Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Gluten Free & Dairy Free
Usually when I am in the kitchen it automatically reminds me of the fun and famous movie ‘Ratatouille.’ I have never had Ratatouille before, that’s why I thought it was a exciting idea to try it and make it for my family!
With the word itself, “Ratatouilli,” the one constant seems to be that “touiller.” Which is a French word meaning, “to stir up.” It has also been said that the first part of the word, “rata,” which means “chunky stew.”
The first time Ratatouille was ever made was back in the 18th century, 1877. This dish was innovated by Provencal peasants; it was initially a dish made by poor farmers. It was prepared during the summer when fresh vegetables were available (rata, 1).
Ratatouille is typically made of a large volume of summer produce including: tomatoes, eggplant, summer squash (zucchini and yellow squash), bell peppers (any colors your like), onions and garlic. You slice each of your vegetables, some thin and some thick, then lay them in a baking dish, dutch oven or a cast-iron pot. A cast iron pan is most recommended. This dish can last up to 2 days in the fridge or one month in the freezer. It’s super healthy, quick and fulfilling, and all you need to make it a meal is to serve it with your favorite protein. Your protein can be anything such as grilled meat, fish, beef, whatever you would like. Any meat would fit amazing with the dish! Enjoy!
❑ 2 tbsp extra-virgin olive oil
❑ ½ large red or white onion finely chopped
❑ 1 red bell pepper roughly chopped
❑ 1 can organic tinned tomatoes, drained (400 gr)
❑ 1 garlic clove
❑ 1 tsp sugar
❑ 3 small long aubergines finely sliced
❑ 2 salad tomatoes finely sliced
❑ 1 tbsp balsamic vinegar
❑ 1 tbsp balsamic vinegar
❑ 1 tsp freshly teared thyme leaves
❑ 1 tsp freshly dried oregano
❑ sea salt and black pepper to taste
❑ 2 large courgettes finely sliced
❑ 2 thyme sprigs
❑ 2 small red onions sliced into rings
- Preheat oven to 180°C / 375°F.
- Heat the olive oil in a shallow cast-iron pan over medium-low heat. Add the onion and garlic, then add the tomatoes and bell pepper.
- Stir-fry all the vegetables for 5 minutes, then add in the sugar, balsamic vinegar, thyme and oregano. Mix all the ingredients together and gently crush the tomatoes with a wooden spoon.
- Cook for about 15 minutes, stirring occasionally, then season with salt and pepper to taste.
- Transfer the sauce into a food processor and blend until creamy but still a bit chunky. Add a splash of boiling water if necessary.
6. Spread about 1 cup of the tomato sauce evenly over the bottom of your shallow cast-iron pan. 7. Arrange one slice of each vegetable (courgette, aubergine, tomato, onion) on the pan and continue until the pan is full. To make things easier, stack the veggie slices in your hand then layer them into the pan. 8. Season with a pinch of oregano, sea salt and black pepper on top, and finish off with a swirl of olive oil. 9. Bake for 30 minutes in the oven, checking after 20 minutes if the veggies are tender and the sauce is gently bubbling on the sides. 10. Remove the pan from the oven, allow to cool for 5 minutes, then serve.
passez un excellent week-end!