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Ratatouille
(Vegetable Stew a la Nicoise)
By Thierry Warnier
Ratatouille is a very popular French dish that originated in Nice, in the south of France. This dish is extremely versatile and easy to prepare. It keeps in the fridge for several days and reheats wonderfully. You can also do large batches so you can freeze a portion. Freezing will not alter the taste.
Ingredients
- 1 lb tomatoes, coarsely chopped
- 1 yellow onion (or any other kind), chopped
- 2 cloves of garlic, minced and crushed
- 1 medium eggplant, partially peeled (vertical stripes) and medium diced
- 1 large zucchini, partially peeled (vertical stripes) and medium diced
- 4 bell peppers (mixed colors), seeds removed and medium diced
- If you have fresh (or dried) thyme, sage, laurel and rosemary. Basil if you wish. Finely chopped
- Olive oil
- Salt & pepper
Preparation
- In a stockpot (or deep sauté pan) over medium to low heat, add 2 tbsp of olive oil. Add the bell peppers. Cover and let “sweat” for about 5 minutes.
- Add the onions and the garlic and cover for another 5 minutes. Add salt and pepper to taste.
- Add the diced eggplants, tomatoes and herbs. Cover and let cook for another 3 minutes.
- Raise the heat to medium high heat, stir and bring to a boil.
- Once it boils reduce heat to low and add the diced zucchini on top of the mixture. Cover again and let cook for about 10 to 12 minutes.
Serving Suggestions
- Serve hot or cold. Alone or as an accompaniment.
- Ratatouille is a great accompaniment to chicken, fish, eggs, omelet, meat, lamb, sausages, pasta, rice, etc.
- Pureed, you can serve it cold as a soup during the summer (like you would a gazpacho), as a dip or as a base for a pizza.
Notes
- There are many variations to the Ratatouille Page. You can create your own, based on your taste and product availability. For example, you may decide to omit eggplants or bell peppers.
- This Page is very forgiving and you do not need to be exact with the quantities, proportions, cooking times or how you cut your vegetables. It might no longer be a real Ratatouille, but it still will be a wonderful dish.
If you have any questions, call Thierry at (323) 350-2803.
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