Ratatouille, a Provencal vegetable stew, is another delicious and light vegetarian dish (similar to the Caponata Siciliana – for the recipe click here) from the Mediterranean.

This dish is based on eggplants, zucchini, peppers and tomatoes, originally ripening in the Mediterranean sun.

Along with herbs de Provence and garlic, extra virgin olive oil, poured just before serving and basil, it always brings back the memory of beautiful, sunny Provence.

When it spreads around the house, this wonderful fragrance can transfer your mind to the Mediterranean, at least for a moment.

In Provence, you can get ratatouille probably in every restaurant as a side dish for a main course or as a starter.

We like to have it as a full-fledged meal for lunch or in the evening, always with a fresh baguette and a splash of extra virgin olive oil. Don’t forget a glass of white or dry rosé wine! Tavel – favourite rosé of French kings – will be a perfect match.

Bon appetit!

  • preparation: 5-7 min
  •  cooking: 20 min
  • ready in about: 25 min

SERVES 2

 

  • 1 medium-sized eggplant, cut into large cubes
  • 1 zucchini, chopped similarly to eggplant
  • 1-2 peppers, any colour, cut into large irregular pieces
  • 1 onion, chopped into semi-slices
  • 1-2 garlic cloves, finely chopped
  • 4-5 ripe middle size tomatoes, diced or 1 can of tomatoes (14 oz)
  • 1 tablespoon of tomato puree, to enhance the taste
  • 5-6 black olives
  • 1 teaspoon of fresh Provence herbs
  • 1 teaspoon of red wine vinegar
  • 2-3 tablespoons of extra virgin olive oil (1 for cooking, rest just before serving)
  • a few fresh basil leaves

1. In a non-stick pan, pour one tablespoon of olive oil and fry the eggplant cubes.

2. When all pieces of eggplant are perfectly golden and tender, set them aside on a plate.

3. In the meantime peel and chop the onion and the garlic clove.

4. Put them in the same non-stick pan you have used for frying the eggplant. Fry with a splash of olive oil until the onion is light golden brown.

5. Add chopped tomatoes, pepper’s pieces and cubes of zucchini.

6. Reduce the heat to medium and cook for about 5-10 minutes stirring repeatedly.

7. Mix all ingredients together with one teaspoon of fresh Provence herbs and one teaspoon of red wine vinegar.

8. Cook for a few minutes more, stirring constantly.

9. Leave the pan uncovered and reduce the heat so the ratatouille simmers slowly and stir it occasionally until it is thick.

10. You can eat at once, but next day ratatouille tastes even better.

 

Ratatouille can stay in a fridge for 3-4 days or could be frozen for about 6 months.

TIME:

  • preparation: 5-7 min
  • cooking: 20 min
  • ready in about: 25 min

INGREDIENTS:

SERVES 2 

  • 1 medium-sized eggplant, cut into large cubes
  • 1 zucchini, chopped similarly to eggplant
  • 1-2 peppers, any colour, cut into large irregular pieces
  • 1 onion, chopped into semi-slices
  • 1-2 garlic cloves, finely chopped
  • 4-5 ripe middle size tomatoes, diced or 1 can of tomatoes (14 oz)
  • 1 tablespoon of tomato puree, to enhance the taste
  • 5-6 black olives
  • 1 teaspoon of fresh Provence herbs
  • 1 teaspoon of red wine vinegar
  • 2-3 tablespoons of extra virgin olive oil (1 for cooking, rest just before serving)
  • a few fresh basil leaves

METHOD:

1. In a non-stick pan, pour one tablespoon of olive oil and fry the eggplant cubes.

2. When all pieces of eggplant are perfectly golden and tender, set them aside on a plate.

3. In the meantime peel and chop the onion and the garlic clove.

4. Put them in the same non-stick pan you have used for frying the eggplant. Fry with a splash of olive oil until the onion is light golden brown.

5. Add chopped tomatoes, pepper’s pieces and cubes of zucchini.

6. Reduce the heat to medium and cook for about 5-10 minutes stirring repeatedly.

7. Mix all ingredients together with one teaspoon of fresh Provence herbs and one teaspoon of red wine vinegar.

8. Cook for a few minutes more, stirring constantly.

9. Leave the pan uncovered and reduce the heat so the ratatouille simmers slowly and stir it occasionally until it is thick.

10. You can eat at once, but next day ratatouille tastes even better.

TIPS:

Ratatouille can stay in a fridge for 3-4 days or could be frozen for about 6 months.