Skip to content

Beta This app is in Beta Testing

Ratatouille

No ratings yet
France

Known as a French recipe, with similar versions prepared across other nations.

Ingredients 17 ingredients

  1. 3 tb Olive oil
  2. 3 tb Parsley
  3. Chop
  4. 1 lb Ripe tomatoes
  5. Aubergines
  6. Salt & pepper to taste
  7. 2 ea Cloves garlic, mashed
  8. 2 ea Green peppers, sliced
  9. 1/2 lb Onions, thinly sliced
  10. 1/2 lb Zucchini
  11. Cut
  12. Orange
  13. Salt & pepper
  14. Casserole
  15. 1/2 lb Egplant
  16. 1 ts Salt
  17. 3 tb Olive oil

Possible health benefits

General information, not medical advice.

  1. Parsley High in vitamin A · High in vitamin K · High in vitamin C · +5

    High in vitamin A · 421 µg per 100 g, 53% of the reference intake per 100 g

    • Vitamin A contributes to normal iron metabolism.
    • Vitamin A contributes to the maintenance of normal mucous membranes.
    • Vitamin A contributes to the maintenance of normal skin.
    3 more authorised claims
    • Vitamin A contributes to the maintenance of normal vision.
    • Vitamin A contributes to the normal function of the immune system.
    • Vitamin A has a role in the process of cell specialisation.

    Vitamin A is a fat-soluble vitamin that is naturally present in many foods. Vitamin A is important for normal vision, the immune system, reproduction, and growth and development. NIH fact sheet

    High in vitamin K · 1640 µg per 100 g, 2187% of the reference intake per 100 g

    • Vitamin K contributes to normal blood clotting.
    • Vitamin K contributes to the maintenance of normal bones.

    Vitamin K is a nutrient that the body needs to stay healthy. It’s important for blood clotting and healthy bones and also has other functions in the body. NIH fact sheet

    High in vitamin C · 133 mg per 100 g, 166% of the reference intake per 100 g

    • Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
    • Vitamin C contributes to normal collagen formation for the normal function of bones.
    • Vitamin C contributes to normal collagen formation for the normal function of cartilage.
    11 more authorised claims
    • Vitamin C contributes to normal collagen formation for the normal function of gums.
    • Vitamin C contributes to normal collagen formation for the normal function of skin.
    • Vitamin C contributes to normal collagen formation for the normal function of teeth.
    • Vitamin C contributes to normal energy-yielding metabolism.
    • Vitamin C contributes to normal functioning of the nervous system.
    • Vitamin C contributes to normal psychological function.
    • Vitamin C contributes to the normal function of the immune system.
    • Vitamin C contributes to the protection of cells from oxidative stress.
    • Vitamin C contributes to the reduction of tiredness and fatigue.
    • Vitamin C contributes to the regeneration of the reduced form of vitamin E.
    • Vitamin C increases iron absorption.

    Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet

    High in folate · 152 µg per 100 g, 76% of the reference intake per 100 g

    • Folate contributes to maternal tissue growth during pregnancy.
    • Folate contributes to normal amino acid synthesis.
    • Folate contributes to normal blood formation.
    5 more authorised claims
    • Folate contributes to normal homocysteine metabolism.
    • Folate contributes to normal psychological function.
    • Folate contributes to the normal function of the immune system.
    • Folate contributes to the reduction of tiredness and fatigue.
    • Folate has a role in the process of cell division.

    Folate is a B-vitamin that is naturally present in many foods. Your body needs folate to make DNA and other genetic material. NIH fact sheet

    High in iron · 6.2 mg per 100 g, 44% of the reference intake per 100 g

    • Iron contributes to normal cognitive function.
    • Iron contributes to normal energy-yielding metabolism.
    • Iron contributes to normal formation of red blood cells and haemoglobin.
    4 more authorised claims
    • Iron contributes to normal oxygen transport in the body.
    • Iron contributes to the normal function of the immune system.
    • Iron contributes to the reduction of tiredness and fatigue.
    • Iron has a role in the process of cell division.

    Iron is a mineral that the body needs for growth and development. Your body uses iron to make hemoglobin, a protein in red blood cells that carries oxygen from the lungs to all parts of the body, and myoglobin, a protein that provides oxygen to muscles. NIH fact sheet

    High in protein · 3.0 g per 100 g, 33% of the energy from protein

    • Protein contributes to a growth in muscle mass.
    • Protein contributes to the maintenance of muscle mass.
    • Protein contributes to the maintenance of normal bones.

