Ratatouille
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The Tale of Ratatouille
Story updated
Ratatouille is a Provençal vegetable stew from around Nice, its name derived from the Occitan word 'ratatolha.' Documented in the region since at least the 18th century, it began as simple peasant fare that made use of the abundant summer vegetables, tomatoes, peppers, zucchini, and eggplant, grown in southern French gardens.
Ingredients
Scale:· 6 servings
- 1 large eggplant, cubed
- 2 zucchini, sliced
- 2 bell peppers, chopped
- 4 ripe tomatoes, chopped
- 1 onion, sliced
- 4 cloves garlic, minced
- 1/4 cup olive oil
- 1 tsp herbes de Provence
- 1 bay leaf
- Fresh basil, torn, for serving
- Salt and pepper to taste
Instructions
- 1Salt the eggplant and let it drain 20 minutes, then pat dry.
- 2Sauté eggplant separately in olive oil until golden, then remove.
- 3Sauté zucchini, then peppers, each separately, removing to a plate.
- 4Cook onion and garlic in the same pot until soft.
- 5Add tomatoes, bay leaf, and herbes de Provence, and simmer 10 minutes.
- 6Return all vegetables to the pot and simmer gently 15-20 minutes until melded.
- 7Season with salt and pepper and finish with fresh basil.
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