Ratatouille

Classic French ratatouille with tomatoes, courgettes, aubergine, and capsicum—a Provençal vegetable stew perfect as a main or side. ️ Dive into the vibrant flavours of Provence with this colourful Ratatouille! A veggie-packed delight that’s as tasty as it is beautiful. ✨ #ProvenceFlavours #RatatouilleLove #FrenchCuisine

Ratatouille may have gained international fame through Pixar’s charming animated movie, but this dish has a rich history all its own. For those unfamiliar, Ratatouille is a traditional vegetable stew that originated in Nice, in the heart of Provence, France. It’s a celebration of peak summer produce, think ripe tomatoes, garlic, onions, courgettes, aubergines, and bell peppers—all cooked with aromatic herbs. The dish can be enjoyed as a main or side, and it’s a reminder of Provence’s deep-rooted connection to simple, fresh ingredients.

The Humble Origins of Ratatouille

Originally, ratatouille was a rustic dish created by Provençal farmers as a way to use up their late-summer harvest. The name “ratatouille” comes from the Occitan word ratatolha and the French touiller, meaning “to stir up.” And that’s exactly how this dish was traditionally made, a simple, stewed mix of vegetables that warmed the heart and satisfied the belly. Over time, what began as a humble, peasant meal evolved into a refined dish, and today’s ratatouille, especially the beautifully layered version from the movie, has become a visual feast as much as a culinary one.

Ratatouille Around the World

The concept of a tomato-based vegetable stew isn’t unique to France. Similar dishes are found in various cuisines around the world, each adding a local twist. Spain has Pisto Manchego, a dish of stewed vegetables often served with a fried egg. In the Philippines, there’s Pinakbet, which incorporates vegetables like bitter melon, eggplant, and okra, often cooked with shrimp paste for added depth. It’s fascinating to see how different cultures transform similar ingredients into unique, flavorful dishes.

A Dish of Endless Possibilities

Ratatouille has variations that span from chunky to finely sliced and artfully arranged. Some prefer to layer the vegetables in a spiral for an elegant presentation, while others embrace a rustic approach, letting the vegetables’ shapes and textures speak for themselves. The herbs and spices are often adjusted to suit personal tastes; some chefs might add bay leaves, fennel, or even a splash of red wine for an extra layer of flavour. The beauty of ratatouille is its versatility—it can be served hot, warm, or cold, and pairs wonderfully with crusty bread, rice, or even pasta.

So next time you crave a dish that’s both comforting and flavourful, give ratatouille a try. Whether it’s an artistic, layered version or a quick rustic stew, this Provençal classic is sure to transport you to the heart of France, one bite at a time.

Ratatouille

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• Author: Raymund
• Prep Time: 15 mins
• Cook Time: 25 mins
• Total Time: 40 mins
• Yield: 6 1x
• Category: Main Course
• Cuisine: French

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Description

Classic French ratatouille with tomatoes, courgettes, aubergine, and capsicum—a Provençal vegetable stew perfect as a main or side.

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Ingredients

Units USM Scale 1x2x3x

Vegetables

• 1 kg ripe Roma tomatoes
• 1 medium eggplant, diced
• 1 large yellow capsicum, cut into small squares
• 1 large zucchini, diced
• 1 large yellow squash, diced
• 1 large white onion, chopped
• 4 cloves garlic, minced

Herbs & Spices

• 1/4 cup chopped fresh basil
• 1/2 tsp red pepper flakes
• 1/2 tsp dried oregano
• freshly ground black pepper, to taste
• sea salt, to taste

Other

• 1/2 cup fruity red wine (Malbec, Shiraz, Pinot Noir)
• 2 tsp balsamic vinegar
• 2 tsp brown sugar
• 6 tbsp extra-virgin olive oil

Garnish

• sliced Kalamata olives
• chopped parsley

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Instructions

1. Preheat your oven to 220°C, positioning one rack in the middle and one in the upper third. Line two baking sheets with parchment paper for easy clean-up.
2. Core tomatoes with a paring knife, the blitz in a food processor until pulpy. Set aside.
3. On one baking sheet, toss diced eggplant with 2 tbsp olive oil, coating evenly. Spread in a single layer, sprinkle with ¼ tsp salt, and set aside.
4. On the other baking sheet, toss zucchini, squash, and capsicum with 1 tbsp olive oil and ¼ tsp salt. Arrange in a single layer.
5. Place the eggplant on the middle rack and the other vegetables on the top rack in the oven. Roast for 10 mins.
6. While roasting, heat 2 tbsp olive oil in a large pan over medium heat. Add onion and ¼ tsp salt, cooking for about 8 minutes until tender and golden on the edges.
7. Add garlic, cook for 30 seconds until fragrant, then add the prepared tomatoes, red wine, balsamic vinegar and sugar. Stir to deglaze any browned bits. Lower heat to maintain a gentle simmer.
8. After 10 minutes, remove both baking sheets from the oven, stir, and rearrange for even roasting. Place the eggplant on the top rack and the remaining vegetables on the middle rack.
9. Bake until the eggplant is golden on the edges, about 5 more minutes, then remove and add to the tomato sauce.
10. Let the remaining vegetables bake until the peppers are caramelized, another 5 minutes, then transfer to the simmering sauce.
11. Let the ratatouille simmer for an additional 5 minutes to blend flavors, then remove from heat. Stir in 1 tbsp olive oil, fresh basil, and red pepper flakes. Crumble oregano into the pot, and season with salt and pepper to taste.
    Serve warm garnished with Kalamata olives, chopped parsley, drizzle of olive oil, and black pepper.

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