Homemade Ratatouille
Main Dishes • French
Description
Ratatouille is a French dish that belongs to Provençal cuisine, traditionally made from fresh bell peppers, sweet tomatoes, onions, garlic, and, of course, zucchini. The first mentions of it date back to the 18th century when the dish was popular among poor farmers. Today, eggplants are often added to ratatouille, which significantly enhances its heartiness. An important element of the dish is the herbs. In Provençal cuisine, the flavors of familiar ingredients are always revealed in a new way through spices and herbs. You can add a musky hint of truffle—a favorite culinary perfume of many chefs; rosemary with its deep, rich aroma; or the freshness of mint and basil. Similar dishes exist in other cuisines around the world: in Italy, a variation of vegetable ratatouille is called caponata; in Spain, it’s known as pisto; and in Catalonia, it’s called samfaina. This ratatouille recipe yields a fragrant, hearty, and beautiful dish. It can be enjoyed hot or cold and pairs perfectly with lamb, goat cheese, rice, and eggs, but is also delightful as a standalone dish.
Ingredients
- Eggplants 2 pieces
- Orange Bell Peppers 1 piece
- Orange Bell Peppers 1 piece
- Onion 1 head
- Garlic 2 cloves
- Tomatoes 2 pieces
- Sugar a pinch
- Olive Oil 0 fl oz
- Passata Tomato Sauce ½ spoons
- Parsley 0 oz
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Chop the onion and eggplants into small cubes. Sprinkle the eggplants with salt and let them sit for a few minutes to release their juices.
Step 2
During this time, clean the peppers and tomatoes, removing the insides, and chop the flesh into small cubes, just like the eggplant and onion were done before. Finely chop the garlic and parsley.
Step 3
Heat a portion of olive oil in a skillet, sauté the onion until soft, and then drain it in a colander.
Step 4
Add a little oil to the skillet and sauté the cubed eggplant, which has been drained of excess moisture, until soft. Transfer the sautéed eggplant to a colander. Now, using the same oil, sauté the cubed bell peppers and also transfer them to the colander.
Step 5
Pour the remaining oil into the skillet, sauté the garlic until tender, then immediately add the tomato paste and a pinch of sugar, followed by the tomatoes. Simmer for thirty seconds, then stir in all the previously sautéed vegetables and chopped parsley, season with salt and pepper, let it simmer for a minute, and then remove from heat.
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