Ratatouille Provençal

Introduction to Ratatouille Provençal

Ratatouille Provençal is a traditional French vegetable stew from the Provence region. This dish celebrates the abundance of fresh summer vegetables and is known for its fragrant flavor and rustic appeal. Often heralded as classic peasant food, it embodies the simplicity and elegance of French countryside cooking.

The name "ratatouille" comes from the French touiller, which means "to stir up," reflecting the method of cooking where vegetables are gently stirred as they simmer. Originating in the late 18th century, ratatouille was a staple for farmers who had access to plenty of seasonal vegetables.

In popular culture, ratatouille gained significant fame through the animated film of the same name, highlighting its universal appeal and versatility as a dish capable of taking center stage in a fine dining experience.

Ingredients

• Eggplant
• Zucchini
• Bell Peppers (red, yellow, and green)
• Tomatoes
• Onion
• Garlic
• Olive Oil
• Herbes de Provence
• Salt
• Pepper
• Fresh Basil for garnish

Preparation

Begin by washing all your vegetables thoroughly. The preparation involves a lot of chopping, so ensure you have a sharp knife at hand.

Chop the Vegetables

First, cut the eggplant into cubes. Sprinkle them with salt and let them sit for about 15 minutes to draw out any bitterness. Meanwhile, slice the zucchini into similar-sized cubes for even cooking.

Next, chop the bell peppers into strips, removing the seeds and core. Dice the onion finely and mince the garlic.

Finally, score the tomatoes with a cross on the bottom, blanch them in boiling water for a minute, then peel and chop them. This technique helps retain the taste without any peel disruptions.

Cooking Time Setup

It’s essential to monitor your cooking, so set up a cooking timer to keep track of the various stages.

Cooking Process

Sauté Ingredients

Heat a generous amount of olive oil in a large pan over medium heat. Add the onion and garlic, cooking until they are soft and aromatic. This base layer contributes significantly to the depth of flavor in the stew.

Next, add the bell peppers and cook until they soften, absorbing the onion and garlic flavors. Remove the peppers from the pan and set aside.

Cook the Eggplant and Zucchini

Add more olive oil if necessary. Pat the eggplant cubes dry and add them to the pan, cooking until golden and slightly tender. Then, add the zucchini cubes to the pan. Cook until both vegetables are nicely browned and softened.

Combine All Ingredients

Swap back the bell peppers into the mixture, then pour in the chopped tomatoes. Add a sprinkle of herbes de Provence, salt, and pepper to taste.

Simmer the stew for approximately 30 minutes, stirring occasionally and checking your cooking timer. The vegetables should be tender and the flavors well blended.

Serving Suggestions

Ratatouille can be enjoyed warm or at room temperature. It makes for an excellent side dish to grilled meats or can stand alone as a vegetarian main dish. Garnish with fresh basil for a pop of color and extra flavor.

For an added twist, serve it over toasted baguette slices or alongside a crusty bread. Pair the meal with a light, chilled glass of rosé to complete your Provençal experience.