Ratatouille
Ratatouille is a classic French vegetable stew that gets tastier the longer it is left on the stove. Good with a dollop of sour cream and gremolata – ratatouille is suitable as a side dish for most things. This recipe is made with aubergine, zucchini and peppers, among other things.
Ingredients
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Aubergine (about 275 g)
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1 |
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Courgette (about 200g)
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1 |
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Red pepper
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1 |
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Yellow onion
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1 |
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Cloves of garlic
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2 |
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Tomato paste
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1 tbsp |
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Bay leaf
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1 |
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Rosemary Sprig
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1 |
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Crushed tomatoes (400 g)
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1 jar |
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Vegetables broth
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250 ml |
Gremolata
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Chopped flat leaf parsley
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25 g |
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Crushed garlic cloves
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2 |
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Lemons, grated peel of 1
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To serve
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Sour cream, 42%
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Instructions
Ratatouille
What is ratatouille sauce made of?
The traditional way to make ratatouille is to slowly simmer pieces of onions, tomatoes, aubergine, courgette, bell pepper, garlic, and herbs in olive oil. The result is a chunky stew packed with mild, round vegetable flavours. There are of course numerous alternative ways to make ratatouille, such as slowly baking the vegetables in the oven atop a pre-made sauce. Feel free to experiment with ingredients, cooking methods, and serving combinations.
Do you eat ratatouille hot or cold?
One of many great things with ratatouille is that you can serve it steaming hot or at room temperature. Just don’t serve your ratatouille straight from the fridge, as cold temperatures deaden the flavours in your stew. Room-temperature ratatouille is excellent as a side with meat or fish. It can also be served with a fried egg or simply spread on buttered toast.
Other recipes
An accidentally vegetarian French classic
Sharpen your French cooking skills with this lovely vegetarian stew, loved by yet another generation thanks to an animated film in the mid-2000s. Ratatouille is an easy and versatile dish that brings homely comfort to any table.
The origins of ratatouille
Ratatouille is believed to originate in the French countryside of Provence. Making a slow-cooked stew from the summer’s harvest was a good way to prevent vegetables from going to waste as the season was ending. Tomatoes, onions, courgettes, aubergines, red and yellow peppers, and other available vegetables were simply chopped and cooked together. The name ratatouille alludes to the cooking process – roughly translated as ‘stirring together.’
Classic ratatouille serving suggestions
Originally, ratatouille was served as a main dish. Today, it is often treated as a side for meat dishes. We suggest serving your ratatouille with gremolata to add an extra kick of flavour. A dollop of smetana can serve as a rich, creamy contrast to the lightness of the vegetables. A slice of crusty bread and butter on the side, and your ratatouille feast can begin.
How to store ratatouille
Ratatouille will keep for up to five days in the refrigerator and will only get tastier as the flavours meld. Simply let the stew cool and transfer to an air-tight container before popping it in the fridge. You can also freeze your ratatouille for up to three months. After cooling, portion the stew into freezer-safe containers or bags, label with the day’s date, and freeze.
