Ratatouille
No, I’m not talking about the latest Pixar film (though Ratatouille is bound to be a hit with both children and adults at the cinema!). I’m referring to the classic French dish Ratatouille from the Provence region. Much like the film, this vegetable stew is adored by people of all ages! Whether you enjoy it as a hearty side or as a meal on its own, this Ratatouille recipe is always a crowd-pleaser.
The key to the perfect Ratatouille? Fresh, top-quality produce – ideally organic for the best flavour. And don’t forget your trusty cookware! I always use my Le Creuset cocotte, which never fails to deliver a delicious and flavourful pot of this French vegetable dish. What’s wonderful about Ratatouille is its versatility – it can be made in any season, and it actually tastes even better the next day. I usually prepare a large batch, and the leftovers are always a treat!
Once your Ratatouille is ready, there are so many ways to serve it. Pair it with rice, crusty bread, or alongside steak or chicken. Or, simply enjoy it on its own! Recently, I served my Ratatouille with pasta – specifically Conchiglie (shell pasta) – and even added mushrooms for a twist. It might not be traditional, but it tasted absolutely fantastic!
Voilà! Your Ratatouille is ready to be served. Whether you're searching for an easy Ratatouille recipe or experimenting with new ways to enjoy this French vegetable dish, it’s sure to satisfy.
Prep Time: 20 minutes
Cook Time: 30 minutes
Yield: 4 servings
Ingredients:
2 tbsp olive oil
2 onions, chopped
3 garlic clove, chopped
2 bay leaves
2 canned whole tomatoes
2 red peppers, chopped
1 aubergine, diced
2 courgettes, diced
some dried mixed herbs
salt and pepper
Method:
1. Put the olive oil in a pot over medium high heat and add the onions, garlic and bay leaves. Fry for about 5-6 minutes or until the onions start to soften.
2. Add the tomatoes, stir and cook for 2 – 3 minutes and bring to the slight boil. Then, add the chopped pepper, cook for about 5 minutes.
3. Add the aubergine and courgette and cook for 15 minutes over medium heat. Season with salt and pepper and add some dried mixed herbs.
4. Bring to a gentle boil and turn the heat to low and further cook for 30 minutes until all the vegetables are soft. Serve warm.
