Global
Ratatouille
A rustic Provençal dish of slow-roasted vegetables infused with herbs and olive oil.
Estimated. Worked out from the ingredients using the UK food composition tables, so treat it as a guide rather than a measurement. A typical recipe lands within about a quarter of the true figure. Makes about 3.
Ingredients
- 1 eggplant
- 1–2 zucchinis
- 2–3 tomatoes
- 1 bell pepper
- 1 onion (optional)
- 2–3 garlic cloves
- 3 tbsp olive oil
- Fresh or dried thyme, rosemary
- Salt & pepper
- Optional: basil, oregano, chili flakes
Cooking Steps
Prep vegetables
Slice eggplant, zucchini, tomatoes, and peppers.
Sauté aromatics
Cook garlic and onions in olive oil.
Layer vegetables
Arrange sliced vegetables in dish; drizzle with olive oil.
Season
Add thyme, rosemary, salt, and pepper.
Bake
Bake at 375°F (190°C) for 35–45 minutes until tender.
Serve
Optionally finish with fresh basil or balsamic.
Optional Enhancements
- Sweet version: add roasted red peppers
- Rich version: add tomato paste
- Herb boost: add herbes de Provence
- Low-acid recipe: use yellow tomatoes
Plant & Growing Tips
Eggplant
- Loves heat and full sun.
- Start indoors early; transplant after frost.
- Requires consistent watering.
Zucchini
- Fast-growing; direct sow after frost.
- Harvest young for best texture.
- Mulch to prevent powdery mildew.
Tomatoes
- Start indoors; transplant to rich composted soil.
- Stake or cage for airflow.
- Water at the base to avoid fungal issues.
Bell Peppers
- Need long warm season.
- Mulch to keep soil warm.
- Remove early flowers to encourage fruiting.
Herbs (Thyme, Rosemary, Basil)
- Prefer dry, well-drained soil and full sun.
- Harvest in the morning for peak essential oils.
Natural Pest Control
- Neem oil for beetles and whiteflies.
- Straw mulch helps prevent soil splash and blight.
- Marigolds deter nematodes.
- Hand-pick caterpillars early.
Harvest
Eggplant
- Pick when glossy and springy to touch.
- Avoid overripe dull-skinned fruit.
Zucchini
- Harvest at 6–8 inches long.
- Daily picking increases yield.
Tomatoes
- Deep red, slightly soft, fragrant.
Herbs
- Cut sprigs just before flowering.
Storing & Freezing
Refrigerate up to 4 days. Freezes well for 2–3 months (texture softens).
