I recommend this Ratatouille because it's so versatile.
A French housewife taught it to me while I was camping in Provence (France's south-west) over 40 years ago.
It's good on the first day but always better on the second.
If you make large batches you can divide it into smaller containers and freeze. Very handy if friends show up unannounced, or if you come home feeling too tired to cook.
Can be served with steamed brown rice, wholemeal pasta or mashed potato.
Ideal to serve with a side of fresh steamed greens or a salad.
Ingredients
1. Equal quantities of
Aubergine (eggplant),
Courgettes (zucchini),
Red or yellow capsicums (bell peppers)
Ripe red tomatoes
Brown onions
(I use 2 medium aubergine, 4 zucchini, 2 large red peppers, 6 ripe red tomatoes, a 2 huge brown onions for each of my batches.)
2. Garlic to taste (the purple Russian or Italian has best flavour) -
I like to use six cloves, 5 cooked in the stew and one added raw at the end.
Bouquet garni ( 5 bay leaves, 2 teaspn thyme, 1 bunch fresh parsley)
Tomato triple concentrate
70 g / 2.5 oz Whole black pepper freshly ground to taste
4 tablespns light olive oil (best for cooking.)
2 cups water
Method
Total prep time - around 45-60 mins.
Peel and finely dice the brown onions; place in a large, heavy pot
with the light olive oil and 1 cup water; cover with a lid.
Bring to high heat and sizzling, turn down to just bubbling.
Simmer (sauté) until the water evaporates.
While it cooks, prepare the other veggies, but keep an eye on the onions.
Once the water has evaporated, remove the lid and allow the oil to brown and caramelize the onions. This step is important as it adds sweetness to the dish. When the whole lot is dark gold, remove from the heat.
Meanwhile, prepare the other veggies, herbs and black pepper.
Remove the seeds from the bell peppers.
Chop the aubergine last because the flesh browns with exposure to air.
Chop all the veggies into equal sized slices or chunks -
about 1/2" or 15mm cubed is good -
or, if sliced, about the same thickness as the bell pepper.
Add the chopped veggies to the sautéed onions and replace the pot on high heat.
Pick the parsley leaves and finely chop. (compost the stems)
Peel the cloves of garlic. Crush with the flat of a large knife for best flavour.
Grind the black pepper in a mill or mortar and pestle.
Open your pack of tomato paste - very salty, so no need to add salt.
Add these to the rest of the stew in the pot and mix through.
Add the remaining 1 cup of water.
When it reaches a bubble, turn it down to a low simmer for at least 20 mins
or until all the veggies are soft and tender.
It helps to use a flame spreader under the pot prevent sticking.
The French housewife added the words "et tout ce que vous aimez" - "and anything you like"
Variations
- beans - soya (best for nutrition), red beans or chickpeas are also great
- mushrooms - esp. dried fungi porcini for rich earthy flavour
- basil / oregano / tarragon / sage
- heaped teaspoon of hatcho miso adds extra richness of flavour
- fresh baby peas, or greens added in last ten mins - delish
- some like to add textured vegetable protein (TVP) for a meaty texture.
- or, to turn into a garam marsala, when the onions are caramelized, add 3 tablespoons of a mix of finely ground cinnamon, nutmeg, cumin, coriander seed, black cardamom (proportions to your taste),
and with just one ground clove.
