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Homemade ratatouille

  • Family dish
  • for 6 persons
  • Preparation 25 min
  • Cooking time 1h
Sauté de crevettes aux légumes au wok

Chef's tip :

Very nice served hot but can also be served cold as an appetizer on toasted bread with sardines in oil.

Ingredients :

  • 400 g zucchini 
  • 400 g eggplant
  • 500 g fresh tomatoes
  • 1 of each color pepper (red, yellow, green)
  • 1 onion
  • 2 sprigs of thyme
  • 2 bay leaves
  • 2 tablespoons olive oil
  • Salt and pepper

Preparation :

  1. Quarter the peeled tomatoes, cube the eggplant, and cut the zucchini in half rounds. Cut the peppers into cubes and finely chop the onion.
  2. Heat 2 tablespoons of olive oil in the FONTIGNAC stock pot and stir in the onions and peppers. Once they are tender, add the tomatoes, peeled garlic, thyme and bay leaves.
  3. Add salt, pepper and simmer gently for 45 minutes with the lid on.
  4. As this mixture cooks, prepare the eggplant and zucchini. Cook them separately in a FONTIGNAC stock pan in olive oil for 15 minutes.
  5. Check if the vegetables are ready - they should be tender. Add them to the tomato mixture and cook for  10 mins more at low heat.
  6. Add salt and pepper if needed.
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