Ratatouille is certainly an emblem of the French cuisine and there numerous ways to make it. It can be served hot as a side with grilled meat or fried eggs, or cold on toast. It is a typical Provencal dish.
Here is my recipe for Ratatouille as my grandmother used to do it.
- 1 onion
- 2 cloves of garlic
- 2 zucchinis
- 3 capsicums (1 red, 1 green, 1 yellow)
- 4 big peeled tomatoes
- Olive oil
- Provence herbs (or mixed herbs)
To peel tomatoes easily, put them into boiling water for a few minutes, then you can use a knife to peel them.
All the vegetables need to be cut in small dice and cooked separately in olive oil till they soften.
Start with 3 spoonfuls of olive oil in a frying pan. Add the onions and the crushed garlic, and simmer for 5 minutes.
Put them away, add a little olive oil and cook the capsicums for 10 minutes.
Repeat with the zucchinis for 10 minutes.
Finally, put all the vegetables back in the frying pan, and add the tomatoes, salt, pepper and herbs.
Slow cook for 1 hour 1/2, stirring regularly. You can add a little bit of water if necessary.