RATATOUILLE RECIPE - traditional French appetizer and side dish
Author: 
Recipe type: Appetizer
Cuisine: French
Prep time: 
Total time: 
Serves: 8
 
Ratatouille is a delicious, vegan recipe, very traditional into the Southern France cuisine. These stir-fried mixed vegetables are perfect as an appetizer as well as a side dish! In the tradition, the ingredients are slowly stewed until creamy along with Provencal Herbs, but over the years the cooking time is got reducing progressively, so according to your preference cook the ratatouille 30 mins up to 3 hours!
Ingredients
  • 1 (500 g) big eggplant
  • 3 (500 g) bell peppers, mixed color
  • 18 oz (500 g) ripe tomatoes
  • 2 (500 g) zucchini
  • 1 (500 g) big onion
  • 2 cloves garlic
  • 1 sprig rosemary
  • 2 sprigs thymus
  • 2 sprigs marjoram
  • 1 bay leaf
  • 10 leaves basil
  • 3 cups extra-virgin olive oil
  • 1/3 tsp black pepper
  • 2 tbsp rock salt
  • to taste table salt (optional)
Instructions
  1. RATATOUILLE RECIPERinse the eggplant, then reduce it into cubes 1 inch per side. Now, pour the eggplant dices in a colander and stir along with 2 tbsp of rock salt. Place the colander a couple of hours over a bowl and let the bitter juice fall down. Gently, press down and stir the eggplant occasionally to speed up the process. Do not use table or kosher salt; otherwise, the eggplant will be too salty. After that, discard the dark juice, then rinse the eggplant discarding all the salt, and dry them with a clean cloth.
  2. STIR-FRIED VEGETABLESMeanwhile, eggplant is cleaning out, peel and reduce the onion into flakes as big as eggplants cubes. Pour the onions into a thick-bottomed heavy pot, along with a splash of oil, a pinch of salt, and 2 peeled and crushed cloves of garlic. Cook over low heat until the onion starts to caramelize.Waiting for the onions be ready, rinse and reduce the zucchini into dices half size the eggplant cubes. Now, cut the bell peppers in half, then discard the stems, seeds, and white parts. Dice at the same size of the zucchini.Stir-fry the bell peppers in 1 tbsp of oil over high heat, until they start to brown. Pour the peppers aside into a dish, then cook the zucchini in the same way.Now, pour 1 cup of extra-virgin olive oil into a small pot. When the oil reach 320° F (160° C), deep fry the eggplants a little at a time, until golden brown, then let them dry over paper towels.
  3. SLOW COOKED RATATOUILLECut the tomatoes into quarts, then discard the seeds and dice at the same size of bell peppers. Now, mince all the herbs except 5 basil leaves. When the onion starts to caramelize, pour the minced herbs and the vegetables into the pot. Cook slowly 30 to 60 minutes until the vegetables are well done but still in shape, stirring occasionally. Eventually, garnish with sliced basil leaves and serve, hot, warm, or at room temperature.
  4. SERVING RATATOUILLEFrench Ratatouille is great served as appetizer or side dish, along with boiled rice or potatoes, toasted bread, and grilled meats. I love it also tossed with pasta or to stuff quiche and calzone, delicious!
Recipe by philosokitchen at https://philosokitchen.com/ratatouille-recipe-french/