Ratatouille
This famous French vegetable stew is a modern recipe, first appearing in the early 20th century. It is said to have originated in Nice, Provence, located at the southeastern part of France.
The name ratatouille comes from the Occitan ratatolha and is related to the French ratouiller and tatouiller, expressive forms of the verb touiller, meaning “to stir up”.
Despite its fame in international cuisine, there are similar recipes exist in many other countries around europe, such as: pisto (Spain), samfaina (Catalan), tombet (Majorcan), caponata and ciambotta (Italy), briám and tourloú (Greek), şakşuka and türlü (Turkish) and lecsó (Hungarian). Each with their distinct features, but similar preparation.
Ingredients
- 3 tbs. olive oil
- 4 medium cloves of garlic
- 2 cups chopped onion
- 1 bay leaf
- 1 medium eggplant, cubed
- 1 ½ tsp. salt
- 1 ½ tsp. basil
- 1 tsp. marjoram or oregano
- 1 tsp. rosemary
- 1 tsp. thyme
- ½ cup of red wine
- 1 medium zucchini, cubed
- 2 medium bell peppers, in strips
- fresh black pepper
- 500 gr canned peeled tomatoes
Preparation
Heat the olive oil in a large pot, add the onions, the garlic and the bay leaf, and sauté over medium heat for a good five minutes.
Add eggplant, salt and herbs and stir. Cover and cook over medium heat, stirring occasionally, for 15 to 20 minutes, or until the eggplant is soft.
Add the zucchini, the bell peppers, black pepper and tomatoes, breaking up the tomatoes with a knife inside the pot. Add the wine and cover and simmer for about 10 minutes, or until the zucchini and the bell peppers are tender.
Serve it hot or at room temperature, with a garnish of olives or a dash of olive oil and parsley.
This stew will feed 3 to 4 hungry stew lovers.