Ratatouille
Provençal vegetable dish that can be served as a meal on its
own, accompanied by rice, potatoes, French bread, or as a side
dish.
Ratatouille is a traditional French Provençal stewed
vegetable dish which can be served as a meal on its own
(accompanied by rice, potatoes, or simply French bread), or as a
side dish.
Tomatoes are a key ingredient, with onions, courgettes
(zucchini), aubergine (eggplant) and sweet peppers (capsiscums)
also typically included. All are sautéed in olive oil.
The name of the dish appears to derive from the French touiller,
to stir. The word ratatouille has also come to be used in
non-culinary contexts in English to refer to a (generally
colourful) mixture of any kind.
Ratatouille is a traditional Recipe serves 3-4. Increase
quantities to serve more, and add different vegetables as
desired for variation.
Ingredients
- Olive oil
- 1 onion
- 1 clove garlic
- 1 eggplant (aubergine)
- 1 green bell pepper
- 2 zucchinis (courgettes) (cucumber also works well)
- 6 medium tomatoes, ripe (juicy) and peeled
- salt and pepper to taste
- Herbes de Provence to taste
Directions
- Put a large casserole on the stove on medium heat.
- Chop the onions and garlic.
- When the casserole is hot, add enough olive oil to just
cover the bottom.
- Add the onions and garlic and brown.
- Chop the green pepper, zucchinis and egg plant. Add to the
casserole.
- Stir from time to time.
- Peel the tomatoes. Dice them or cut them into quarters,
add to the casserole.
- Five minutes later, check to see if the tomatoes have made
enough juice to almost cover the vegetables - if so, perfect.
If not, add water as needed (not too much).
- Add salt, pepper and Herbes de Provence to taste. In
general, 1 tbsp of salt, 1/2 tsp of pepper and 1 tbsp of the
herbs will suffice.
- Cover the casserole and let simmer on low heat for 45
minutes to 1 hour.
Credits
: This article is licensed under the GNU Free Documentation License. It uses material from the
Wikipedia
article "Ratatouille"
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