I had never heard of Ratatouille, until a month ago when I bought my Michelle Bridges cookbook. It took me three weeks to get around to making the dish as I never liked cooked tomatoes but I now try to serve them regularly as they are recommended as men's health food. I am keen to do the best I can in giving Reg healthy food.
Being an eclectic cook, I would be prepared to use any vegetables I think would suit, and not follow directions strictly. I used two onions and two garlic cloves, sautéed in one teaspoon extra virgin olive oil, in the non-stick pan. Then I sautéed the diced eggplant, for 5 minutes. I added the remaining chopped vegetables, celery, red capsicum, parsley, zucchini and a 400 gram tin of low salt, no added sugar or fat, chopped tomatoes. I rinsed the can out with 1/4 cup of water and added that to the mixture. I brought it to the simmer, turned it down low and left it for an hour, stirred and served a quarter of the stewed vegetable mixture with its juices, in bowls and served with garlic rubbed toast.
It was unbelievably filling and tasty. I would prefer it as a side dish as I found the after taste strong. It would have been perfect with a glass of red wine to wash it down, but I am not drinking alcohol now. It was an easy, one-pan dish to cook.
Reg appeared to enjoy it.
Ratatouille (pronounced /ˌrætəˈtuːiː, ˌrætəˈtwiː/, (rat-a-too-ee); French: [ʁatatuj]) is a traditional French Provençal stewed vegetable dish, originating in Nice. The full name of the dish is ratatouille niçoise.
The word ratatouille comes from Occitan ratatolha and the recipe comes from Occitan cuisine. It is also used in French (touiller, also means to toss food). Ratatouille originated in the area around present day Occitan Provença (French: Provence) & Niça (French: Nice, Occitan: Niça); the Catalan "xamfaina" and the Majorcan "tombet" are versions of the same dish
Australian Rural-lit and historical fiction author and artistRyn Shell.