Ratatouille is a traditional French recipe, usually served as a side dish. It’s really great for summer because most of the veggies used are in season! There are a few “correct” ways to make Ratatouille. Julia Child, for example, uses a layering approach, where the eggplant and zucchini are sautéed separately, while the tomatoes, onion, garlic and bell peppers are made into a sauce. The veggies are then layered in a casserole dish and baked. I chose to follow more of Joël Robuchon’s method, where everything is combined in a large pot and simmered.
I was particularly excited to make ratatouille because I am planning a trip to France this year! I can’t wait to try some fresh ratatouille at a French cafe, right after I have some crepes, of course.
- 1 Eggplant
- 2 Zucchinis
- 1 Yellow onion
- 1 Green pepper
- 1 Yellow Pepper
- 1 Red pepper
- 3 Cloves garlic, minced
- 1 Can diced tomatoes
- Olive oil
- Pepper, salt,
- 1 Tablespoon herbs de Provence (Italian seasoning works well too)
Preheat your oven to 350 degrees.
Start by slicing the eggplant into rounds. Spray each side with olive oil and bake for 10 minutes on each side (you can also pop them on the outdoor barbecue grill rather than the oven). Once cooked, slice them into smaller pieces.
Slice the onion, peppers and zucchini into chunks, set aside.
Heat about 2 tablespoons of olive oil in a large pot, add the onions to the pot, saute until they slightly brown.
Add the garlic and peppers to the pot with the onions, stir and saute for about 10 minutes.
Finally, stir in the eggplant, zucchini, can of diced tomatoes, a dash of salt, about a tablespoon of herbs de Provence, and pepper to taste.
Cover and simmer on a low heat for 25 minutes, stirring occasionally. Serve hot.