Switch to Desktop Site
 
 

Rustic ratatouille

(Read article summary)
Image

Kitchen Report

(Read caption) Rustic ratatouille with tomatoes, eggplant, zucchini, and pepper is a perfect quick summer dish. It tastes even better as leftovers, giving the chance for the flavors to mix and meld even more.

About these ads

With August’s arrival comes the abundance of fresh tomatoes. A slow-simmered dish like ratatouille is a delicious use of right-off-the-vine tomatoes and should be part of your summer’s repertoire.

Ratatouille, which comes from the French word "touiller,” meaning “to toss,” is literally a tossing in a pot of summer vegetables and simmering them in olive oil: tomatoes, eggplant, zucchini, bell peppers, onion, and seasoned with fresh garlic, basil, and perhaps a bay leaf. There are many varieties of ratatouille. There is the Disney version, made popular by the Pixar film “Ratatouille”; Julia Child sautées the vegetables separately; Alice Waters creates a “basil bouquet” bound with kitchen twine to enhance the flavors of the vegetables as they cook.

Whatever approach is your preference, I find great comfort in the fact that ratatouille, which originated in the French region surrounding Nice, was originally a peasant or farmer’s dish. I can imagine a farmer arriving home after toiling all day in the fields wanting a quick and hearty meal. I feel like this after a hard days’ work, too – the last thing I want to do is sweat it out in the kitchen. Just give me something hot, good, and fast. With ratatouille I can rely on the natural good flavors of fresh in-season vegetables and be content with its simplicity.

Next

Page:   1   |   2

Share