The “Ratatouille” is a typical vegetable dish coming from the South East of France made of cooked vegetables: eggplant, zucchini, peppers, tomatoes, onions, and cloves of garlic.
Ratatouille is served as a side dish, but it can just as easily be served as a main dish, accompanied by rice or simply a slice of bread.
Ratatouille is so versatile. You can eat hot, at room temperature, or cold. Any leftover of ratatouille can be used to make quiche, pizza, or even omelet. It is good also with a fried egg.
Feta pairs really well with this Mediterranean side dish.
- 3 onions
- 5 cloves of garlic
- 1 or 2 eggplant
- 5 zucchinis
- 6 to matoes
- 1 red bell pepper
- Olive oil
- salt, pepper
- herbes de Provence or Italian seasonings
- basil, parsley
- Cut all the vegetables (eggplant, zucchinis, tomatoes, red bell pepper) into cubes (approximately 1 inch).
- Peel onions and slice them finely.
- Peel garlic cloves, remove the germ, and crushed them.
- In a deep pan or pot, add olive oil, let the onions and garlic cook until they are soft. Add the eggplant and cook for 10 min. Stir occasionally.
- Add the zucchinis and red bell pepper. Cook for 5 more min.
- Add the tomatoes. Season as you like with salt, pepper, herbes de Provence/Italian seasonings. Cover and cook for 30 minutes.
- Remove cover and let cook for 30 - 45 minutes until the vegetables seems cooked and juice reduced.
- Add some fresh herbs (basil, parsley) to garnish.