Everyone can cook - tout le monde peut cuisiner - jeder kann kochen - Ratatouille
Updated: Jul 24
"Anyone can cook" is one of the statements in the film Ratatouille by the top chef Gusteau in Paris. In the film, a little rat is a cooking genius and he serves the dish "Ratatouille" to an extremely critical restaurant critic. While eating, the reviewer is taken right back to his childhood in the countryside and is absolutely thrilled. But what is ratatouille? The name was used in the 1800s in France for simple stews and roughly explained, it is. A variety of vegetables tossed with herbs from Provence, gently braised and simple to enjoy. It is completely vegan and also one of my favorite side dishes or can be enjoyed as a complete meal.
Ingredients
Ingredients Ratatouille:
2 Zucchini (yellow and green).
2 Eggplants
2 Tomatoes (yellow and red)
2 red peppers
4 sprigs of fresh basil
1 teaspoon dry oregano
1 tablespoon of olive oil
salt and pepper
Ingredients Tomato Sauce:
1 shallot
2 cloves of garlic
8 medium tomatoes
A little olive oil
Salt, pepper and sugar
A sprig of thyme
Instructions
Preparation Ratatouille:
Wash the vegetables and cut them into thin slices. Preheat the oven to 180 degrees. Spread the tomato sauce on the bottom of an ovenproof casserole dish. Now layer the sliced vegetables alternately in a spiral pattern until the entire baking dish is covered. After that season with salt and pepper, drizzle some olive oil and marinate with some dried oregano. Bake the ratatouille for about 50 minutes, until the vegetables are soft and tender.
Preparation Tomato Sauce:
Peel the shallot and garlic and cut into fine brunoise. Sauté in olive oil until translucent. In the meantime, chop the tomatoes and add them to the pan. Add the thyme sprig and season with salt, pepper and a pinch of sugar. Allow to simmer gently for about 15 minutes and then remove the thyme sprig. Mix the sauce coarsely with a blender (it does not have to be finely mixed).
Finally, arrange it nicely on a plate.
Resumé
Vegan, easy and also super tasty. It can be served with almost anything as a side dish. The vegetables are best served on their own as a main course.
FAQ
Can I make ratatouille ahead of time?
Yes, it actually tastes even better the next day once the flavors have had time to meld — store it covered in the fridge for up to three days and gently reheat before serving.
Do I need to peel the eggplant and zucchini?
No, the skins are perfectly edible and add color and texture — just wash them well and slice evenly so everything cooks at the same rate.
Can I freeze leftover ratatouille?
Yes, it freezes well for up to two months; just note the texture will be a little softer after thawing since the vegetables have such high water content.
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