How to Cook Ratatouille

This rustic french vegetable stew is amazing! It is my favourite vegetable dish. So easy and goes with pretty much anything and is delicious hot or cold.

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How to Cook Ratatouille Recipe
33 Steps
Ingredients
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1
Gather all of your ingredients and place them in a pot and take a picture. OH wait, thats how I cook now, you can probably skip the photo. Although if you do, tweet me a pic. ;)

Gather all of your ingredients and place them in a pot and take a picture. OH wait, thats how I cook now, you can probably skip the photo. Although if you do, tweet me a pic. ;)

2
Peel your onions and cut em in half

Peel your onions and cut em in half

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3
Cut into large slices, keeping it all together.

Cut into large slices, keeping it all together.

4
Turn the onion 90 degrees and cut into large chunks.

Turn the onion 90 degrees and cut into large chunks.

5
Now that we are done with the teary eyed part, we will move on to the peppers.  I've found the best way to deal with peppers is to cut them in half and then pinch the stem out of it.

Now that we are done with the teary eyed part, we will move on to the peppers. I've found the best way to deal with peppers is to cut them in half and then pinch the stem out of it.

6
next just rip the membranes out with your big strong hands.

next just rip the membranes out with your big strong hands.

7
Slice each half into 1/2 inch wedges, then line them up and cut the the curved top off.

Slice each half into 1/2 inch wedges, then line them up and cut the the curved top off.

8
Continue to chunk em up.

Continue to chunk em up.

9
Peel your eggplant or aubergine or whatever the heck you decide to call this lovely little bugger.

Peel your eggplant or aubergine or whatever the heck you decide to call this lovely little bugger.

10
Large vertical slices

Large vertical slices

11
then separate them into halves and cut more vertical slices to produce long sticks. Then turn them 90 degrees, keeping them in their natural shape and cube them.

then separate them into halves and cut more vertical slices to produce long sticks. Then turn them 90 degrees, keeping them in their natural shape and cube them.

12
Cut the tips and tails off your zucchini and then half them.

Cut the tips and tails off your zucchini and then half them.

13
next cut them into quarters.

next cut them into quarters.

14
You guessed it. Cubes now. I think your getting the idea ;)

You guessed it. Cubes now. I think your getting the idea ;)

15
Take those pesky cores out of your tomatoes.

Take those pesky cores out of your tomatoes.

16
Thick slices with a sharp or serrated knife.

Thick slices with a sharp or serrated knife.

17
Now cube them. I usually flip them so I am always cutting into a side of the tomato and not through the skin.  Even the sharpest knifes can have trouble with tomato skin .

Now cube them. I usually flip them so I am always cutting into a side of the tomato and not through the skin. Even the sharpest knifes can have trouble with tomato skin .

18
Peel and chop your garlic. Roughly chopped is fine as this dish will be simmering for quite a bit.

Peel and chop your garlic. Roughly chopped is fine as this dish will be simmering for quite a bit.

19
Gather everything together and get ready to get your cook on.

Gather everything together and get ready to get your cook on.

20
Heat a large enough pot with oil .

Heat a large enough pot with oil .

21
Saute your onions first. Try not to get too much color as we just want to soften them slightly.

Saute your onions first. Try not to get too much color as we just want to soften them slightly.

22
Once it's steaming, add the garlic.

Once it's steaming, add the garlic.

23
after the garlic sweats a bit, add the peppers.

after the garlic sweats a bit, add the peppers.

24
A couple minutes later, add the zucchini and eggplant.

A couple minutes later, add the zucchini and eggplant.

25
Once everything is hot, add the tomatoes.

Once everything is hot, add the tomatoes.

26
Allright, pot is full. Turn the heat to just over medium.

Allright, pot is full. Turn the heat to just over medium.

27
Pop a lid on and get your mess cleaned up.

Pop a lid on and get your mess cleaned up.

28
After about 10 minutes open it up and give a stir. Then replace the lid.

After about 10 minutes open it up and give a stir. Then replace the lid.

29
Here we are after about 20 minutes. Another stir and replace the lid. The lid is important as it keeps the steam from escaping.

Here we are after about 20 minutes. Another stir and replace the lid. The lid is important as it keeps the steam from escaping.

30
30 minutes this is looking good. Another stirring and replace the lid

30 minutes this is looking good. Another stirring and replace the lid

31
40 minutes. Stir and remove the lid. Now that everything is stewed together we are going to want to reduce the liquid a bit.

40 minutes. Stir and remove the lid. Now that everything is stewed together we are going to want to reduce the liquid a bit.

32
Cook it down to your desired consistency.  Finish the dish with fresh basil or chives, salt and pepper and some olive oil.

Cook it down to your desired consistency. Finish the dish with fresh basil or chives, salt and pepper and some olive oil.

33
Thanks for taking the time to check out my recipes. Don't forget to boost my ego with a "<3" or a "follow". Lots more recipes coming this winter. Enjoy.

Thanks for taking the time to check out my recipes. Don't forget to boost my ego with a "<3" or a "follow". Lots more recipes coming this winter. Enjoy.

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