Remember Ratatouille? There was a time when I made it almost every week, but it has since fallen by the wayside. It's funny, but since starting this blog I have been reminded of many recipes that I used to make a lot but have not made recently. For some there may well be good reason for that, but many more of them are great stock recipes and it's a shame if they get forgotten.
Nigel Slater
This dish sprung to mind because I had some courgettes to use up. There were some in the organic veg box I have delivered and also managed to grow some on the allotment. It's been so long since I made ratatouille that I had to check I remembered correctly how to. Which is when I found this article in which Nigel Slater laments "When did ratatouille disappear? I can't remember the last time I saw it here, but in France it can still be found on many a menu." So I am not alone in thinking that it's a pity this dish has fallen out of favour, at least in the UK.
A Ratatouille - a versatile dish
Apart from being easy to make, ratatouille is also a really versatile dish. As a student I used to serve it as a pasta sauce - cheap and cheerful. But you could just as easily serve it as a main casserole dish with a few chunks of crusty bread or spooned over creamy mashed potatoes - Yum. Ratatouille also makes a great side dish with cooked meat or fish - a tasty change to the usual veg.
Step by step Ratatouille
Ratatouille
Ingredients
- about 4 tablespoon olive or rapeseed oil
- 2 onions peeled and cut into thin wedges
- 4 – 6 cloves garlic sliced
- 2 small or 1 large aubergine cut into bite sized chunks
- 4 courgettes sliced
- 3 red or yellow peppers seeded and cut into chunks
- 12 fresh tomatoes cut into wedges
- sea salt and freshly ground black pepper
- handful of fresh basil leaves
Instructions
- Heat 2 tablespoons of oil in a large pan and sauté the onions over a medium heat until softened and beginning to colour, about 5 minutes.
- Add the garlic to the pan, then add the aubergine and courgettes. Drizzle with a little more oil and continue to cook for 5 to 10 minutes, stirring frequently until they have softened slightly.
- Add the peppers and cook for 5 minutes, stirring frequently.
- Add the tomatoes, season with salt and pepper, then stir to combine. Cover and cook over a low heat for 30 minutes stirring occasionally until all the vegetables are tender.
- Taste and add more salt and pepper if required. Tear the basil leaves into pieces and stir into the ratatouille. Serve from the pan or transfer to a warm serving dish and scatter a few small whole basil leaves on top.
Notes
If you use other herbs add with the tomatoes.
Freeze:
Ratatouille freezes well for up to 6 months.Nutrition information is approximate and is meant as a guideline only. (It does not include seasoning with salt and pepper.)
Nutrition
Hints, tips and variations
At the moment fresh tomatoes are cheap so I have used them in this recipe. When they are more expensive, I would use a tin or two of plum tomatoes instead. Although I think it changes the character of the dish slightly, they are both good. Fresh tomatoes make for a lighter, fresher tasting dish, whereas tinned tomatoes make it more casserole-like, thus perfect for serving with pasta.
You can vary the quantity of vegetable to suit what you have. I have often omitted the aubergine and just used courgettes instead. Perfect if you have a lot of courgettes to use up.
Fresh basil is delicious - tomato and basil is such a good combination - but you could use other fresh herbs such as thyme and oregano, or pop in a bay leaf or two. I have even added dried mixed herbs when I don't have any fresh ones to hand.
Cat | Curly's Cooking says
I'm trying to think if I have ever had ratatouille which seems crazy! It's a dish I've obviously heard of but can't remember eating. Yours looks so colourful and tasty!
Jacqueline A Bellefontaine says
oh you youngsters 😉 You really must try it its so delicious.
Michelle Frank | Flipped-Out Food says
I love a good ratatouille when I have garden vegetables piling in. Yes, it's a shame that we don't see this dish much anymore. I'm going to remedy that, in my house at least! I love the rustic simplicity of your version. #cookblogshare
Jacqueline A Bellefontaine says
GLad to hear that. Enjoy!
Midge @ Peachicks' Bakery says
Oooh I do love ratouille, but I've not made it in ages! Our courgettes didn't do very well this year but usually I make big batches of it and freeze it! Thanks for sharing #CookBlogShare
Jacqueline A Bellefontaine says
I know its funny how some dishes you love get forgotten for a time but the best ones are always remembered eventually.
Maurits says
Funny enough, I bought all the ingredients for this earlier today to make a ratatouille indeed! It is worth mentioning that a ratatouille is particularly good the day after you make it and, in weather like this, I prefer to eat it cold. This dish has not ever fallen out of fashion with me- I love it!
Jacqueline Bellefonatine says
Maurits Glad you like it. You are so right the flavour is often better the next day as the flavours have had time to blend and develop.
Sarah James @ Tales From The Kitchen Shed says
Your ratatouille looks delicious Jacqui, so colourful & summery. I love ratatouille & I think you're right here in France you see it on the menu in most restaurants all year round.
Jacqueline Bellefonatine says
I'm not sure why it fell out of favour here although in my household some of my old favourites got dropped if one or other of my boys didn't like them. Definitely time for a revival:)