Ratatouille

This classic chunky French vegetable stew originates with thrifty farmers as a way to use up their crop of summer vegetables. The vegetables are cooked separately before being combined, to seal in the flavour integrity of each. Adam Liaw serves his ratatouille with seared tuna (pictured).

• serves

  4

• prep

  15 minutes

• cook

  40 minutes

• difficulty

  Mid

Stream free On Demand

French

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

Ingredients

• 700 ml tomato passata
• 1 bouquet garni (parsley, thyme, bay leaf, rosemary)
• 185 ml (¾ cup) olive oil
• 2 large eggplants, cut into 3 cm pieces
• 4 zucchinis, cut into 3 cm pieces
• 4 garlic cloves, roughly chopped
• 2 brown onions, cut into 3 cm cubes
• 1 red capsicum, cut into 3 cm squares
• 1 yellow capsicum, cut into 3 cm squares
• salt and black pepper, to season
• ¼ cup finely shredded parsley

Instructions

1. Heat a heavy–based saucepan over medium heat. Add the passata and bouquet garni and bring to a simmer over medium heat. Cover with a lid slightly ajar and simmer for about 15 minutes.
2. Meanwhile, heat a frying pan over medium heat. Add about one third of the oil and fry the eggplant until golden. Remove from the pan. Add a little more oil and fry the zucchini until golden, then remove from the pan. Add a little more oil again and fry the garlic, onion and capsicum for about 10 minutes or until fragrant and browned. You can have a few pans on the go at the same time if you have the space but make sure you cook each vegetable separately.
3. Transfer the vegetables to the passata, season well with salt and pepper and cook for a further 10 minutes, then remove from the heat and stir through most of the parsley. Allow to cool to room temperature, then serve with grilled tuna, bread, rice or noodles.

 

Photography by Adam Liaw.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

French

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G