Ratatouille is a Provençal vegetable stew, originating in Nice. As it is often the case with traditional dishes, there is much debate on how to prepare ratatouille. The simplest method is sautéing all the vegetables together in a large pot. Some cooks insist on cooking the vegetables separately in order to enhance their individual flavours. Eggplants and courgettes are sautéed and tomatoes, bell peppers and onion are made into a sauce. Vegetables and sauce are then cooked together or baked as a casserole.
My recipe resembles confit byaldi - a contemporary version of ratatouille, invented by French chef, Michela Guérarda. Guérard is the creator of cuisine minceur, a cooking style which creates lighter version of French classics. In his confit byaldi vegetables are cut into thin slices and baked without frying. The dish was popluarized owing to an American chef, Thomas Keller, famous for his Michelin three-star restaurant, The French Laundry in California. Keller was a consultant for the animated Ratatouille and it is his version of the dish that we can see in the film. Keller's variation of Guérard's dish added two sauces Basque piperade made with tomatoes, green bell pepper and onion and balsamic vinaigrette.
Regardless of how you choose to prepare it, ratatouille is going to be delicious.
Recipe: Roasted ratatouille
one yellow bell onion
one red onion
2 large tomatoes
one can of chopped tomatoes
a few branches of fresh thyme
one tsp. of brown sugar
salt and pepper to taste
one tbsp. of olive oil
Thinly slice all the vegetables.
Spread tomatoes over the bottom of a baking dish. Season with sugar, salt and pepper.
Arrange vegetable slices concentrically on top of tomatoes.
Drizzle with olive oil, top with fresh thyme, season with salt and pepper.
Roast at 180C for about 45 minutes.
Serve as a side or as a main with fresh baguette.
Możecie podawać jako dodatek do dania głównego albo jako samodzielne danie, np. ze świeżą bagietką.
The taste improves with age overnight in the refrigerator.