Ratatouille Amandine
Ratatouille is a traditional French Provençal stewed vegetable dish, originating from Nice and often associated with the wider Provence-Alpes-Côte d'Azur region. The dish gained international fame and recognition thanks to multiple representations in media, such as the animated film "Ratatouille." With roots deeply embedded in French culinary tradition, ratatouille is a vibrant celebration of seasonal summer vegetables simmered to perfection with aromatic herbs. The incorporation of almonds, as seen in this variation called "Ratatouille Amandine," adds a rich, nutty depth, offering a delightful twist to the classic recipe. This ratatouille is as nutritious as it is versatile, providing a hearty option that can be served as a main course, side dish, or even a filling for crepes and tarts.
Ingredients for Ratatouille Amandine
- Eggplant - 2 medium
- Zucchini - 2 medium
- Bell peppers (any color) - 2
- Tomatoes - 4 large
- Onion - 1 large
- Garlic - 3 cloves
- Olive oil - 4 tablespoons
- Salt - to taste
- Black pepper - to taste
- Thyme - 1 teaspoon dried
- Rosemary - 1 teaspoon dried
- Basil - a handful, fresh
- Almonds (sliced or slivered) - 1/4 cup
- Parsley - for garnish
Preparation Steps
Begin by preparing all your vegetables. Dice the eggplant and zucchini into uniform cubes. Slice the bell peppers into strips. Chop the onion finely, and mince the garlic. Finally, chop the tomatoes into chunks, ensuring you retain the juices.
In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the onion and garlic, sautéing until they become translucent and release their aromas.
Introduce the eggplant to the pan. Keep stirring occasionally until the cubes turn golden brown, absorbing some of the flavored oil.
Next, add the zucchini and bell peppers, combining everything evenly. Let this mixture cook together until each vegetable is slightly tender.
Pour in the tomatoes along with their juices. Season the mixture generously with salt, black pepper, thyme, and rosemary. Stir to coat the vegetables with the aromatic herbs and spices.
Cover the pot and allow the ratatouille to simmer for about 30-40 minutes, checking occasionally to avoid sticking. If the mixture appears too dry, add a little more olive oil or a splash of water. Set a timer to keep track of the cooking process.
While the ratatouille cooks, toast the almonds in a small, dry pan over medium heat until lightly golden and fragrant. Be cautious not to burn them. As they cool, the toasty, nutty aroma will complement the vegetables.
Once the vegetables are perfectly tender and well-cooked, mix in the toasted almonds and fresh basil, adding a final flourish of flavor.
Serving Suggestions
Transfer the ratatouille to a serving dish. Garnish liberally with chopped parsley to add a fresh, vibrant finish.
Ratatouille Amandine can be served hot, at room temperature, or even cold as a salad.
Enjoy it as a hearty accompaniment to grilled meats, delicate fish, or as a standalone vegetarian entrée. Additionally, spoon it over a warm, crusty baguette for an authentic French experience.
Relish each bite as the layers of flavor unfold, savoring how the simple yet elegant harmony of vegetables and almonds create a memorable culinary delight.