Those brackets are not decoration — they are Foodakl's own read of this photograph, drawn where the app found each part of the plate.
Ratatouille
Also known as ratatouile · ratatuille · provencal vegetable stew · ratatouille provencale
Aubergine, courgette, pepper and tomato stewed gently with thyme — or shingled and baked. Sweet, soft, tasting of the height of summer.
Typical serving
280 kcal
usually 220–360 kcal
 Protein | 5 g |
|---|---|
 Carbs | 29 g |
 Fat | 16 g |
Reference figures for a dish as it is commonly cooked — never a measurement of your plate. The range is the honest part: two kitchens make this differently. In the app, a photograph replaces the guess.
Before you start
- a wide heavy pan — the vegetables are cooked in batches, not together
Ingredients
Serves 4 · dimmer marks are storecupboard
- 1aubergine
- 2courgettes
- 2red peppers
- 500gripe tomatoes
- 2onions
- 4garlic cloves
- 5 tbspolive oil
- 3 sprigsthyme
- 1 small handfulbasil
- to tastesalt and pepper
Method
7 steps
chop · 15mEverything into pieces about 2cm and all the same — big enough to keep their shape, small enough for a spoon. Tomatoes skinned if you are willing; it does change the texture.
fry · 14mAubergine first, in one layer in a third of the oil, over a decent heat until browned and collapsing. It drinks oil at the start and gives some back at the end, so hold off adding more.
- fry · 20m
Courgettes next in the same pan, browned and out; then peppers, softened and out. Each vegetable on its own is the whole technique — all in together they release water and stew, and a stewed pan tastes of one flat thing.
- fry · 12m
Onions and garlic last, slowly, with the thyme, until soft and sweet.
simmer · 25m walk awayTomatoes into the onions and cooked to a thick sauce, then everything folded back in and given twenty minutes at the barest heat, uncovered, barely stirred.
rest · 20m walk awayOff the heat and left to sit. Ratatouille is better warm than hot, and better again the next day.
finish · 3mBasil torn in, salt, pepper, and the last of the oil raw over the top.
Worth knowing
A dish of Provençal frugality — rata was soldiers’ slang for rough stew, and the vegetables were whatever July overproduced.
Four vegetables and olive oil — the tomato’s lycopene absorbs far better cooked in fat than raw.
More from the European kitchen
Closest in calories
Browse macros for every European dish Foodakl can log: Russian & Eastern European · Central European · Western European · Nordic · British & Irish
Eaten it? Don't type it.
Point the camera at the plate. Foodakl names what's on it, counts what matters, and keeps the record — no database, no dropdowns. Your photo is read, never kept by us.