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Imagine a dish that epitomizes summer—what more could any fresh vegetables from the garden do but turn into a platter of flavours? Ratatouille does just this. For many, it conjures images of warm sun-soaked afternoons in the Mediterranean, where vegetables are at their peak and aplenty. What began as peasant food—essentially, just a humble vegetable stew—has grown to fame and graces fine restaurants and homes equally. Main course or side dish, ratatouille retains its charm through its simplicity and versatility. Let's take a closer look at this iconic dish—its story, traditional ingredients, and myriad ways of preparing and serving it.
What is Ratatouille?
Ratatouille is essentially a vegetable stew from Nice, originally from classic French Provençal. It rejoices in its produce in the height of summer by filling it with fresh zucchini, peppers, tomatoes, and eggplant. Flavoured with aromatics from fresh herbs like basil and thyme, this dish has additional elements from garlic and onions. What's beautiful about ratatouille is it's rustic—literally, it stews vegetables until they meld together to create something full-bodied and delicious. It's a versatile recipe for various vegetables and herbs, leaving room for the owner's signature touch and whatever's on hand.
History
The origins of ratatouille date back to being a poor peasant dish from the Provence region of France. The farmers would have a mixture of vegetables which they grew in abundance and day in and day out throw them together to make something simple but good to their standard as well. Over time, this dish evolved and spread to the mainstream of French cuisine. It wasn't until the 20th century that ratatouille finally arrived in restaurant cards, and each chef added his twist to the classic dish. It was in 2017 that an article in Cuisine Nissarde, patrimoine de l'humanité, underlined the cultural meaning of the dish and its traditional way of preparation: all vegetables are cooked separately before being combined. Ratatouille has always been one of the preferred dishes due to the richness of the flavours it encompasses and its versatility.
Ingredients
The most classic ingredients in ratatouille are tomatoes, zucchini, peppers, eggplant, onions, and a selection of fresh herbs like basil and thyme. Olive oil is essential to the stew, providing depth and richness; garlic for added flavour is often used. Mixtures of various vegetables may include yellow squash or carrots, depending on the time of year and availability.
What to Serve with Ratatouille
Such is ratatouille that can be devoured in so many ways. One of the most popular methods is serving it hot over creamy polenta and topping it with a sprinkle of cheese. Another way to serve would be at room temperature, and it's really good for summer dinner. Use ratatouille as an omelette filling for added flavour at the start of your day. As a main course, it goes well with a fresh green salad and crusty bread. It can also be served as an accompaniment to grilled meats such as chops or steaks; the strong flavours of the grill complement the vegetable stew really well.
How to Make Ratatouille
To make ratatouille, it is actually quite easy but requires a little patience for all the flavours to come out and blend together. Here is one way of doing this:
Finely chop the zucchini, peppers, tomatoes, and eggplant. Slice the onions. Mince the garlic. The tradition is that each vegetable is supposed to cook in oil, separately, until tender. Set it aside. Combine all the cooked vegetables in a large pot or Dutch oven. Add the fresh herbs with salt and pepper, and allow the mixture to stew over low heat, stirring occasionally, for about an hour. Season as needed, then serve it hot, at room temperature, or chilled—whatever you want.
