Description: Ratatouille is a traditional French Provençal vegetable stew that originated in the region of Nice. It is typically made with a combination of eggplant, zucchini, bell peppers, onions, tomatoes, garlic, and herbs such as thyme, basil, and oregano. The vegetables are sautéed or simmered until tender, resulting in a flavorful and colorful dish that showcases the best of Provencal produce. Ratatouille can be served as a side dish, main course, or even as a topping for pasta or rice.
History: Ratatouille has ancient origins, with variations of vegetable stews being cooked in the Mediterranean region for centuries. However, the modern version of Ratatouille as we know it today is believed to have originated in Provence during the 18th or 19th century. The dish gained popularity outside of France in the mid-20th century, thanks to its inclusion in cookbooks and its portrayal in popular culture, such as the animated film “Ratatouille.”
Preparation Time: 30 minutes
Cooking Time: 1 hour
Serving Size: 4 servings
Ingredients:
- 1 large eggplant, diced
- 1 large zucchini, diced
- 1 yellow bell pepper, diced
- 1 red bell pepper, diced
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 4 ripe tomatoes, diced
- 1/4 cup olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/4 cup fresh basil leaves, chopped
- Salt and pepper to taste
Instructions:
- Prepare the Vegetables:
- Dice the eggplant, zucchini, and bell peppers into uniform pieces.
- Finely chop the onion and mince the garlic.
- Dice the tomatoes and set aside.
- Cook the Vegetables:
- In a large skillet or Dutch oven, heat 2 tablespoons of olive oil over medium heat.
- Add the eggplant and cook until lightly browned and softened, about 5-7 minutes. Remove and set aside.
- Add another tablespoon of olive oil to the skillet, and sauté the zucchini until lightly browned, about 5 minutes. Remove and set aside.
- Add the remaining olive oil, and sauté the bell peppers and onions until softened, about 5-7 minutes.
- Stir in the garlic and cook until fragrant, about 1 minute.
- Combine and Simmer:
- Return the eggplant and zucchini to the skillet.
- Add the diced tomatoes, dried thyme, and dried oregano. Stir to combine.
- Season with salt and pepper to taste.
- Reduce the heat to low, cover, and simmer for about 30 minutes, stirring occasionally, until the vegetables are tender and the flavors have melded.
- Finish and Serve:
- Stir in the fresh basil leaves just before serving.
- Adjust seasoning with more salt and pepper if needed.
- Serve hot, warm, or at room temperature, as a main dish with crusty bread or as a side dish.
Enjoy this delightful and visually appealing Ratatouille that captures the essence of French Provençal cuisine!