One of my favorite French dish is the ratatouille. The recipe is actually simple. Most people think that because it is French, it is necessarily complicated. It is the opposite actually.This is my recipe and I have yet taken inventory of all variations of ratatouilles, but I am sure you can find many ones out there.
I will start by giving you the list of ingredients (4 servings) :
- 2 eggplants
- 2 zucchini
- 2 bell peppers (1 green and 1 red)
- 3 to 4 tomatoes (I usually use 4)
- 1 onion and 4 small shallots
- A dozen of black olives
- 3 or 4 garlic cloves (depending on the size of the clove)
- Olive oil
Wash all your vegetables. I like to peel my vegetables, but it’s really up to you. If you are going to peel your vegetables, do it now.
Cut the eggplants and zucchini lengthwise then cut them in slices (about half of an inch). I like to peel the vegetables but it is totally up to you. Then cut these slices until you end up with small cubes.
Empty your peppers and make sure to rinse them inside as well, this way you will get rid of all the seeds. Slice them lengthwise.
To peel your tomatoes, boil them for about 10 minutes.
Finely slice the garlic and the black olives as well as the onion and shallots.
Once you have sliced all your vegetables, put a nice amount of olive oil (about 6 big spoons of olive oil) in a cast-iron dutch oven and cook your vegetables on medium heat for about 5 minutes. Add salt, pepper and thyme. Cover and let all the vegetables simmer for about 20 to 30 minutes. Keep an eye on it, if the heat is too strong and your vegetables are starting to stick to the bottom of the pan, tone it down a notch.
You may use another type of pan. I like the dutch oven in cast iron because it cooks my vegetables evenly. Besides, it is a lot healthier (as least that is what I heard). Make sure the pan you are using is deep enough - it can get messy.
Now you now how to cook a ratatouille. You may add some ground beef or find your own variations of this beautiful and traditional French dish.