This recipe for ratatouille and potato gratin is inspired by Jane Grigson’s and Robert Carrier’s versions, with advice from a French friend to cook aubergine separately. The dish features potatoes simmered with tomatoes until soft, topped with a gratin of breadcrumbs, cheese, herbs, and olive oil.
Ingredients and Method
Serves 4. Ingredients include 1 large aubergine, olive oil, salt, 1 large onion, 1 garlic clove, courgettes, red or yellow pepper, 1 all-purpose potato, tomatoes or tinned tomatoes, sugar and red-wine vinegar (optional). For the topping: 100g soft breadcrumbs, 2 tbsp grated parmesan, 2 tbsp minced herbs (parsley, thyme, marjoram).
Deep-fry, bake, or air-fry aubergine chunks until golden. In a pan, warm olive oil with onion and garlic, add courgettes, pepper, and salt, then potato and tomato. Cover and simmer for 20 minutes. Add water if needed, then simmer uncovered for 40-45 minutes. Raise heat to reduce liquid, stir in aubergine, adjust seasoning. Transfer to a dish, top with crumb mixture, and grill until crusty.
Serving Suggestions
Let the dish sit for 10 minutes before serving with sausages, grilled cheese, roast chicken, or green salad. It is also good at room temperature.
