Ratatouille

Ratatouille

A vegetable stew, usually made with eggplant, tomatoes, zucchini, peppers, and onions, seasoned with herbs and garlic, and served hot or cold.

Ratatouille

Ratatouille

 

Ratatouille Niçoise is a traditional French Provençal stewed vegetable dish, originating (as the name implies) in Nice. The dish, already popular, became even more so as a result of the Pixar movie of the same name.It can be served as a meal of its own (accompanied by rice, potatoes, or French bread),  as a side dish or appetizer along with crusty bread.

Ratatouille

 

The word ratatouille comes from touiller, which means to toss food, an appropriate name as the ingredients are tossed into the pan . Originally ratatouille was a dish for poor farmers, prepared in the summer with fresh vegetables. The original ratatouille niçoise used only courgettes (zucchini), tomatoes, poivrons (bell peppers), onion, and garlic. Most modern versions add aubergine (eggplant) to that mixture.Eiffel Tower

Ratatouille

 

In France ratatouille is usually served as a side dish, but also may be served as a meal on its own (accompanied by rice, or une baguette). Ratatouille can be used as a filling for savory crêpes or in an omelette.

Ratatouille

Ratatouille

 

This Niçoise dish(Ratatouille) is much more than a vegetable soup. It can be prepared fairly quickly by cooking everything together at the same time, but that needs to be done in the correct sequence to not miss out the art and the flavour of the dish. It's also true that the recipe can legitimately vary (somewhat) according to tastes, but the variations should be based on experience. The volume is also very variable.
"Too much" doesn't apply to ratatouille. Cook it the first time, and eat it hot as the main course; then have it again later as a cold hors-d'oeuvre. In the summer time, it's great as a cold main-course dish. It keeps for several days in the refridgerator. Ratatouille is good served with couscous grain (semoule) or rice.

 

There are many ways to make a ratatouille, the Provençal vegetable ragout with eggplant, zucchini, peppers, onions and tomatoes. In Provence, they just cooked everything together in the pan. But in this lighter version you can use less olive oil, because you roast the eggplant before cooking it with the rest of the vegetables. Ratatouille really benefits from being made the day before you wish to serve it.



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