Ratatouille is a classic recipe created by the French as a way of using up leftover vegetables, and what a great dish this is.
Often forgotten, this is a classic vegetarian dish , a one pot recipe that anybody can make. In this recipe we have stuck to the classic recipe by using Mediterranean vegetables such as Courgettes and Aubergine but you can pretty much use any vegetables you have.
The only rule to follow with Ratatouille is that it is cooked in a tomato based sauce, simple to make and even easier to eat, Ratatouille is ideal as a starter or a light main course.
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History of Ratatouille
The origins of the Ratatouille can be traced back to the rustic kitchens of Provence, a region in southeastern France known for its vibrant agricultural produce and rich culinary traditions.
This dish, which embodies the essence of French country cooking, is believed to have emerged in the late 18th century, primarily as a way for farmers to utilize their seasonal vegetables.
The term "ratatouille" itself is derived from the French verb "ratatouiller," meaning to stir up, which reflects the dish's method of preparation.
Traditionally, Ratatouille consists of a medley of vegetables such as eggplant, zucchini, bell peppers, tomatoes, and onions, all sautéed together with herbs like thyme and basil, allowing the flavours to blend beautifully.
Over the years, this humble dish has evolved, gaining international acclaim and inspiring various interpretations, including the famous animated film that brought it to a global audience.
Today, Ratatouille is celebrated not only for its delicious taste but also for its representation of the farm-to-table movement, emphasizing the importance of fresh, local ingredients in cooking.
Ratatouille, Occitan: ratatolha, is a French Provençal dish of stewed vegetables, originating in Nice, and sometimes referred to as ratatouille niçoise.
Ratatouille was first created in 1877, and given its relitively recent inception there are many varistions of this recipe.
Ratatouille is a rather obvious vegetarian and vegan dish, that can be served as a main course or as a vegetable side dish.
2 Red Peppers
1 Brown Onion
2 Courgettes
1 Egg Plant
1 teaspoon of Lazy Garlic
100 ml Tomato Puree
1 Tin Chopped Tomatoes
3 -4 Bay leafs
200 ml Vegetable Stock
Olive Oil
Salt & Pepper for seasoning.
VegetarianVeganEgg free
Nut free
Nutrition:
This is based on a 215g serving
1 cup
Calories: 140
Protein: 2.4g
Fat: 10g
Carbohydrates: 12g
Fiber: 4.1g
Sugar: 7.3g
Low calories
Cost to make:
£4.49 / $5.68 (Est.)
*Prices may vary.
Cooking Instructions
For the Vegetables
Dice up the onion , peppers , courgettes and egg plant .
Fry off the egg plant & Courgettes in olive oil & salt and set aside in a cast iron casserole dish.
For the Sauce
Fry off the onion , peppers & Garlic in olive oil until soft.
Add the tomato paste and mix together well.
Then add enough veg stock to make a thick sauce , mixing together with a wooden spoon.
Making the Ratatouille
Get the heat under the casserole dish , and start warming the egg plant & Courgettes.
Add the tin of chopped tomatoes and mix in well.
Next add the sauce mix to the casserole dish and season with pepper.
Mix together well , then cover and cook in a preheated oven for 30 minutes.
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Another classic French recipe created to use up leftover vegetables.
Cuisine:French
