Ratatouille is a typical dish from Provence, France.
The traditional way, vegetables are cooked separately, except for the tomatoes, before being put together in the pot. This method holds their individual textures and flavors. This is time consuming cooking, so many chefs make it sautéing all of the vegetables together.
I’ve never watched Julia Child, but she learned along with other chefs who prepare Ratatouille, to cook aubergine and courgettes individually, while the tomatoes, onion, garlic and bell peppers are prepared into a sauce. It’s then set-up in layers in a casserole, and then baked in an oven.
Ratatouille is frequently served as a side dish; or as a main course by itself.
It can also be served with pasta, rice or bread.
Ratatouille is full of enormous and beneficial ingredients for one’s health, including potassium, fiber, vitamin C, antioxidants, and more, making this dish well worth the work.
Ingredients:
Cut the eggplant and zucchini across into slices (1/2 inch thick). Place them in separated colanders and salt and blot them for about 30-45 minutes.
Peel the onions, cut in half, and slice into fine half moons. Cut the peppers into thin strips.
Rinse and drain the eggplants. Cut each slice in four pieces. Heat about 2 tbsp of oil in a saucepan and cook for about 3-4 minutes until soft. Remove from oil and drain any excess of oil. Set aside.
Rinse and drain the zucchini. Cut each slice in half. Heat about 2 tbsp of oil in a saucepan and cook for about 3-4 minutes until soft. Remove from oil and drain any excess of oil. Set aside.
Cook onions with 2 tbsp oil for about 6-8 minutes until soft. Remove from oil and drain any excess of oil. Set aside.
Finally heat 2 tbsp oil and cook the peppers for 5 minutes until the skin is lightly wrinkled. Set aside.
Heat 2 tbsp oil and add the garlic. When the garlic starts to sizzle, add the chopped tomatoes, the herbs, coriander seeds, and pepper. Cook for about 5 minutes.
Put all vegetables together in a pan.
Pour the tomato mixture over the vegetables in the pan and cook gently for 10 minutes.
Let it cool, preferably not in the refrigerator. Ratatouille is best served the following day.
Serves: 4-6
Note: Ratatouille takes quite a long time to prepare so it’s traditionally made in large quantities. It’s then typically enjoyed and eaten over several days as an hors d’œuvre side dish, or main meal.
The traditional way, vegetables are cooked separately, except for the tomatoes, before being put together in the pot. This method holds their individual textures and flavors. This is time consuming cooking, so many chefs make it sautéing all of the vegetables together.
I’ve never watched Julia Child, but she learned along with other chefs who prepare Ratatouille, to cook aubergine and courgettes individually, while the tomatoes, onion, garlic and bell peppers are prepared into a sauce. It’s then set-up in layers in a casserole, and then baked in an oven.
Ratatouille is frequently served as a side dish; or as a main course by itself.
It can also be served with pasta, rice or bread.
Ratatouille is full of enormous and beneficial ingredients for one’s health, including potassium, fiber, vitamin C, antioxidants, and more, making this dish well worth the work.
Ingredients:
- 1 large eggplant
- 1 large zucchini
- 1 red pepper1
- green pepper
- 1 large mild onion
- Olive oil for sauteing (for WFPB use veggie broth)
- 6 garlic cloves
- 1 lb. plum tomatoes, peeled, seeded, and chopped
- 3 sprig fresh thyme
- 1 tbsp chopped fresh parsley
- 2 tbsp chopped fresh basil
- 4 coriander seeds
- Pepper to taste
Cut the eggplant and zucchini across into slices (1/2 inch thick). Place them in separated colanders and salt and blot them for about 30-45 minutes.
Peel the onions, cut in half, and slice into fine half moons. Cut the peppers into thin strips.
Rinse and drain the eggplants. Cut each slice in four pieces. Heat about 2 tbsp of oil in a saucepan and cook for about 3-4 minutes until soft. Remove from oil and drain any excess of oil. Set aside.
Rinse and drain the zucchini. Cut each slice in half. Heat about 2 tbsp of oil in a saucepan and cook for about 3-4 minutes until soft. Remove from oil and drain any excess of oil. Set aside.
Cook onions with 2 tbsp oil for about 6-8 minutes until soft. Remove from oil and drain any excess of oil. Set aside.
Finally heat 2 tbsp oil and cook the peppers for 5 minutes until the skin is lightly wrinkled. Set aside.
Heat 2 tbsp oil and add the garlic. When the garlic starts to sizzle, add the chopped tomatoes, the herbs, coriander seeds, and pepper. Cook for about 5 minutes.
Put all vegetables together in a pan.
Pour the tomato mixture over the vegetables in the pan and cook gently for 10 minutes.
Let it cool, preferably not in the refrigerator. Ratatouille is best served the following day.
Serves: 4-6
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| Ratatouille |