Ratatouille is a fancy (and hard name to say) French provincial stewed vegetable dish, originating in Nice.
This vegetable stew is tasty and substantial, and carefully seasoned just before it finishes cooking brings out the flavours.
Ingredients for 8 servings:
- 2 large onions, sliced
- 2 cloves garlic, sliced or crushed
- 2 tablespoons olive oil
- 2-3 cups sliced zucchini
- 1-2 green peppers, seeded and diced
- 2-3 cups diced eggplant
- 1/4 cup light Olive oil
- 3 cups chopped and peeled tomatoes, substitute canned for fresh in the winter
- 1 teaspoon fresh or dried basil or oregano
- salt, pepper and sugar
- chopped parsley
Take a large frying pan and fry the onions and garlic in oil until just coloured very slightly.
Add the zucchini and peppers. Cook over a moderate heat, turning the vegetables, from time to time, for about 5-10 minutes.
Remove vegetables from the pan and brown the eggplant in the second measure of oil. Add the partly cooked vegetables, along with the tomatoes.
Cover pan with a lid, after adding basil or oregano. Cook over a low heat for about 30 minutes, then season with salt, pepper and sugar to taste.
**I add a dash of black sauce for a little bit of heat
**If serving hot, thicken with a little cornflour paste
**Quantities of vegetables may vary, and zucchini, peppers or eggplant can be left out (not all of them though :))
Now I love Ratatouille as a side dish with grilled or poached chicken…last nights supper below.
And it makes a super delicious breakfast with a poached egg – that’s my breakfast sorted for tomorrow!
Super tasty with a grilled sausage, poached fish, or room temperature as a salad. Give it a try especially now when eggplants are so inexpensive – $.99 cents at my local green grocer this weekend.
If you enjoyed this eggplant dish try Eggplant Parmesan – another favourite!
Happy healthy cooking xx