Recipe: Ratatouille

Guess what? I got another recipe for you guys! I had a sudden spurt of cooking inspiration this weekend, and I am a firm believer that for best tasting results it’s always good to cook when you are up for it. So, here we are, and don’t be surprised if you see more recipes popping up in the next few weeks.

Anyway, remember that adorable cartoon about a rat cooking away in a French kitchen? Yes, I am talking about Ratatouille! I’m generally not a fan of vermin but couldn’t help but love adorable Remy. And, I certainly share his love for his signature dish. So, here’s my take on ratatouille, which is a perfect summer dish.

ra•ta•touille
[rat-uh-too-ee, -twee; French ra-ta-too-yuh]

noun
a vegetable stew of Provence, typically consisting of eggplant, zucchini, onions, green peppers, tomatoes, and garlic, served hot or cold.

Origin:
1875–80;  < French



Ratatouille
Servings 4 – 6

Ingredients:
1 medium eggplant
2 medium zucchini
1 bell pepper
1 large tomato
1 yellow onion
1 large carrot
1 1/2 - 2 tbsp olive oil
½ - 1 cup water
½ tbsp ketchup
1 bay leaf
3-4 sprigs thyme
A pinch of red pepper flakes
Salt and pepper
Cilantro for garnishing

Preparation:
Dice the eggplant, zucchini, bell pepper, tomato and onion into bite-size pieces. Peel and grate the carrot on the large side of the box grater, set aside. Add some olive oil to a Dutch oven or pot, a bay leaf and red pepper flakes, if using. Then layer the vegetables in the pot in the order listed. To brighten the flavor, add a bit of ketchup when layering tomato (or if you really like it hot, try a bit of Sriracha). Don’t forget to season each layer to taste.

Once the vegetables are in the pot, add some water, and place a few sprigs of thyme on top. Cover the pot and set over medium-high heat. Cook for 35 – 40 minutes.

Garnish with cilantro, another glug of olive oil and serve.

Voilà

The dish can be served either hot or cold (although I wouldn’t recommend warming it up once cooled – the vegetables will tend to turn mushy the more you cook them). It’s great on its own, some crusty bread on the side, or served with rice or even as a compliment to meat or chicken. A dollop of sour cream will also bring a nice contrast to a dish when served, and mellow the heat level, if need be.

It is a flexible recipe, so feel free to play around with ingredients. Try substituting water for wine, or ketchup for balsamic vinegar. If you are not a fan of eggplant – double the amount of zucchini, or add an extra bell pepper to the mix. And, if you don’t share my love for cilantro, feel free to substitute with other fresh herb of your choice, such as parsley or basil.

Enjoy!