Ratatouille is a recipe that originated in the Provence region in the South of France 🌞.
In 1778, the word “ratatouille” was used to describe a motley stew. The abbreviation “rata” means, in military slang, a simple and quick mixture of several varieties of vegetables (and even meat, at that time).
Ratatouille can be eaten cold or hot. It is usually served as a side dish with meat or fish, but can also be served as a main dish on its own, then accompanied by rice, potatoes, or bread.
Ratatouille is a delicious summer recipe that will bring sunshine to your plate!
- 2 Zucchinis
- 1 Eggplant
- 1 Green bell pepper
- 1 Red bell pepper
- 3 Tomatoes
- 1 Onion
- 2 Garlic cloves
- 1 Bouquet of leeves
- Olive oil
- Salt
- Pepper
Keywords
Légumes : Plant or edible part of a vegetable species.
Servir : To bring a dish to the table.
Recette : Recipe, description of how to prepare a dish.
La cuisson : Action of cooking.
Émincer : Cutting into regular slices.
Bouquet garni : Usually a small bouquet of thyme, bay leaves, rosemary, tied with string. The bouquet garni must be removed at the end of cooking to serve the food.
The recipe
- Wash and cut zucchini, eggplant, green and red peppers into medium-sized cubes. Cut the tomatoes into quarters and chop the onion.
- In a frying pan, pour a little olive oil and fry in turn the peppers, the eggplants and then the onions and finally put everything together to continue the cooking.
- Add a nice bouquet garni of thyme, rosemary and bay leaves, add salt and pepper, then cover and simmer for 40 minutes, stirring regularly.
- 10 minutes before the end of the cooking time, add the two beautiful crushed garlic cloves and cover again. Feel free to taste and season to taste.
La recette
- Lavez et coupez les courgettes, l’aubergine, le poivron vert et le rouge, en cubes de taille moyenne. Coupez les tomates en quartiers et émincez l’oignon.
- Dans une poêle, versez un peu d’huile d’olive et faites revenir tour à tour les poivrons, les aubergines puis les oignons et enfin mettez tout ensemble pour continuer la cuisson.
- Ajoutez un beau bouquet garni de thym, de romarin et de laurier, salez, poivrez, puis couvrez pour laisser mijoter 40 minutes en remuant régulièrement.
- 10 minutes avant la fin de la cuisson, ajoutez les deux belles gousses d’ail écrasées puis couvrez de nouveau. N’hésitez pas à goûter et à assaisonner de nouveau selon vos goûts.
Bonne dégustation !
