Introduction
What to expect
A Provençal vegetable stew of eggplant, zucchini, peppers, and tomatoes perfumed with herbs.
The story
Behind the recipe
Ratatouille is a traditional French vegetable dish from the Provence region, particularly associated with Nice. It developed within rural Provençal cuisine, where seasonal vegetables were stewed together to use surplus summer produce. Its modern form depended on the gradual acceptance of tomatoes, peppers, and zucchini after contact with the Americas, and aubergine from Mediterranean and Islamic culinary influence. A recognizable recipe did not appear in print until around 1930, and the dish gained international recognition in the mid-20th century as a symbol of southern French cooking.
Method
Instructions
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1
Cut eggplant, zucchini, peppers, and tomatoes into similar-sized chunks.
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2
Salt eggplant and let it drain for 15 minutes to remove bitterness.
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3
Saute onion and garlic in olive oil until fragrant and soft.
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4
Add peppers and eggplant, cooking until they begin to soften.
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5
Stir in zucchini, tomatoes, thyme, and bay leaf.
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6
Simmer uncovered for 30 minutes, stirring occasionally.
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7
Tear fresh basil and fold in just before serving.
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8
Enjoy warm or at room temperature, as a side or over grains.
Adaptations