Rustic, Classic Ratatouille
This recipe goes out to all of my gardening friends out there. If your garden is exploding with a bounty of vegetables, and I surely hope it is, you need recipes on hand to use them up. This recipe is one you need. It’s called Ratatouille, and it’s a great way to enjoy many different vegetables from your garden. You may have heard of the name “Ratatouille”, made famous not long ago by the animated movie starring Remy, a rat who wanted to become a French chef. It’s actually a well known French dish that I think you will enjoy. There are different ways to make ratatouille, varying from cook to cook. You can either chop the vegetables into bite sized chunks and cook them in tomato sauce, or slice and layer them over the sauce to cook. It was once considered a “poor man’s” dish or peasant dish, though today it is quite well known and revered. The eggplant and zucchini are usually cooked separately, then layered or stirred back into the dish to continue cooking, which allows them to keep their individual characteristics. My recipe follows the method described by Julia Child in her cookbook, “Mastering the Art of French Cooking”, which I definitely recommend for cooking enthusiasts. Time to get cooking, my friends! Let’s talk about how to make Ratatouille, shall we? Dry with paper towels. NOTE: Draining the vegetables this way reduced the moisture content, so the resulting dish doesn’t turn out soggy. Cover and Cook. Return the pan to low heat and cover. Cook for 10 minutes. Make the Sauce. In the same pan, heat 1 tablespoon olive oil to medium heat and add the onion and peppers. Cook, stirring occasionally, for 5 minutes to soften. Add the tomatoes and cook, covered, for 5 minutes. Remove the cover and simmer 10 more minutes to thicken. Remove from heat temporarily. Cook, Uncovered. Remove the cover and bring the heat up to medium. Cook another 15 minutes, uncovered, or until the juices have reduced and the vegetables are softened through to your liking. Be careful not to scorch the bottom layer. TIP: Tip the pan part way through and baste the vegetables with the juices from the sauce for added flavor. Serve Your Ratatouille. Serve warm as desired, or chill and serve cold. Boom! Done! Your ratatouille is ready to serve. It’s quite easy to make, isn’t it? You are now a master of French cuisine, or at least on your way. That’s it, my friends. I hope you enjoy this ratatouille recipe. Let me know if you make it. I’d love to hear how you served yours! Good luck with your gardens! Sprinkle on herbs, like fresh basil or fresh chopped parsley. It is also very good served cold, and some people prefer it this way, allowing the overall flavors to mingle and develop until the next day. I don’t recommend freezing it, as the vegetables become very soft and mushy. Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Mastering the Art of French Cooking, by Julia Child (affiliate link, my friends!)
