Ratatouille is essentally a vegetable stew luxuriously rich, smooth, and flavourful. Vegetables are first browned, then roasted, then cooked in a tomato sauce. A nice dish that can be used either as a main course or a side.
It goes with so many things and you can vary the ingredients (both the vegetables and the herbs) depending on what you have available.
Do you remember how in the movie of the same name the rat fancied up the dish? You can do the same if you wish. Serve it hot or cold.
With an omelette or a vegetable terrine. Serve it on pasta or simply with bread. Sprinkle it with cheese if you wish.
Here we like it with different meats, poultry and fish. I add hot pepper sometimes. Now that is definitely not French, but it is very good!
It can be prepared fairly quickly by cooking everything together at the same time, but that needs to be done in the correct sequence to not miss out the art and the flavour of the dish.
On the French Riviera to make this dish we use eggplant,courgettes, tomatoes and sometimes a potato or two and NO butter but olive oil plus herbs; there are so many variations.
Many people claim that it is the quintessential Provençal dish.
The dish, originating in Nice, is fully named ratatouille niçoise.
This dish really benefits from being made the day before you wish to serve it. It can be stored in the refrigerator for a week or so and it can be frozen without issue.
The recipe below is from my Grandma a (thank you Grandma!), the one I also use.
Cooking Pot - I use a large pressure cooker, without the pressure.
Ingredients to make a tasty ratatouille
2 eggplants.
2 zucchini.
3 tomatoes.
2 cloves garlic.
1 onion.
olive oil.
1 bunch mixed herbs (bay leaf, thyme).
salt.
pepper to taste.
How to
Wash the eggplants, tomatoes, and zucchini and cut into thick slices without peeling them.
Wash and slice the green pepper into strips, removing seeds and pith.
Sauté all the vegetables with garlic and sliced onion in the olive oil beginning with the eggplant followed by the zucchini, peppers and finally the tomatoes.
Add salt and pepper, the mixed herbs and cook, covered, over low heat for 30 minutes.
Serve hot or cold.
Easy, isn't it? And soooo yummy!!!
Are you interested in learning more about French food and culture? You'll find lots of easy Provencal French Recipes and fun food facts here in this guide. I would love to share with you my love of simple good food.
