Ratatouille- french vegetable stew

What could be better than a delicious, homemade ratatouille with fresh vegetables from the garden? Such a flavourful dish!

This year I planted eggplants – in a flower pot! – for the first time! Normally I only plant herbs and tomatoes… And, to my great surprise, I was able to harvest two beautiful specimens. Boy was I happy! I literally made happy dances and my kids must have thought that I went mental… 

But when I think of eggplants, there are three ways of preparing it which spontaneously come to my mind. Just salt and grill, fill with some minced meat or as a late summer ratatouille. And of course it was the ratatouille 

As so often it tastes best the next day. And then I just seared some pork steaks to go with it. Simply fantastic or maybe  you would like a slice of homemade bread with it? 

What actually is a ratatouille?

A French – from Provence to be precise – vegetable stew consisting of: eggplant, peppers, tomatoes, zucchini, onions and fresh herbs such as rosemary & thyme. The word is derived from the Occitan term “ratatolha” and the French words “rata” for chunky stew and “touiller” for “toss or stir up”.

Learned something new again!

love  

sabrina x

What wine to serve with Ratatouille?

Best would be a crisp french rosé. Unless you have some pasta with it, then it would recommend definitely a Pinot Noir from France.

Ratatouille

A straightforward recipe for a beautiful summer dish

simple

• Prep time:
  20 minutes
• Cook time:
  44 minutes
• Total time:
  1 hours 4 minutes

Ingredients

2 servings

	2 eggplants small
	2 courgettes/ zucchini, preferably 1 green and 1 yellow
	1 onion
	2 cloves of garlic
	2 bell peppers
	800g fresh tomatoes or 2 cans of tomatoes
	salt & pepper
	2 sprigs of rosemary
	2 sprigs of thyme
	1 Tbsp tomato paste
	3 Tbsp olive oil

Steps of preparation

1. Wash the vegetables.
2. Cut the onion and garlic in small cubes and set aside in a small bowl.
3. Cut the eggplant, zucchini, and bell pepper into small cubes.
4. Heat the olive oil in a large saucepan.
5. Fry the onion and garlic for about 2 minutes and then add the eggplant, paprika, and zucchini and fry.
6. Stirring occasionally
7. In the meantime, cut the tomatoes into small pieces- if you use canned tomatoes, open the cans.
8. When the remaining vegetables have already got some color, add the tomato paste.
9. Stir briefly and then add the tomatoes.
10. season generously with salt and pepper and add the herbs.
11. reduce heat to low and let it simmer for about 30 minutes with the lid closed.

Notes

serve with some potatoes or some pasta and parmesan cheese

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