Ratatouille

10 August 2015

I was recently at the farmer’s market, and I came across this enormous zucchini. I had to buy it, but then had to find something to use it in so it didn’t all go to waste. My first thought — ratatouille.

Yes, ratatouille, just like the movie! Ratatouille is one of my favorite recipes that has become a staple in our household. It’s a stewed vegetable dish from the Provence region of France, consisting of zucchini, eggplant, and tomatoes cooked low and slow over several hours.

The classic recipe doesn’t look quite as beautiful as the movie version, but it makes up for it in flavor. It’s fresh, healthy, aromatic, and immensely flavorful, which is astonishing since there is nothing much in it aside from the vegetables and herbs. Let me tell you, the French definitely know what they’re doing when it comes to food.

I follow this recipe here every time I make it. This will become a staple in your family for years to come.


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Ratatouille

Course Soup

Ingredients

  • 1 lb tomatoes
  • 1 lb zucchini
  • 1 lb eggplant
  • 4 cloves garlic, minced
  • 2 tablespoons fresh parsley, minced
  • Salt and freshly ground pepper to taste

Instructions

  • Wash and cut equal amounts of the vegetables.
  • In a large pot, layer the eggplant, then tomatoes, then zucchini, garlic cloves, and parsley, saving some for the remaining layers. Continue to layer until the pot is full. Season with salt and pepper to taste.
  • Cover and cook on low about 2.5 – 3 hours, or until the vegetables are tender.

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