Back to 4 servings 4 large white or yellow onions 800 g long aubergines 1 kg tomatoes 1 red pepper 1 yellow pepper 1 kg small Niçois “trompette” courgettes, with flowers 4 cloves garlic 1 dollop anchovy paste 1 sprig thyme 1 bay leaf 3 sprigs parsley 0.1 g saffron 1 sugar cube 1 onion stuck with 2 cloves olive oil to taste salt and pepper optional olives optional basil
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1 Step 1: Slice the onions. Cut the aubergines into 1cm rounds. Stick them lightly with the point of a knife, sprinkle with salt to help them release their liquid and set aside. Dunk the tomatoes in boiling water for 30 seconds, then peel and crush with a fork. Remove the seeds from the peppers and cut into 1cm strips. Cut the courgettes into rounds about 1cm thick. Peel the garlic and slice very thinly.2 Step 2: In a large cast iron pot, cook the onion in olive oil seasoned with the anchovy paste. Add a sprig of thyme and season with pepper. Stir with a wooden spoon. As soon as the onion starts to turn golden but before it browns, add the crushed tomatoes, bay leaf, parsley, saffron, clove-stuck onion (if using) and a sugar cube to reduce the acidity of the tomato.3 Step 3: In one or several pans, separately fry the aubergines (10 minutes), peppers (10 minutes) and courgettes (5 minutes) in olive oil, removing each vegetable and setting aside before moving on to the next. Season with salt and pepper and remove any excess oil by draining each vegetable on paper towels before transferring to the tomato sauce.4 Step 4: Cover the pot of vegetables and tomato sauce with parchment paper and then the lid of the pot. Simmer 40 to 45 minutes, preferably in an oven at between 150° and 180° C. Remove the clove-stuck onion, and season to taste. Add olives and a touch of basil (if using) just before serving.getsaucepan.com/r/5feb9291-702f-4736-bede-df595ddb8796 · Original: https://www.bbc.com/travel/article/20200812-the-right-way-to-make-ratatouille
