RATATOUILLE
Ratatouille is one of the French classical dish made from tomato based and baked with aubergine, zucchini. The dish is so famous from the movie named called “Ratatouille”.
Traditionally it is a roughly cut vegetables cooked over tomato sauce and in later days taken over by great chefs and enhanced to the world most finest foods by layering the thinly cut vegetables and bed of sauce and baked.
HISTORY OF RATATOUILLE:
It is originated from the Provencal region of France. It is traditionally called Ratatouille nicoise. The ingredients used in traditional recipes are tomatoes, eggplants, zucchini, peppers and onions and herbs.
The herbs which are grown in the region itself used such as rosemary, oregano, basil, thyme, serpolet(wild thyme) and lavender.
It was considered as the peasant foods owing its preparation of rough cut vegetables cooked in tomato sauce like a stew and served with starch like a fresh baked piece of bread or pasta or rice. This has been elevated to modern world of Food where the vegetables are layered in the casserole dish and the sauce is poured beneath and over and roasted in oven.
VARIATIONS OF RATATOUILLE
PISTO MANCHEGO- Spanish Ratatouille
It is often served with fried egg and fresh crusty bread. Addition of manchego cheese is the variation.
MISO RATATOUILLE- JAPANESE STYLE
Addition of Miso and mirin in the sauce with replacement of mushrooms to the egg plant and soy sauce and lemon grass flavor can really makes an good variation.
ACCOMPANIMENTS FOR RATATOUILLE
The accompaniments for ratatouille are the freshly baked cut slices of bread, roast meats like roast chicken or turkey, sautéed chicken, scrumbled eggs etc.
HOW TO MAKE CLASSICAL FRENCH TOMATO SAUCE?
RATATOUILLE- French classical dish
Ratatouille is a French classical dish made from layered vegetables with tomato sauce and baked in oven and served with fresh bread.
INGREDIENTS
Instructions
PREPARE THE INGREDIENTS
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Cut the vegetables into medium thick roundels except onion.Â
Roast the garlic in pan for upto 2 minutes on all sides.
Prepare tomato sauce for the base.
You can also make without making tomato sauce separately like a stew or stir fry types. -
ROAST THE VEGETABLES
In a pan add butter and roast the medium thick or think vegetables on both sides for about an minute.
sprinkle salt and pepper and keep aside.
BAKE THE RATATOUILLE
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In a casserole or tray pour some tomato sauce and arrange the roasted vegetables neatly.
pour some more sauce over top and sprinkle with generous herbs.
Bake the ratatouille at 180 degree celsius for about 15 to 20 minutes.
Serving Size 120g
Servings 4
- Amount Per Serving
- Calories 114kcal
- % Daily Value *
- Total Fat 6g10%
- Saturated Fat 1.9g10%
- Cholesterol 5mg2%
- Sodium 826mg35%
- Potassium 280mg8%
- Total Carbohydrate 15g5%
- Dietary Fiber 3.9g16%
- Sugars 8.1g
- Protein 1.6g4%
- Calcium 6 mg
- Iron 19 mg
- Vitamin D 7 IU
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The above mentioned recipe is for layered ratatouille.
You can also make traditional ratatouille which is stew where the tomatoes are cooked and roughly cut vegetables are added and stewed and served with roasts meats.
You can also add eggs on top to have an new variation.