ratatouille recipe by philippe etchebest

In summer, we love savoring this sunny specialty, especially when it’s prepared by a French chef! Philippe Etchebest shares his step-by-step secrets for making homemade ratatouille. This renowned Provençal stew, made with tomatoes, zucchini, eggplant, and peppers, is the perfect side for grilled meats or as a main with pasta or rice.

Ingredients:
Serves 4

• 4 tomatoes
• 2 zucchinis
• 2 eggplants
• 1 red bell pepper
• 2 small green peppers
• 2 onions
• 5 cloves of garlic
• 2 sprigs of fresh thyme
• 1 fresh bay leaf
• 20 cl vegetable stock
• Salt & pepper

Instructions:

• Boil a pot of water to peel the tomatoes and prepare a bowl of ice water alongside
• Wash all the vegetables
• Remove the tops of the tomatoes and make a small slit. Then place the tomatoes in boiling water for around 30 seconds, until the skin peels slightly. Take them out and place them in the iced water to stop the cooking process. Peel the tomatoes and cut into large quarters. Set aside.
• Peel and chop the onions
• Cut the zucchini into 1 cm cubes
• Quarter the peppers and remove the seeds. Cut into 1 cm strips
• Cut the small green peppers into rings
• Cut the eggplants into 1 cm cubes
• Heat the olive oil in a frying pan. Sauté each ingredient independently, reheating the olive oil between each one
• Start with the onions and tomatoes, and set aside. Then suaté the peppers, set aside. After, you will sauté the eggplant so that you can add as much olive oil as needed until they are cooked.
• Deglaze the juices with vegetable stock (or water)
• Pour all the vegetables and vegetable stock into a large casserole dish.
• Season with salt & pepper to taste
• Add thyme, bay leaves, and crushed garlic cloves
• Leave to cook for around 30 minutes over low heat and then enjoy!

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