This classic vegetable stew from the Southern France cuisine not only tastes delicious, but is also easy to prepare. Additionally, ratatouille is perfect for less-than-perfect veggies and those that have to be used rather now than later, like the occasional zucchini, tomatoes, and other veggies in the fridge. With Mediterranean herbs and some tomato paste, your ratatouille becomes a delicious, wholesome dish.
Manifold ratatouille
Like many other acclaimed dishes, ratatouille started out as a typical poor man’s meal. Its roots are in Southern France. Leftover vegetables were cooked into a stew with plenty of garlic and herbs found throughout Provence and eaten with bread. Its name “Stir leftovers” is reminiscent of this time. Today, ratatouille is a popular dish, and rightly so, made with fresh tomatoes, zucchini, aubergines and peppers. Of course, you can vary the vegetables depending on the offer, the contents of your fridge and your ideas.
Don’t waste!
Ratatouille is not only the perfect Don’t waste recipe, but also ideal for all vegetables that are not quite perfect in shape or size. This delicious dish is not only healthy, but helps reduce otherwise wasted vegetables.
As herbs, I used rosemary, thyme, oregano and bay leaf. You can vary the herbs as you like them or as available and prepare your vegetable stew with different flavor nuances. A bit of red wine goes well with it to add a little more France to the dish.
Tomatoes as a carrier of flavors
In my recipe I use a trio of tomatoes: fresh tomatoes, dried tomatoes and tomato paste. Especially dried tomatoes and tomato paste are natural flavor enhancers. Why do they add that extra something to many dishes? They contain umami, which really adds flavor in co-operation with the other four flavors. The tomatoes bring out the best of the other ingredients and provide a great rounded taste experience. Hence, it’s only natural that spaghetti bolognese has so many lovers!
I especially like this recipe because I can make it again and again with different vegetables and herbs to vary the taste. The vegetables don’t have to meet the standards of perfection and I can empty the vegetable drawer in the refrigerator whenever there is need. With its delicate flavor, I serve my ratatouille as a main dish with bread or together with rice or quinoa.
Bon appétit!
Ratatouille with fresh herbs
Ingredients
- 2 Tbsp Olive oil
- 2 big onions
- 2 big garlic cloves
- 1 big aubergines
- 2 small zucchini
- 1 red peppers
- 1 yellow peppers
- 6 big tomatoes
- 5 pieces dried tomatoes
- 2 Tbsp tomato paste
- 2 bay leaves
- 1 twig rosmarin
- 2 twigs thyme
- 1 twig oregano
- salt and pepper
- 2 Tbsp tamari
Instructions
- Peel the onions and cut in halves. Peel the garlic. Dice both into small cubes or chop in a kitchen appliance.
- Cut the aubergine into 1.5 cm cubes, place on a plate and sprinkle with salt.
- Cut zucchini, peppers and tomatoes into 1.5 cm cubes. Roughly chop the sun-dried tomatoes and herbs.
- Heat the olive oil in a large pot/casserole. Sauté the onion and garlic for approx. 5 minutes.
- Then add the diced peppers and sauté.
- Put the zucchini, aubergines, diced tomatoes, sun-dried tomatoes, tomato paste, bay leaves, rosemary, thyme, oregano and some salt and pepper in the pot and stir briefly. Let everything simmer for 45 minutes, stirring occasionally.
- Season the ratatouille with tamari, salt and pepper. Serve with e.g. wholemeal bread or a side dish of your choice.
