Ratatouille is a traditional French dish from the South of France. It is prepared with eggplant/aubergine, peppers (red, yellow or green), courgette/zucchini, onions and tomatoes with a handful of herbs and seasonings.
Ratatouille in French means ‘rata’ meaning a stew with whole pieces and the verb ‘touiller’ which means to stir, toss, or mix. Ratatouille for me is a wholesome recipe to celebrate the summer’s bounty of fresh produce or in the winters a warm hug to wrap you in a warm cosy summer feeling. There are two ways of making Ratatouille- quick method or the traditional method. The difference is in the time and flavour.
I prefer the traditional way in which each vegetable is cooked separately and then brought together in the end. The quick method is to cook all the vegetables at the same time. Nothing wrong in it- but if you have the time and would like the most flavoursome Ratatouille then do try the traditional way as all the flavours marry each other and yet each vegetable stands out.
If you like to use fresh seasonal vegetables and try different recipes from the world over- I would highly recommend Saksuka, Vegetable Jaipuri, South Indian Vegetable Korma, Vegetable Wonton Soup, Burmese Khow Suey and Healthy Vegetable Soup.