    Source of potassium · 554 mg per 100 g, 28% of the reference intake per 100 g

    • Potassium contributes to normal functioning of the nervous system.
    • Potassium contributes to normal muscle function.
    • Potassium contributes to the maintenance of normal blood pressure.

    Potassium is a mineral found in many foods. Your body needs potassium for almost everything it does, including proper kidney and heart function, muscle contraction, and nerve transmission. NIH fact sheet

    Source of calcium · 138 mg per 100 g, 17% of the reference intake per 100 g

    • Calcium contributes to normal blood clotting.
    • Calcium contributes to normal energy-yielding metabolism.
    • Calcium contributes to normal muscle function.
    5 more authorised claims
    • Calcium contributes to normal neurotransmission.
    • Calcium contributes to the normal function of digestive enzymes.
    • Calcium has a role in the process of cell division and specialisation.
    • Calcium is needed for the maintenance of normal bones.
    • Calcium is needed for the maintenance of normal teeth.

    Calcium is a mineral your body needs to build and maintain strong bones and to carry out many important functions. Calcium is the most abundant mineral in the body. NIH fact sheet

    Nutrients per 100 g of “Parsley, fresh”, USDA FoodData Central.

  2. Tomato High in protein · Source of vitamin C

    High in protein · 1.2 g per 100 g, 21% of the energy from protein

    • Protein contributes to a growth in muscle mass.
    • Protein contributes to the maintenance of muscle mass.
    • Protein contributes to the maintenance of normal bones.

    Source of vitamin C · 23 mg per 100 g, 29% of the reference intake per 100 g

    • Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
    • Vitamin C contributes to normal collagen formation for the normal function of bones.
    • Vitamin C contributes to normal collagen formation for the normal function of cartilage.
    11 more authorised claims
    • Vitamin C contributes to normal collagen formation for the normal function of gums.
    • Vitamin C contributes to normal collagen formation for the normal function of skin.
    • Vitamin C contributes to normal collagen formation for the normal function of teeth.
    • Vitamin C contributes to normal energy-yielding metabolism.
    • Vitamin C contributes to normal functioning of the nervous system.
    • Vitamin C contributes to normal psychological function.
    • Vitamin C contributes to the normal function of the immune system.
    • Vitamin C contributes to the protection of cells from oxidative stress.
    • Vitamin C contributes to the reduction of tiredness and fatigue.
    • Vitamin C contributes to the regeneration of the reduced form of vitamin E.
    • Vitamin C increases iron absorption.

    Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet

    Nutrients per 100 g of “Tomatoes, green, raw”, USDA FoodData Central.

  3. Eggplant Source of protein

    Source of protein · 1.0 g per 100 g, 16% of the energy from protein

    • Protein contributes to a growth in muscle mass.
    • Protein contributes to the maintenance of muscle mass.
    • Protein contributes to the maintenance of normal bones.

    Nutrients per 100 g of “Eggplant, raw”, USDA FoodData Central.

  4. Orange High in vitamin C · Source of folate

    High in vitamin C · 71 mg per 100 g, 89% of the reference intake per 100 g

    • Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
    • Vitamin C contributes to normal collagen formation for the normal function of bones.
    • Vitamin C contributes to normal collagen formation for the normal function of cartilage.
    11 more authorised claims
    • Vitamin C contributes to normal collagen formation for the normal function of gums.
    • Vitamin C contributes to normal collagen formation for the normal function of skin.
    • Vitamin C contributes to normal collagen formation for the normal function of teeth.
    • Vitamin C contributes to normal energy-yielding metabolism.
    • Vitamin C contributes to normal functioning of the nervous system.
    • Vitamin C contributes to normal psychological function.
    • Vitamin C contributes to the normal function of the immune system.
    • Vitamin C contributes to the protection of cells from oxidative stress.
    • Vitamin C contributes to the reduction of tiredness and fatigue.
    • Vitamin C contributes to the regeneration of the reduced form of vitamin E.
    • Vitamin C increases iron absorption.

    Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet

    Source of folate · 30 µg per 100 g, 15% of the reference intake per 100 g

    • Folate contributes to maternal tissue growth during pregnancy.
    • Folate contributes to normal amino acid synthesis.
    • Folate contributes to normal blood formation.
    5 more authorised claims
    • Folate contributes to normal homocysteine metabolism.
    • Folate contributes to normal psychological function.
    • Folate contributes to the normal function of the immune system.
    • Folate contributes to the reduction of tiredness and fatigue.
    • Folate has a role in the process of cell division.

    Folate is a B-vitamin that is naturally present in many foods. Your body needs folate to make DNA and other genetic material. NIH fact sheet

    Nutrients per 100 g of “Oranges, raw, with peel”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. NB. This ratatouille recipe is the only one I know in which the vegetables all retain their own identity and don't end up in a more-or-less anonymous mush. The disadvantage is that it is a lot of trouble to prepare. Try it none-the-less in the early autumn, when the ingredients are all reasonable in price and at their best. Don't bother with watery orange tomatoes and glasshouse grown peppers & aubergines.
  2. Peel the eggplants and wipe the zucchinis. Remove the ends then cut into 3/8" (1cm) thick slices. The slices should be taken engthwise and end up about 1" by 3" (2.5 x 8 cms). Place the vegetables in a bowl and toss with the salt - you can use a little more if you feel like it. Turn into a colander and layer evenly placing a weighted plate on top. Leave 30 minutes to drain.
  3. Peel the tomatoes and halve them across. Squeeze each half to push out the pips, and then put them cut side up in a rack or colander. Sprinkle with salt and then turn over. Sprinkle again and leave for about half an hour. Slice them into 1/2" (1cm) strips, removing the stems if tough. Leave aside until ready to use.
  4. Peel and slice the onion thinly, core the green peppers and slice them, crush the garlic. Chop the parsley.
  5. Put the olive oil in a large frying pan. While it is heating, dry the eggplants and zucchinis carefully with paper towels. A layer at a time and starting with the zucchinis, fry them and the eggplants on both sides until lightly browned - about a minute a side. When fried, keep on a plate until needed. Add more oil if needed.
  6. When all are fried, sweat onions with the peppers and the garlic in the remaining oil in the same pan, adding further oil at the beginning if needed. Cover the pan and cook about 10 minutes until the vegetables are tender but not browned. Season to taste.
  7. Now layer the tomatoes on top of the onion pepper mixture, and season with salt and pepper. Cover and simmer 5 minutes or until the tomatoes have begun to render their juice. Uncover, baste the tomatoes with the juices, raise heat and boil for several minutes, until juice has almost entirely evaporated.
  8. Take a large fireproof casserole, and in the bottom, put 1/3 of the tomato mixture. Sprinkle over it 1/3 of the parsley, then layer half of the eggplants and zucchinis. Repeat with a second 1/3 of the tomato mixture, a second third of parsley and the remaining eggplants and zucchinis. Now cover with the remaining tomato mixture and parsley. Cover the casserole and simmer over low heat for 10 minutes. Correct seasoning, if needed. Raise heat slightly and cook uncovered for about 15 minutes longer, basting several times until the juices have evaporated, leaving a few spoonfuls of flavoured olive oil. Be careful of the heat, do not let the vegetables scorch in the bottom of the casserole.
  9. Either serve, or leave to cool. Ratatouille may be served cold or warm as a starter, or warm as an accompaniment to meat courses. If wanted warm, reheat gently just before serving time, taking care not to burn the vegetables.
  10. Don't be put off by the length of this recipe. It IS a fiddle, but the result is simply superlative. We often make the dish in double quantities or more and sterilise in jars.
  11. "Mastering the Art of French Cooking" Posted by Ian Hoare.

Plating

Cookware for this recipe

  • Frying pan
  • Casserole pot
  • Mixing bowl
  • Chef's knife
  • Cutting board
  • Vegetable peeler
  • Spatula
  • Colander
  • Pastry brush
Source Not stated: saved from a website or mailing list, rights unverified
Credit

Saved from accuchef.com (http://accuchef.com/VEGAN6.MMF), file Recipes/accuchef.com/VEGAN6.MMF in the Internet Archive item cooking-recipes (https://archive.org/details/cooking-recipes).

What was changed: Read by machine from the mealmaster text: title, ingredients and method as written, columns closed up and wrapped lines joined; credit lines kept apart; e-mail addresses removed; an all-capitals title given ordinary capitals. Not rewritten.