Ratatouille (classic version)

Elena Butuc

The classic Ratatouille is exactly like this, like a stew - with bigger chunks and to which Herbes de Provence are added (I was reluctant at first, but good thing I used it - it's a lovely combination).

Trying to find the closest version to the French original recipe, I discovered that all of them follow a few basic rules - while the process is different for each cook. So, I kept to the general rules, but I did my best to adjust the recipe to my personal cooking logic :)

It was lovely, I didn't even expect it to be so delicious - the herbs gave a special charm, all the veggies were visible and had taste and texture, I strongly recommend it.

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Ingredients

Metric US

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Bell pepper

2 pieces

red or green

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Zucchini

2 pieces

medium sized

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Eggplant

1 piece

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White onion

1 piece

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Tomatoes

3 pieces

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Garlic cloves

5 pieces

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Herbes de Provence

0.5 tsp

optional

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Salt

0.5 tsp

to taste

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Sunflower oil

100 ml

or olive oil

Step by step

Step 1

In a deep skillet, heat well enough oil.

Chop the pepper into bigger pieces - about 1cmx1cm and add it to the hot oil, saute over high heat, stir periodically.

Step 2

When browned, remove with slotted spoon and transfer to a separate plate.

Don't turn off the heat.

Step 3

Then saute the courgette cubes until browned and transfer to the same plate, next to the pepper.

Step 4

The last one is the aubergine - saute until browned.

The order of the vegetables is not random - because the aubergine will absorb more oil than the other vegetables, I suggest leaving them at the end.

Notice that after cooking the aubergines, there won't be anymore oil in the skillet. Remove and set aside on the plate, next to the pepper and courgettes.

Step 5

Now the last step:

- pour some more oil in the skillet (the aubergines absorbed it all) - only 2-3 tbsp, add the diced onions and cook until they start to brown.

Step 6

- toss the tomato cubes over the onions and cook for 5 minutes.

Step 7

- the tomatoes will turn into a thick sauce which mustn't be watery at all. If needed, let simmer for a few minutes more, this way the stew will have a strong tomato taste.

Step 8

Into the tomato sauce, tip the veggies prepared before and stir gently, cook for about 5 minutes.

Step 9

Mince the garlic cloves and add to the stew, adjust with salt and the Herbes de Provence, if you have.

Stir and cook for 5 more minutes, then turn the heat off and let cool in the skillet for 30 minutes, before serving.

Step 10

It was the most delicious, either warm or cold - the perfect side dish in this season.

By the way, if you ask me why can't we cook all the veggies at once - because the stew will be too watery, like it were boiled and the texture and taste won't be the same anymore.

Enjoy!