chop the onion and garlic. Clean the bell pepper, cut into small strips.
- In a large cooking pot with thick bottom, put in olive oil, onions, and chopped garlic. Add in the bell pepper. Cover to keep in the moisture. Cook for 20 minutes, stirring frequently, and add olive oil as necessary to prevent burning.⏱ 20 min
- Add the tomatoes and Herbes de Provence. If you don't have good garden tomatoes with flavour, add a small can of tomato paste. Stir well and cook for another 15 minutes.⏱ 15 min
- Cut the eggplant into disks. Cut zucchini into disks.
- Add the eggplant and zucchini to the pot.
- Cook for about 30 minutes.⏱ 30 min
Allergens, with the fine print read
- ⚠Contains none of the nine major allergens we track, as written.
- !These tags haven't had their final human sign-off yet. Always read the label.
Original recipe by joel-maxuel, published in the public domain by Public Domain Recipes (Unlicense). Shown as written; not yet tested in the Socrabites kitchen.