Ratatouille (rat-tuh-too-ee) is a firm favourite in my family. It is a classic French stew that is packed with end of summer vegetables. Notably eggplant (aubergine), zucchini, yellow squash, peppers (capsicum) and tomatoes. You can also add an onion and some flavouring and voila, you have a great French meal. A meal that is easy to make while travelling and at home. It only needs a few ingredients and can be cooked in the one pot on a stove top. As with the meals on Travellers Fare, Ratatouille is a fast and fabulous meal that is healthy and relatively cheap to make. Here is my favourite variation on this classic French recipe.
The secret to a good ratatouille is not cooking all the vegetables at once. We will first lightly fry the eggplant before adding the other vegetables. If you add them all together some of them would end up mushy by the time the eggplant softens. So if you need a hit of vegetables with loads of flavour, then without further ado, lets get started on this easy Ratatouille meal.
Ratatouille
Notes
Equipment required:
Chopping board and knife
Pot with lid and stirring spoon
Bowl and spoon
Ingredients
- Small eggplant, chopped
- Small brown onion, chopped
- Zucchini, chopped
- 2 small squash - I used a red capsicum instead, chopped
- 1 carrot, chopped - optional, but I usually add
- Can of pureed or diced tomatoes
- Teaspoon Seasoning. I like paprika but you could use mixed herbs, basil, chilli flakes or powder or any herb or spice of your choice.
- Salt and pepper to taste - optional
- Olive oil for cooking
Instructions
- Prep all vegetables by chopping
- In a pot, heat oil and lightly fry eggplant and onion until eggplant changes colour and softens
- Add all other vegetables, seasoning and can of tomatoes.
- Add a cup of water to help cook the vegetables and to create liquid - it is up to you how liquid you want the Ratatouille. Some people like it more soup-like while others prefer more stew-like.
- Simmer for about 15 minutes, stirring every 5 minutes or so.
- Serve on its own or with a salad or toast.
- Note: This keeps well and can be re-heated.
