Ratatouille is often served as a side dish or as a main course, either hot cold or at room temperature. It typically consists of tomatoes, zucchini, eggplant, onions, bell peppers, and various herbs like basil and thyme. The vegetables are sauteed or stewed separately before being combined and cooked together to allow their flavors to meld.
It’s a dish that celebrates the bounty of summer vegetables and is known for iits colorful presentation and rich, savory flavors.
The teeming summer gardens of Mediterranean France are the inspiration for and source of ratatouille, a dish whose name is taken from two related words: ratouiller, meaning to agitate or stir a liquid, and tatouiller, meaning to beat (as in the drumbeat called the tattoo) or to shake.
Modern ratatouille uses tomatoes as a foundation for sautéed garlic, onion, zucchini (courgette), aubergine (eggplant), bell pepper, marjoram, fennel and basil. Instead of basil, bay leaf and thyme, or a mix of green herbs like herbes de Provence can be used.
Ratatouille is packed with dietary fiber, potassium, vitamins A, C and K, folate and much more. With so many vegetables included, you’re bound to meet the recommended daily amount of veggies your body needs.
Ratatouille can be served as a first course with bread; it can also be served as a side dish, as you would any vegetable side. Or as a main dish that is, as an anchor to a summer’s dinner.
Ingredients
For 8 servings
2 eggplants
6 roma tomatoes
2 yellow squashes
2 zucchinis
SAUCE
2 tablespoons olive oil
1 medium white onion, diced
4 cloves garlic, minced
1 red bell pepper, seeded and diced
1 yellow bell pepper, seeded and diced
salt
freshly ground black pepper
tomatoes(800 g)
2 tablespoons thinly sliced fresh basil
HERB SEASONING
2 tablespoons thinly sliced fresh basil
1 teaspoon minced garlic
2 tablespoons finely chopped fresh parsley
2 teaspoons fresh thyme leaves
salt freshly ground black pepper
4 tablespoons olive oil
Instruction
Preheat the oven for 375˚F (190˚C).
Slice the eggplant, tomatoes, squash, and zucchini into approximately (1-mm)-thick rounds, then set aside.
To make the sauce: Heat the olive oil in a 12-inch (30-cm) oven-safe pan over medium-high heat.
Sauté the onion, garlic, and bell peppers until soft, about 10 minutes.
Season with salt and pepper, then add the crushed tomatoes. Stir until the ingredients are fully incorporated.
Remove from heat, then add the basil. Stir once more, then smooth the surface of the sauce with a spatula.
Arrange the veggies in alternating slices, (for example, eggplant, tomato, squash, zucchini) on top of the sauce, working from the outer edge to the center of the pan.
Season with salt and pepper.
Make the herb seasoning: In a small bowl, mix together the basil, garlic, parsley, thyme, salt, pepper, and olive oil. Spoon the herb seasoning over the vegetables.
Cover the pan with foil and bake for 40 minutes.
Uncover, then bake for another 20 minutes, until the vegetables are softened. Serve hot as a main dish or side.
The ratatouille is also excellent the next day–cover with foil and reheat in a 350˚F (180˚C) oven for 15 minutes, or simply microwave to desired temperature.
Enjoy!!!
