Ratatouille is a traditional French Provençal stewed vegetable dish, originating in Nice. The French word ‘touiller’ means ‘to toss food.’ In our Culinary Adventurers class today, we made ratatouille.
Adjust proportions of vegetables to what you have on hand and preferences.
Wash, peel and cube eggplant. Wash and cube zucchini. Deseed bell peppers (red, orange, and yellow) and chop. Tear herbs. Then slowly cook all the vegetables until stew-like.
In a large, flat-bottomed pan, heat a splash of olive oil. Add crushed garlic and cook until lightly browned. Add in eggplant and cook until softened. Add zucchini and bell peppers and cook until beginning to soften. Add in halved tomatoes. If needed, add liquid (water, olive oil, and/or tomato sauce) and simmer until everything begins to come together into a thick stew. Stir in fresh herbs and season with freshly ground sea salt and pepper.
Serve with crusty bread. Bon apetit!
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