Ratatouille is a vegetable dish that originally came from Nice, a city in Southern France. It is usually served as a side dish, but is also delicious in combination with pasta.
Here on the picture I served it with polenta and pork medallions.
Preparation time: 30 min + Cooking time: 1h = Total time: 1h 30 min
| 3 | onions |
| 2 | cloves of garlic, halved |
| 2 | bell peppers |
| 1 | eggplant |
| 2 | zucchinis |
| 3 | tomatoes (fresh) |
| 2 cans | tomato pulp |
| 4 tb. | olive oil (other oils can be used too) |
| 2 | branches of rosemary |
| 2 | branches of thyme |
| salt | |
| pepper |
Note that the pieces of the vegetables should all have more or less the same size, so everything will be soft-boiled at the same time. Usually the pieces are about 2cm x 2cm
The picture above should help finding the right size.
Simple Steps to Succeed:
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Give 1 ts. of olive oil in a frying pan. Add the onions and the garlic – braise it lightly. Transfer the vegetables to a big pot and let it cook on low heat.
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Do the same procedure (step 1) with the bell pepper, the eggplant and the zucchini.
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When everything is roasted nicely, add tomatoes and herbs (the herbs are usually added as a whole and it can be removed later on) in the (big) pot.
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Let everything cook on low heat with the lid for about 40mins.
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Remove the lid and let it cook for another 20mins.
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Season with salt and pepper.
The recipe works as a side dish for polenta, mushed potatoes or rice. It can also be used as a sauce for pasta.
Feel free to comment. If you tried it, please let me know if it worked and how it tasted!
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