Ratatouille
My mother used to cook ratatouille and add sunny-side-up eggs for easy family lunches. I use this recipe as a basic guide and customize it according to what's available or what I want to eat. If tomatoes are not in season, I use a can of tomatoes and add some balsamic vinegar and sugar.
My mother used to cook ratatouille and add sunny-side-up eggs for easy family lunches. I use this recipe as a basic guide and customize it according to what's available or what I want to eat. If tomatoes are not in season, I use a can of tomatoes and add some balsamic vinegar and sugar.
- Carbohydrate 20.6547175 g
- Cholesterol 0 mg
- Fat 10.34152375 g
- Fiber 9.58512525749206 g
- Protein 4.06546875 g
- Saturated Fat 1.46999275 g
- Serving Size 1 1 Serving (377g)
- Sodium 16.512375 mg
- Sugar 11.0695922425079 g
- Trans Fat 0.476366499999998 g
- Calories 175 calories
Step-by-step
- Wash the vegetables and cut then in 1/2 inch cubes.
- Seed the bell peppers the tomatoes and cut them in 1/2 inch pieces.
- Finely slice garlic and black olives.
- Chop the onions (coarsely) and warm the olive oil in a saute pan at medium heat. Add all the ingredients. After 5 minutes, reduce the heat and add salt, pepper and thyme. Cover and let the dish simmer for about 20 minutes, stirring occasionnally.
- Serve hot, as an accompaniement to rice and meat or simply with eggs if prepared for a brunch. You can sprinkle piment d'espelette before serving to add a Basque country flavor.
Swapping fresh summer beef heart tomatoes for canned alternatives fundamentally alters the moisture balance of the pot, requiring an additional pinch of sugar and a splash of vinegar to mimic authentic acidity. Originating in Provence as a frugal stew for farmers, this dish relies entirely on proper moisture management rather than complex cooking methods. Without strict temperature control during the initial simmer, high-water vegetables like eggplant and zucchini turn into a watery puree instead of maintaining distinct, tender-firm pieces.
Mastering the Vegetable Dice
Uniformity dictates success here. Cutting every vegetable into exact half-inch cubes ensures they soften at identical rates during the twenty-minute covered simmer. Salting the cubed eggplant thirty minutes prior to cooking draws out excess bitter liquid, preventing the olive oil from becoming muddy. When applying heat, warm the six tablespoons of extra virgin olive oil in a wide sauté pan over medium heat to encourage even heat distribution across the bottom surface. Stir the contents every five minutes to prevent scorching at the edges of the pan.
- Watery texture results from overcrowding the pan; use a wide skillet with a surface area large enough for the vegetables to sweat properly.
- Burning garlic happens quickly on medium heat; slice the cloves uniformly thin so they infuse the oil without charring.
- Leftovers improve overnight as starches settle, keeping well in a sealed glass container in the refrigerator for up to three days.
