Ratatouille Provençale

History and Origin of Ratatouille Provençale

Ratatouille, a renowned French dish, originates from the Provence region of France. This traditional dish embodies the essence of Provençal cuisine, which is abundantly characterized by the use of fresh, seasonal vegetables and herbs. Historically, ratatouille served as a popular summer meal, celebrated for its simplicity and deep flavors derived from the produce typical of the Mediterranean climate. Its roots can be traced back to the 18th century, where it was considered a humble fare amongst farmers. Today, ratatouille has evolved into a beloved dish worldwide, showcasing the vibrant flavors of vegetables stewed to perfection.

Ingredients

• Olive oil: 3 tablespoons
• Onion: 1 large, chopped
• Garlic cloves: 4, minced
• Eggplant: 1 medium, diced
• Zucchini: 2 medium, sliced
• Bell peppers: 1 red and 1 yellow, chopped
• Tomatoes: 5 to 6 ripe, chopped
• Thyme: 1 teaspoon, dried
• Fresh basil: a handful, torn
• Salt: to taste
• Black pepper: to taste

Preparation

1. Begin by prepping your vegetables. Dice the eggplant, slice the zucchini, chop the bell peppers, and mince the garlic. Keep them ready for cooking.
2. In a large skillet or sauté pan, heat the olive oil over medium heat. Once hot, add the chopped onion and cook until translucent, which should take about 5 minutes. Stir occasionally to ensure even cooking.
3. Add the minced garlic and cook for another minute until fragrant. Care should be taken not to burn the garlic as it can turn bitter.

Cooking Process

1. Add the diced eggplant to the skillet. Stir well, ensuring it absorbs the olive oil and the flavors of the onion and garlic. Cook for about 5 to 7 minutes until it begins to soften.
2. Include the sliced zucchini and chopped bell peppers into the mix. Stir the vegetables together, allowing them to cook evenly. Continue cooking for another 7 minutes.
3. Add the chopped tomatoes, followed by the thyme, salt, and black pepper to taste. Stir to combine.
4. Lower the heat to a simmer and cover the skillet. Allow the mixture to cook for 20 to 30 minutes, stirring occasionally, until all vegetables are tender and the flavors meld together. If the mixture appears too dry, add a splash of water or more olive oil if desired.
5. Once cooked, adjust seasoning with more salt and black pepper as needed.
6. Turn off the heat and stir in the torn basil for a fresh pop of flavor.

How to Enjoy Ratatouille Provençale

Ratatouille can be enjoyed in numerous ways. It serves impeccably as a main course when paired with a crusty baguette or over a bed of rice or couscous. For a more elaborate meal, serve it alongside grilled meats or fish. This dish also makes an excellent accompaniment to a light salad. It's not uncommon to find this dish tasting even better the next day as flavors further develop. To relish the full Provençal experience, complement the meal with a glass of robust red wine.