I can’t remember the first day I was introduced to this classic French dish, but it has been a staple in my kitchen since the day I started cooking. It can be made with very little ingredients and still produces a fabulous dinner, its easy to make a large amount and makes even better leftovers; the perfect one pan meal.
Being a simple dish to make, it can be adapted into many forms, even by changing only a few ingredients and has given way to many variations. I grew up with an Italian version that swaps the bell peppers for capers, a caponata with various found in many other countries. I’ve played around with adding mushrooms, olives, capers/no capers, peppers/no peppers, mixing different spice variations, and even using it as a bruschetta topping. Get creative and try your own spin!
2 large shallots
4 cloves garlic
1 large eggplant
1 cup cherry tomatoes, halved
2 cups parsley
pinch of salt
sprinkle of pepper
1 tbsp butter
drizzle olive oil (to serve)
This dish can be chopped and thrown into the pan all at the same time. Cook stovetop until the veggies begin to soften then place in 375 F over for 15 minutes, or until desired tenderness. Turn the oven off and let the ratatouille sit for 10 minutes as it soaks and sizzles and deepens its flavors.
For a traditional fare, serve your ratatouille dish with a big hunk of Fougasse, a simple, lightly leavened focaccia, Provençal-style.
Sit back, enjoy a long, lazy dinner with crisp, light wine, savoring la bonne vie .
Pauline, Apparis Bloguette