Who didn’t like “Ratatouille,” the animated feature film produced by Pixar and distributed by Walt Disney Pictures? The word may sound intimidating, being French and all, but this Provençal stewed vegetable dish, originating in Nice is easy-peasy-lemon-squeezy to make. It can be served as a meal or as a side dish. The secret of a good ratatouille is to cook the vegetables separately so that each will taste truly of itself. Ratatouille is always delicious and never fails to satisfy.
What will I need?
2 eggplants, cut into cubes
3 zucchinis, cut into cubes
1 red pepper, cut into cubes
1 yellow pepper, cut into cubes
4 tomatoes, coarsely chopped
2 onions, sliced lengthwise
3 cloves of garlic, chopped finely
1 tsp sugar
Herbes de provence (a mixture of rosemary, thyme, oregano, marjoram and other herbs)
2 bay leaves
Salt and pepper to taste
How is it done?
Your oven must be preheated to 180°C (350°F). Add 2 tablespoon of olive oil to a pan, and let the onions brown for 5 minutes over a low flame. When they are done, pour them into an oven-proof dish. Pour 1 tablespoon of olive oil into the pan, cut the peppers into small cubes and let them brown for 5 minutes, over a medium flame. Add them to the oven-proof dish too. Do the same for the eggplant and zucchini. Add more olive oil for the eggplants, because they “drink” it. Transfer the browned eggplant and zucchini to the oven-proof dish. Add the chopped tomatoes to the oven-proof dish, without cooking them. Add the Herbs de Provence, salt, pepper, sugar, garlic and the bay leaves. Stir everything together and put a lid on the oven-proof dish and let it bake for 1 hour. That’s it! Bon appétit!