What is Ratatouille?
Ratatouille is a French Provençal stewed vegetable dish. It originated in Nice and is sometimes referred to as ratatouille niçoise. A truly delicious and colourful dish that's really easy to make and full of beautiful veggies.
Easy to make yes but quick to cook no. Although I have come across a lot of 'quick' ratatouille recipes and having tried one many year's ago I wouldn't recommend them.
Looking back in 2013 I wrote a post, Fridge Clearout Ratatouille but I think I've learnt a lot about cooking since those days. Now my cooking is more about adding flavour and not always being in a rush.
Ratatouille Recipe:
I started off using Jamie Oliver's Classic Ratatouille recipe but I altered his recipe and ended up doing totally my own thing.
Look at all those lovely ingredients. Yes, there's a lot of chopping and stirring but I find that to be very therapeutic. There is no need to peel the aubergine (eggplant), I know some recipes say to peel them but I can't understand why.
These days I don't ever salt and drain the aubergines (eggplants) or the zucchini (courgettes) as they don't seem to ever taste bitter as I remember they used to years ago.
I also didn't add fresh thyme or chopped basil stalks as Jamie does. I prefer to use a mixture of dried basil, oregano and thyme along with salt and pepper.
What is Ratatouille served with?
Ratatouille is a wonderful side dish with just about any main course but you can also serve it over cooked rice or pasta or simply with a hunk of crusty bread.
You can also blend any leftovers and use a topping for pizza dough when you make your favourite pizza.
It really is worth making more than you need because any leftover ratatouille makes a brilliant tomato sauce for vegetable lasagne. However you choose to serve ratatouille, it's a versatile dish and is a delicious addition to your meal plans.
Top Tip!
Be sure to use good quality tinned tomatoes. I can't stress how much it will be worth it. I always use the brand Cirio and once you try them you'll love them.
Ratatouille ready to cook in a large lidded pan over a low heat:
The finished dish:
Ready to serve.
Classic Ratatouille Recipe
Ingredients:
- 2 medium-sized red onions
- 3 cloves of garlic
- 1 aubergine (eggplant)
- 2 courgettes (zucchini)
- 2 red peppers
- 1 yellow pepper
- 2 large ripe tomatoes
- olive oil
- 1 x 400 g tin of good quality chopped tomatoes
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1 tablespoon balsamic vinegar
- 2 teaspoons sugar *optional
Instructions:
- Prepare all your ingredients before you start.
- Peel and cut the onions into wedges and peel and finely chop the garlic.
- Trim the aubergines and courgettes, deseed the peppers and chop into 2.5cm chunks and roughly chop the tomatoes.
- Heat 2 tablespoons of oil in a large casserole dish or frying pan over a medium heat.
- You will need to do this in batches so don't tip all the veg in at once or they won't have room to cook.
- Add the chopped aubergines, courgettes and peppers and fry for around 5 to 10 minutes, or until golden and softened, but not cooked through.
- Spoon the cooked veg into a large bowl and set aside.
- To the pan, add the onion with another drizzle of oil, if needed.
- Fry for 10 to 15 minutes, or until softened but not coloured. Add the garlic and cook for another 2 minutes or so taking care not to burn it.
- Return the cooked veg to the pan and stir in the fresh and tinned tomatoes including their juice.
- Add the herbs and balsamic and a good pinch of sea salt and black pepper.
- Cover the pan and simmer over a low heat for 1 hour and 15 minutes.
- Remove the lid and cook over low heat for another 20 to 30 minutes or until the liquid has reduced.
- Taste and adjust the seasoning, and if you think it needs it, add the sugar.
- Serve with a hunk of bread or rice.
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Jan
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