I love ratatouille since the day I was introduced to it by Flavour magazine Sept-Oct issue 2007. Ratatouille is a very versatile dish and can be eaten with spaghetti , as topping for pizza and on baguette or as a side dish for a main course. There is no short cuts - like what the writer said , it is a good understanding of the various parts of the recipes that will allow you to make the perfect ratatouille. I decided to have ratatouille with the organic bread that was given to me by my friend Claire. It tasted so good that I had four slices of the organic bread for dinner. The ratatouille was well cooked and it was flavorful...mmmmmm yummy no doubt. I will let my pictures do the talking once again. I added the shimeiji coz there were a small portion left after cooking the Ramen, so instead of wasting it, I throw them in to make the ratatouille and it was truly good. Now I know why the French people love this dish! It is simply delicious!
Step 1 : gathers all the ingredients together
Step 2 : saute them in a non-stick pan
with olive oil till fragrant
Step 3 : add in the tomato puree
and the fresh herbs- rosemary and parsley
Step 4: Simmer over low heat for 1 hour
the taste of love...real traditional ratatouille
this is the organic bread that Claire gave me
texture is rough due to the 7 grains that is used
in this bread...but lotz of goodness
the 7 grains are millets, rye, lentil, soya , wheat, oats and corn :)
cheddar cheese...yummy !
I really love ratatouille and can have them everyday
very tasty and flavorful and lots of goodness in this
dish.... this is my dinner and lots of vitamins and minerals
can be found in this ratatouille :))
1 long purple aubergine
salt for sprinkling
2-3 tbsp olive oil
2 zucchinis, cut into 2cm cubes
1 onion, cut into cubes or sliced
1 red capsicum, seeded and sliced
1 green capsicum, seeded and sliced
3 cloves garlic, chopped
200g tomatoes, peeled and cubed
100g tomato puree or to taste
1 sprig rosmary ( or other herbs)
1 sprig thyme ( or other herbs)
brown sugar to taste
salt and freshly-ground pepper to taste
optional: black lives, saffron, smoked
chillies, sun dried tomatoes
Split the aubergine lengthwise, place in a colander, and sprinkle with salt to draw out the bitterness. Set aside for 30 minutes, drain and cut into 2cm cubes.
Heat the oil in a heavy-bottomed or cast iron pan. Add the aubergine and cook until lightly browned. Remove and set aside. In the same pan, cook the zucchinis the same way.
In the same pan, cook the onion ( add more oil if neccessary) until translucent. Add the red and green capsicums and cook until tender, add garlic, aubergine, zuchinnis, tomato and tomato puree. Cook for 1 minute.
Pluck the rosemary and thyme leaves, and add to the ratatouille. Add optional ingredients, if using. Simmer over low heat for 1 hour.
Alternatively, you can cook it the oven at 180 C for 40 minutes, then at 150 C for another 40 minutes.
Season to taste with sugar, salt and pepper. Remove from heat, allow to cool and refrigerate if not using immediately. The flavors will develop overnight. Serve warm or cold, as a side dish, as a topping or use as a base or flavoring for other recipes.
Enjoy and have a great weekend with ratatouille a french cuisine! :))
Quote for the day
" We must keep these pleasures in proper
perspective; we must indulge them reasonably,
The savour of good food and good wine
is one of the elements of true civilization,
and no man who embarks upon a fine meal
in that knowledge can rise from it
without thinking something real has been
added to his nature. "
~ Bernard Levin ~