How to Make Classic Ratatouille

One of the most often requested recipes is for how to make Ratatouille. You will find many versions of this dish to include adding vegetables that are not part of the original (traditional) Provencal stewed vegetables recipe.

Staying true to form, you can create this wonderful dish from the original recipe and preparation methods. There are several methods by which you can cook this dish. Once this dish is assembled you can finish if off in the oven. But the preparation technique must stay the same.

A list of what you need; You will need separate bowls to contain your vegetables as everything will be kept separate.

3 bowls – eggplant – zucchini  – onions and green peppers

3 medium to large sauce pans – eggplant – zucchini – onions and green peppers

2 quart sauce pot

Or casserole dish, for layering

Herbs de Province

Ingredients:

• 2 tablespoons savory
• 2 tablespoons dried rosemary
• 2 tablespoons dried thyme
• 2 tablespoons dried oregano
• 2 tablespoons dried basil
• 2 tablespoons dried marjoram
• 2 tablespoons fennel seeds

Preparation:

Combine all ingredients and store in an airtight container away from sunlight and heat.

Classic Ratalouille

Preheat oven: 350° Fahrenheit

Serves: 4 to 6

Ingredients:

• 1/4 cup Extra Virgin Olive oil, divided
• 6 cloves garlic, minced
• 3 anchovy fillets, finely moinced
• 2 medium sized yellow onions, coarsely chopped     
• 2 green bell peppers cut into 1/2 inch strips
• 6 tomatoes peeled and seeded and hand crushed
• 4 ounces tomato paste
• 2 tablespoons Herbs de Province
• 2 tablespoons fresh chopped parsley
• 2 eggplants (aubergine) peel – cut into 1/2inch circles
• 1 zucchini (courgettes) peel – cut into 1/2 inch circles
• Salt and pepper to taste

Classic Preparation:

1. In a 2 quart sauce pott bring 2 tablespoons of Olive Oil to hot over medium high heat and saute garlic, onions and green peppers until just tender. Add crushed tomatoes, give it a good stir, add tomato paste, Herbs de Province and parsle,y stir once more to blend, reduce heat to simmer, cook for 20 minutes until it reduces to a thick sauce. Remove from heat. 
2. Using two separate sauce pans bring 2 tablespoons (each) of Olive oil to hot over medium temperature. Dredge eggplant and zucchini rounds in flour, place in hot oil and cook for 10 minutes on each side getting a light brown caramalization.
3. Layer your vegetable mixture starting with the sauce, vegetable, sauce and ending with sauce on top layer.
4. Place, uncovered, on middle rack of preheated 350° Fahrenheit oven for 20 minutes or until vegetables are cooked as you like.