Classic French Ratatouille

"A good veggie filling for an omelette or a rustic tart; can be served either warm or cold. This recipe makes alot, so you may want to halve it, -or-, freeze it in portions. From 'Modern French Classics' by Camille Le Foll."
 
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photo by Caroline Cooks photo by Caroline Cooks
photo by Caroline Cooks
Ready In:
2hrs 20mins
Ingredients:
11
Serves:
6
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ingredients

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directions

  • Rinse and dice the aubergines (eggplants). Place in a colander, sprinkle with salt. After 1 hour, rinse under running water and blot dry with paper towels.
  • Peel and thinly slice the onions and garlic (remove the growing tip from the garlic). and fry lightly in olive oil, in a deep cooking pan, over medium heat. After a few minutes, add the diced aubergines.
  • Rinse the peppers, remove the seeds and membrane and cut into fine strips. Add to the pan when the onions and aubergines are nicely browned. Add the thyme and rosemary sprigs, and season with salt and pepper.
  • Peel the tomatoes and remove the seeds (I omit this step). Chop roughly.
  • Rinse but do not peel the courgettes (zucchini) and cut into evenly sized pieces. Add the tomatoes and courgettes about 20 minutes after the seasoning, stir the contents of the pan and continue cooking until the vegetables have released their juices and begin to break down.
  • Remove the herbs and adjust the seasoning before serving.

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Reviews

  1. By the end of the cooking, the eggplant had turned to mush, while the squash/zucchini was still a bit crisp. Cooking the dish more would've made the eggplant soupy; cooking it less would've made the squash too uncooked. I realize many prefer a more mushy ratatouille, but the disparity of doneness here between ingredients prevented that textural harmony that makes ratatouille such a great dish. Still, tasted fine.
     
  2. Absolutely great & delightfully French! I cut the recipe in half & it still made alot, so I caution you if you choose to make the whole thing you'll have a ton to eat off of. ;-)
     
  3. This recipe was a delight---to make as well as to eat. Very subtle flavors of herbs; flavorful blend of veggies--added to the skillet in perfect order and cooked to perfection. NO changes to suggest! :-) Loved it! BTW, I didn't seed the tomatoes, either. LOL
     
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RECIPE SUBMITTED BY

<p>Married to my sweetheart for almost forty years and we have two wonderful children who are grown and have flown the coop. Also, we have been blessed with a wonderful son-in-law and beautiful daughter-in-law, plus FIVE grandchildren: two beautiful granddaughters ages five and eight, and three sweet adorable little grandsons ages 2 months, 2 years and 3 years. My husband and I share a combination of English, Irish, Scottish, Welsh, Dutch, Swiss, Polish, Austrian, German and French heritage, and our son-in-law and daughter-in-law are both Hispanic. We've traveled extensively to many countries abroad (we lived in Germany), and have traveled and lived in several states here in the U.S.A. Many of the recipes I post here are influenced by our combined heritage or from our travels, or they are old family favorites that I want to share with you. I hope you enjoy! Have been to culinary school with many years of cooking (mostly for my family) under my belt, so know my way around a kitchen. And I'm very lucky to have the best sous chef in the world, dddddh! One of my favorite chefs of all time is Jacques Pepin! I have several of his cookbooks, and enjoy watching his television cooking show Fast Food My Way. Another top favorite is Julia Child (of course!). A few other chefs I read/enjoy watching on t.v. are: Giada At Home, Ina Garten's The Barefoot Contessa, Nigella Lawson's Nigella Bites, and Patti's Mexican Kitchen, and many more. On my bucket list is dining at Thomas Keller's establishment The French Laundry in Napa Valley, California... as well as Alice Waters' Chez Panisse in Berkeley, and the James Beard award winning Tartine Bakery and Cafe in San Francisco. One day!! &nbsp; Hobbies/Interests: Decorating with fresh flowers and herbs from the garden is my passion, and brings me deep joy! It's really hard to beat!! I love connecting with others who enjoy the same. Gardening, decorating, sewing, music, dancing, film, and reading are also up there. Spending quality time with my grandchildren, family, and friends (and cooking holiday meals!). Currently, a newfound passion has been so richly rewarding for me: genealogical research. I heart ancestry dot com. And last but certainly not least, I absolutely LOVE cats--we have two half-Siamese fur babies (cats) that allow us to live here!!&nbsp; &nbsp; A Note of Thanks~ I try to personally thank everyone who kindly makes and reviews my recipes, but sometimes I am busy, late, or may forget. Please know that I am always humbled that you would try one of my recipes, and I enjoy reading the reviews and seeing all the pretty photographs. Thanks so much!&nbsp;</p>
 
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