Ratatouille

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The name of this French Provençal vegetable strew, ‘Ratatouille’ originated from the Occitan word ratatolha or in French ‘touiller’ which means to ‘toss the food’. This dish is so versatile, it can be eaten by itself or served with an accompanying meat or fish. It can even be added or toss into a pasta with some pesto. I love making this beautiful and colourful dish. Not only it is healthy, it is also very tasty and so easy to prepare. I do two types of ‘Ratatouille’ a more traditional version making the ‘Ratatouille’ without any crunch  and another version with crunch, which is a ‘Ratatouille au Gratin’.
The picture above is ‘Ratatouille’ without the crunch on it which is the classic way to cook this dish.
The picture below on the other hand is the less traditional version “Ratatouille’ au Gratin” with its extra crunch.

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KITCHEN KIT:
A large frying pan and an oven proof dish.

Ingredients Serves 2:
For the Ratatouille:
1.  2 tbsp olive oil
2.  1 red onions, sliced
3.  2 cloves of garlic, crushed
4.  2 sprigs of thyme, leaves only
5.  2 bell peppers, roughly chopped
6.  1 courgettes, chopped
7.  1 aubergine, chopped
8.  2 large ripe tomatoes, roughly chopped
9.  1 tsp sea salt
10. 1 tsp freshly ground black pepper
11. 1 tbsp. herbes de Provence

For the crunch:
12. 4 tbsp. panko breadcrumbs
13. ½ tbsp. herbes de Provence
14. 2 tbsp. grated comte cheese

For the Ratatouille:
1.  Preheat the oven to 200ºC on Grill.
2.  In a large frying pan, heat the oil and cook the onions for 2 minutes, until they are soft.
3.  Add the rest of the vegetables, salt, pepper and herbes de Provence; gently stirring to cook all vegetables evenly for 5 minutes. Then lower the heat, cover the pan with a lid and allow it to simmer for about 15 minutes, stirring gently from time to time so the vegetables doesn’t stick into the pan.

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For the crunch:
4.  Transfer the vegetables to an ovenproof dish, mix the breadcrumbs with ½ a tbsp. of herbes de Provence and 2 tbsp. of comte cheese; sprinkle this over the vegetables and place the vegetables under the grill for 3 minutes.

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Serve immediately.

 

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