Ratatouille
Ratatouille is a Provençal peasant dish whose name comes from the French touiller — to toss or stir. The Disney film of the same name sparked a global revival of interest in the dish.
Provence's great summer vegetable stew — courgettes, aubergine, peppers and tomatoes layered and slow-cooked until they melt into a sweet, fragrant whole.
Ingredients
Method
Salt aubergine cubes and leave 20 minutes. Rinse and dry.
Fry each vegetable separately in olive oil until lightly golden. This is the key step — don't rush it.
Gently combine all vegetables in the pot with garlic, thyme and tomatoes.
Cook uncovered over lowest heat for 40 minutes, stirring occasionally, until everything is soft and the liquid has reduced.
Remove thyme. Stir in torn basil. Taste and season generously.
Serve warm, at room temperature, or the next day. It improves overnight.
Frying each vegetable separately before combining is what distinguishes real ratatouille from a vegetable soup. It gives each component character before they come together.
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