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Ratatouille
2026 June 12
Ingredients for 4 people
- 1 aubergine
- 2 stalks of celery
- 2 tomatoes (optional)
- Natural salt
- 6 tbsp olive oil
- a little lemon zest
- 1 tsp cumin
- ½ tsp turmeric
- 2 cloves
- pepper
- 1 heaped tsp roasted chickpea flour
- 1 courgette
- 1 yellow and 1 red pepper each
- 2 tsp raw cane sugar
- 200 ml water or vegetable stock
- fresh basil and parsley
- 1 tsp whole fennel seeds
- 2 bay leaves
- 3 cm cinnamon stick
- 2 pinches asafoetida
- a pinch of chilli
Preparation
Wash the aubergines and cut them into cubes of about 1½ cm. Place them in a bowl, mix with a little salt and leave to stand for a while.
Make a small cut at the base of the tomatoes and blanch them briefly in boiling water. Peel the tomatoes and cut them into very small cubes.
Cut the celery, courgette and peppers into pieces about 1½ cm wide. Heat the olive oil and gently toast the whole spices (fennel seeds, cinnamon stick, cloves, bay leaf) until they give off a delicate aroma.
Add the drained aubergine cubes, sprinkle with cane sugar and continue to roast for a few minutes.
Now add the remaining vegetables, except for the diced tomatoes, along with the ground spices. Fry the vegetables for a few more minutes over a medium heat.
Deglaze with vegetable stock and add the chopped tomatoes. Cover and leave the ratatouille to simmer gently for half an hour.
Mix the chickpea flour with a spoonful of water and stir into the ragout. Bring to the boil briefly once more to thicken the vegetables. Season to taste with salt and a little lemon zest, and sprinkle with fresh herbs.
Tipp
Ratatouille is a dish that lends itself wonderfully to seasonal variations. If you don’t like tomatoes or can’t tolerate them, simply leave them out and add a little more vegetable stock.
