Epicure Ratatouille Niçoise, 375 g, Pack of 12

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Like my Roasted Vegetable Salad, this easy Ratatouille recipe uses classic Mediterranean produce. Thankfully, the same ingredients are easy to find in just about any grocery store. The vegetable stew is best in the warmer months when eggplant, tomatoes, and zucchini are at their most vibrant. Consider doubling and freezing if you have a large enough pot. Ratatouille is like a relationship: you have to let things cool down a bit to really appreciate how good it is! The simple stew is rather muted when it’s served too hot or too cold. Allow the stew to rest if you have the time, and serve at room temperature to appreciate all the delicate, nuanced flavor. Vegetables grow in abundance here, and many of the area’s most famous dishes make the most of them. Nicoise salade, soupe au pistou (vegetable soup with pesto), pissaladiere (onion and anchovy “pizza”) and olive tapenade are just some of Provence’s greatest vegetable-driven hits (recipes coming one day, I promise 😂)! On one baking sheet, toss the diced eggplant with 2 tablespoons of the olive oil until lightly coated. Arrange the eggplant in a single layer across the pan, sprinkle with ¼ teaspoon of the salt, and set aside. Serve: If you have time, cover and allow the ratatouille to rest in its warm pot for 1 hour or so before serving. When you’re ready to serve, ladle into bowls. Optionally, top each with a sunny side up egg and pass around some crusty bread for dipping. Enjoy warm, at room temperature, cold, any which way!

Ratatouille is rich and comforting with a winning combination of vibrant sweet peppers, sweet tangy tomatoes, savory eggplant and zucchini along with bright fresh herbs, making a hearty and extremely flavorful vegetable stew. MAKE LASAGNE - layer the ratatouille between lasagne sheets, then top with a vegan white or cheese sauce and mozzarella and bake for a tasty dinner So, there you have it. These are just a few ideas that shows how Ratatouille can be the gift that keeps on giving. I can’t believe I ever thought it was so bland and boring! 😂 Consider me a convert. 🙂 – Nagi x Aubergine (eggplant) - Look for aubergines with smooth, shiny skin that are uniform in colour and heavy for their size.

After that, remove the bouquet garni, using your wooden spoon to press out the juices against the side of the pot. Salt the mixture to taste and add more oil if it needs it. Now turn off the heat and cover the pot for ten minutes to let everything mix and mingle.

Salt is your friend. Please taste your ratatouille and salt liberally. It’s the difference between uh-may-zing and a jar full of bland vegetables. Wash the eggplant and zucchini and trim off the ends but leave the skin on. Cut them into 1-inch cubes. There should be about nine cups of eggplant cubes and six cups of zucchini. (For directions on how to slice eggplant into cubes, refer to photos in the post) Although, until recently, most Provençal kitchens are unlikely to have boasted an oven, ratatouille, as we have noted, is not a dish with much history, so Nigel Slater's recipe, which cooks the vegetables separately and then bakes them for 40 minutes with sliced tomatoes, seasoning and thyme, seems like the perfect solution to the insipidness of my previous attempts. This is another style of ratatouille altogether – and more like a very superior roasted vegetable medley for my taste, although it comes into its own cold the next day. But surely ratatouille ought to have some sort of sauce? The modern version Here in the south of France traditionnally each veg is cooked separately, this is time consuming so I go for the middle road.... cast iron pot on one side and a frying pan on the other. My veg (apart from onions fried directly in the pot) are fried a couple of minutes with olive oil in the pan then added to the pot and mixed. Meanwhile, heat the olive oil over a low heat, add the onion and cook until very soft, but not browned (about 8 minutes), adding 3 cloves of minced garlic 5 minutes in. Stir in the tomatoes and juices, and the sprigs of thyme, and simmer until most of the liquid has evaporated.Capsicum / bell peppers– Cook the capsicum for about 3 minutes just to cook the outside, while keeping them sufficiently firm on the inside so they don’t turn to mush when braised. You won’t get browning on the capsicum during this short cook time but that’s fine, this still enhances the flavour; Extra-virgin olive oil deserves a shout-out. We’re only using as much as necessary, so this ratatouille is not greasy like some can be. You’ll find the full rundown in the recipe below. Don’t be intimidated by the length of the recipe—it’s not hard. Here’s the gist: Just before serving, re-heat if desired, then put the ratatouille under a hot grill until lightly browned. Serve with extra virgin olive oil and crusty bread.