Ratatouille is a wonderful summer dish, especially when served cold. It is a spécialité culinaire (culinary specialty) from Nice but is found throughout Provence and beyond, under different forms and names.
Ratatouille is composed of legumes such as eggplants, onions, zucchini, peppers, tomatoes and garlic. Each vegetable is cooked separately, then mixed together. This results in a more interesting dish with a variety of textures.
Usually served as an accompaniment, it can also be served as a main meal, with rice or bread. Traditionally, it is paired with a rosé from Provence or a red from the Pays d’Oc.
Here is a recipe to prepare this refreshing dish (4 to 6 servings):
Preparation time: 40 min; cooking time: 40 min.
- 1 lb eggplant, sliced in rounds
- 1 lb zucchini, sliced in rounds
- 1 lb sliced bell peppers
- 1 lb peeled and quartered tomatoes
- 3 peeled and chopped onions
- 2 cloves garlic, peeled and minced
- Olive oil, salt and pepper, and sprinkle with bay leaf, thyme sprig.
Directions:
1. Heat 2 tablespoons olive oil in a skillet (medium heat). Add the sliced eggplant and cook, turning occasionally for five minutes. Sprinkle with salt and pepper and remove the eggplant from the skillet.
2. Add 1 tablespoon olive oil to the skillet, then add the zucchini slices. Cook for about five minutes, turning occasionally. Season with salt and pepper and remove from the skillet.
3. Repeat the procedure for the bell peppers.
4. Heat 2 more tablespoons olive oil in a Dutch oven on medium heat and add the onions. Cook, stirring occasionally, for five minutes.
5. Add the tomatoes and the pre-cooked vegetables: eggplant, zucchini, and bell peppers. Stir to combine and then add the bay leaf and thyme. Cover and cook on low heat for 30 minutes.
6. Cook covered for another 10 minutes.
7. Enjoy some as a warm meal, then put the remaining in fridge. Serve cold along with thick slices of Provencal bread. Enjoy!
Plate of Ratatouile
