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How to Cook Ratatouille | Alex French Guy Cooking
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How to Cook Ratatouille | Alex French Guy Cooking



Congrats on the 500k subs Alex. X French Guy Cooking is sharing his recipe for a super simple Ratatouille with us. We’ve plundered the archive to show you it’s a great way to get kids eating veg, as well as getting more into your diet too. He uses courgette, aubergine, peppers and tomatoes, all slowly cooked with a dash of balsamic and garlic until you have a stew that’s sweet and silky and totally delicious! Give it a try and let us know how you get on.

Check out French Guy Cooking : https://www.youtube.com/user/FrenchGuyCooking

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Quick and Healthy Tips | http://jamieol.com/QuickandHealthyTips
Tomato, Aubergine & Ricotta Pasta | http://jamieol.com/TomatoAuberginePasta

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46 Comments

  3. Ranjith

    This dish looks different from the movie , I prefer the one prepared by the rat .

  6. Carolin Reim

    Thank you SO much for this recipe! Never had ratatouille before but definately will cook it again! ❤️

  7. David Benson

    I made this , and omg it's incredible. For what I put into it, I got a HUGE return on flavor. Absolutely, make this dish. You need this in your life.

  10. Lee

    Looks very nice and would seemingly go well with many types of food.
    Is it suitable for freezing?

  12. Lee

    Ingredients:
    2 red onions

    4 cloves garlic

    2 aubergines

    3 courgettes

    3 peppers (he used 2 yellow and 1 green)

    6 ripe tomatoes (he used 5 red and one yellow)

    Tinned plum tomatoes

    Basil (“half a bunch of fresh basil”)

    2 tbsp olive oil

    Thyme leaves

    Balsamic vinegar

    Sea salt & Black pepper

    Lemon (to grate lemon zest onto it for serving)

    Preparation

    (1). Peel and cut onions into wedges.

    (2). Peel and finely slice 2 cloves of garlic.

    (3). Trim the aubergines and courgettes, and deseed the peppers, and chop into 2.5cm chunks.

    (4). Roughly chop the tomatoes.

    (5). Tear off the leaves and set aside. Then finely slice the stalks.

     

    Cooking

    1. Heat 2 tbsp of olive oil in a large casserole pan or large saucepan over a medium heat.

    2. Add the chopped aubergines, courgettes, and peppers, and fry for about 5 minutes or until golden and softened but not cooked through. [If your saucepan is too small you can do it in several batches].

    3. Spoon the veg into a large bowl

    4. Into the same pan, add the onion, garlic, basil stalks, and thyme leaves, and fry for 10-15 minutes or until softened and golden.

    5. Now, return the cooked veg to the pan, and stir in the fresh and tinned tomatoes.

    6. Add balsamic vinegar, a good pinch of seas salt, and some freshly ground black pepper.

    7. At this stage you have two options:

    a. The more you mix it (i.e. stir it with your wooden spoon), the more “silky” it will get;

    b. The less you mix it the more pretty it will be at the end.

    “It’s a tough choice, really!”

    8. Simmer over a low heat for 30-35 minutes, or until reduced. At the end it should be sticky & sweet.

    To Serve

    Add some basil leaves and finely grate some lemon zest over the top of each meal, too. Finally, adjust the seasoning.

  13. Kseniia Philipps

    I was trying to cook ratatouille before, but it's actually the first time when it came out amazing!! So happy!)) merci beaucoup, Alex))

  15. Mike Hunt

    J'adore Ratatouille, Mon grandmere est Français et elle cuisinere bien Ratatouille.

    Desole, Mon Français est Mal

  24. DJ Walker

    I am not a foodie – that's putting it mildly- but thank you for showing this delicious recipe. A bientot, monsieur.

  25. Amber

    I just accidentally made this and then realised I’d made a ratatouille by looking it up on here….and here i am. It just makes sense to put those things together. They just feel right. Must be my french ancestors teaching me from the grave lol.

  26. TheDeagleDude

    Always love your style/approach … but I'm somehow surprised your RATATOUILLE doesn't involve a sprig of Rosemary and Thyme, it's not the same for me without at least Rosemary!? Good thing that you returned to some simple cooking stuff, Great! (didn't watch for a while) … will check now the vids i've missed 😉

  27. ScentObsessedEmma

    But how much tinned tomatoes and vinegar? Is there a written recipe for this somewhere please? Trying to make it now 🤣

  28. Mopsterishes

    Thank you for sharing your recipe, Alex. My French friend had taught me a different version, but yours is absolutely amazing, hands down! I made more to save it for the day after, but hubby scraped the pan! 😋

  37. Vinay kumar

    the way you taught it to cook is really great and really amazing i loved it a very great and lovely recipe thanks for the video and a lot of love from planet ayurveda

  38. RoyBolinggoing

    I love this – espeically the its not posh accusation. I tell you this – I know some solid geezers down the pub and they wont be making this humble dish my friend. It is guardian reader central I'm afraid.

  41. al the al

    skins would ruin this for me…
    (no tomato or peppers in complex cooked dishes without peeling them off – for me)

  42. Leon Miller

    Ingredients:

    2 red onions

    4 cloves garlic

    2 aubergines

    3 courgettes

    3 peppers (he used 2 yellow and 1 green)

    6 ripe tomatoes (he used 5 red and one yellow)

    Tinned plum tomatoes

    Basil ( half a bunch of fresh basil )

    2 tbsp olive oil

    Thyme leaves

    Balsamic vinegar

    Sea salt

    Black pepper

    Lemon (to grate lemon zest onto it for serving)

    Preparation

    1. Peel and cut onions into wedges.

    2. Peel and finely slice 2 cloves of garlic.

    3. Trim the aubergines and courgettes, and deseed the peppers, and chop into 2. 5cm chunks.

    4. Roughly chop the tomatoes.

    5. Tear off the leaves and set aside. Then finely slice the stalks.

    Cooking

    1. Heat 2 tbsp of olive oil in a large casserole pan or large saucepan over a medium heat.

    2. Add the chopped aubergines, courgettes, and peppers, and fry for about 5 minutes or until golden and softened but not cooked through. [If your saucepan is too small you can do it in several batches].

    3. Spoon the veg into a large bowl

    4. Into the same pan, add the onion, garlic, basil stalks, and thyme leaves, and fry for 10-15 minutes or until softened and golden.

    5. Now, return the cooked veg to the pan, and stir in the fresh and tinned tomatoes.

    6. Add balsamic vinegar, a good pinch of seas salt, and some freshly ground black pepper.

    7. At this stage you have two options: a. The more you mix it (i. e. stir it with your wooden spoon, the more silky it will get; b. The less you mix it the more pretty it will be at the end. It s a tough choice, really!

    8. Simmer over a low heat for 30-35 minutes, or until reduced. At the end it should be sticky & sweet. To Serve Add some basil leaves and finely grate some lemon zest over the top of each meal, too. Finally, adjust the seasoning.

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