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Place of origin: Provence & Cote D’azur
Ratatouille is the french name of a famous Provencal stewed vegetables dish. This classic side dish is perhaps one of the most successful combinations where four the most typical Mediterranean vegetables are mixed. Authentic France ratatouille should contain tomatoes, bell peppers, eggplants and zucchini, along with garlic, a bouquet garni and sufficient amount of olive oil.
Although ratatouille is a classic recipe, variations are possible. Basil leaves can be added along or instead the bouquet garni. Purists, for example, insist on frying each type of vegetable separately in olive oil until they are coked to just the right degree. The tomatoes, garlic and bouquet garni for the sauce are also simmered separately. Some even layer different types of vegetables individually, each perfectly cooked, in a serving dish of Provencal pottery serving the tomato sauce separately.
The second method combines the vegetables in one pan pouring over the tomato sauce and leaving it to be cooked slowly for the long period. This method is less complicated and more popular and taken as a classic one. Cooking the vegetables together gives the perfect great combination of flavours.
Ratatouille is a good old classic recipe that has been in menus for years. Whether the vegetables are cooked together in one pan or separately, ratatouille can be served warm or hot with fish or meat, or as a main dish as well. On a hot day it should be served chilled. This makes a refreshing first course.
Ratatouille
Ingredients (serves 4)
Preparation time - 10 min
Cooking time - 50 min
4 small zucchini, sliced
3 small eggplants, skinned and diced
2 red 2 green bell peppers, cut into pieces
4 ripe large tomatoes, peeled and divide into quarters
2 onions, finely chopped
3 cloves of garlic, finely chopped
6 tablespoon olive oil
salt and pepper, freshly milled
1 bouquet of garni: parsley, rosemary, marjoram, thyme, tarragon
Method
Prepare all vegetables. Slice the zucchini of 1 cm thick. Skin and dice the eggplants. Halve the bell peppers, remove the seeds and cut into pieces. Peel the tomatoes and divide them into quarters. Chop onions and garlic finely.
Preheat the oven to 180â—¦C (350 â—¦F).
Heat the olive oil in a large ovenproof casserole. Cook onions until soft and lightly brown for about 2-3 minutes. Then add eggplants and bell peppers. Soon afterwards add the zucchini and tomatoes. Season with salt and pepper and sprinkle on the chopped garlic.
Mix all the ingredients thoroughly but carefully. Place the bouquet garni on top and cover casserole. Place the covered pan in preheated oven to 180â—¦C (350 â—¦F) and cook 50 minutes. Alternatively, allow to cook gently on the stove top over a low heat for 45-50 minutes.
Take the bouquet garni off and serve warm or hot.
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