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- french vegetable stew
Just a heads up: I use grams and Celsius degrees in all my recipes, as I’m based in Germany.
Ingredients
- 2 eggplants small
- 2 courgettes/ zucchini, preferably 1 green and 1 yellow
- 1 onion
- 2 cloves of garlic
- 2 bell peppers
- 800 g 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
Instructions
- Wash the vegetables.
- Cut the onion and garlic in small cubes and set aside in a small bowl.
- Cut the eggplant, zucchini, and bell pepper into small cubes.
- Heat the olive oil in a large saucepan.
- Fry the onion and garlic for about 2 minutes and then add the eggplant, paprika, and zucchini and fry.
- Stirring occasionally
- In the meantime, cut the tomatoes into small pieces- if you use canned tomatoes, open the cans.
- When the remaining vegetables have already got some color, add the tomato paste.
- Stir briefly and then add the tomatoes.
- season generously with salt and pepper and add the herbs.
- reduce heat to low and let it simmer for about 30 minutes with the lid closed.
The nutritional values are automatically calculated – I use them as a rough guide myself when I want to keep track.
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