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One of the most famous French dishes in the world, ratatouille, is a humble vegetable stew hailing from the French region of Provence. The word touiller means "to toss" in French, and to make this dish, you must do just that — eggplants, zucchini, peppers, tomatoes, and other vegetables are tossed together and cooked into a vibrant dish. It can be enjoyed in a myriad of different ways, whether hot as a side dish or cold as a topping for sandwiches or buckwheat crêpes. Since the vegetables used in this recipe are all exceptionally flavorful, ratatouille is usually seasoned only with sea salt, olive oil, and cracked pepper. Of course, you can make it to taste by changing the ratio of vegetables or reducing the amount of onions and garlic in the recipe, so feel free to use any ratatouille recipe as more of a guideline than a rigid set of rules.
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Inspired by the traditional ratatouille, this recipe combines ripe summer vegetables to create this incredibly flavorful dish that nowadays is considered the classic way of preparing it. However, unlike traditional ratatouille, here, the vegetables are sliced thinly and arranged concentrically from the outside to the inside of the dish. Additionally, the vegetable slices should overlap and be alternating. Although it can be a meal of its own, this ratatouille is best served with roasted or grilled chicken and a warm piece of baguette.
PREP 30min
COOK 50min
READY IN 1h 20min
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Adapted from the Larousse Cuisine website, this recipe gives instructions on how to prepare a traditional ratatouille.
3 onions
500g (1.1 lbs) tomatoes
500g (1.1 lbs) peppers (red, yellow and green)
500g (1.1 lbs) zucchini
500g (1.1 lbs) eggplants
100 ml (1/3 cup + 4 tsp) olive oil
2 cloves garlic
1 sprig of thyme
1 bay leaf
saffron threads, a pinch
pepper, freshly ground
salt, to taste
Wash and prep the vegetables. Slice the onions, core the tomatoes and cut into cubes. Halve the peppers; deseed and remove all the white parts, then cut into julienne strips. Cut the ends of the zucchini and eggplants off, then cut into cubes.
Heat a tablespoon of olive oil in a skillet, and two tablespoons of olive oil in a Dutch oven.
Sauté each vegetable separately in the skillet, then transfer into a Dutch oven. Start with the onions, followed by peppers, eggplants, zucchini, and tomatoes. Add a tablespoon of olive oil to the skillet before you sauté each new vegetable.
Crush the garlic cloves with the palm of your hand, then add them unpeeled to the Dutch oven, together with thyme, bay leaf, and saffron. Season with salt and pepper. Bring to a boil.
Transfer to an oven preheated to 210°C/410°F to simmer for 20 minutes.
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