What is Ratatouille ?
Ratatouille( pronounced ‘rat uh too ee’), is a classic French vegetable dish. Primary ingredients in this stew- like dish are eggplant, zucchini squash( summer squash is often used in addition to zucchini), bell peppers, onions, tomatoes and garlic. The vegetables are usually seasoned with herbs and spices, then sauteed. The use of slow cooking is advantageous to the taste and development of ratatouille. Allowing the diverse vegetable flavors to meld together slowly and accquire the taste of the seasoning, creates a sauce of sorts and produces a rich, earthy melange of fresh flavors.
Like any other recipe or dish, there are variations on the theme of ratatouille. Some cooks like to slice the eggplant and zucchini into uniform slices, while others prefer cubes. Pre- baking, or roasting of the zucchini and eggplant is practiced by some cooks, while others prefer to directly saute the raw vegetables. When sauteeing the vegetables, olive oil is the product of choice for many cooks, while others obtain better results using vegetable oil. Because this dish is generally acknowledged to have originated in the Provence region of France, many recipes for ratatouille call for the use of Herbes de Provence. Herbes de Provence are actually a mixture of usually- dried, herbs to be used in cooking. Fitting its name, the mixture contains herbs which are native to the Provence region of France. Although no exact combination of herbs is required, or set in stone, Herbes de Provence usually contain most, if not all of the following ingredients..basil, marjoram, savory, thyme, bay leaf, lavender, fennel and rosemary.. Many American cooks however, use basil, oregano and Italian seasoning in place of, or in addition to Herbes de Provence. The complex aromatics of the herbs interact well with the flavors of the vegetables, creating a distinctive, yet mellow flavor that hints of Mediterranean influences.
Ratatouille works well as a delicious side dish, particularly in colder weather, but can also be served as a main dish over pasta, rice or noodles. A truly vegetarian dish, ratatouille is still a dish that many Americans are unfamiliar with. Once they have tried it however, most people enjoy this hearty vegetable stew. Ratatouille is also fairly easy to prepare and cook, it freezes well and is ideal for canning. Presented here is a delicious, quick and easy recipe for ratatouille. Enjoy.
Needed..
two medium size eggplant
two large pieces of zucchini squash
one large onion
two or three bell peppers
three large tomatoes
four cloves of garlic, chopped
1 /4 cup of olive or vegetable oil
herbs to taste (basil, parsley, oregano, Italian seasoning, dill, tarragon or Herbes de Provence)
salt and pepper to taste
Heat oil in large cooking pan or pot. Dice or slice eggplant, zucchini, onion and bell peppers. Place cut vegetables in pan and saute over medium- low heat until tender. Add chopped garlic and tomatoes, then the herbs, salt and pepper. At this point, the ratatouille may be too thick. If needed, add approximately 1 / 2 cup of water. If serving over pasta, noodles or rice, a wonderful accompaniment to this meal is a loaf of warm French or Italian bread and butter. Whether it be served as a side dish or main course, ratatouille is a delicious vegetable stew, just waiting to be discovered by more hungry people.
