Authentic Ratatouille Recipe

by Julie Gibbons on August 29, 2011

Authentic ratatouille recipe

Oh, how I wish I could say that the produce in this ratatouille was fresh from the garden! In fact, it’s been such a cold and wet summer here that our harvest was laughable. Hooray for veg boxes!

If you’re used to mushy ratatouille, swimming in a tomato sauce, you’ve been misled. Authentic ratatouille is nothing like that and one of the best recipes I’ve discovered for keeping it simple is on the BBC Good Food website.

The key factor is in cooking each of the vegetables separately – it makes all of the difference, and is what I learned when in the kitchen with French friends.

My recipe varied only a little from the BBC version:

serves 2

1 organic aubergine (eggplant)
1 organic courgette (zuchinni)
1 organic red bell pepper
1organic red onion
3 cloves organic garlic
12 organic cherry tomatoes
Fresh homegrown basil leaves
3 tablespoons Organic extra-virgin olive oil
1teaspoon Organic red wine vinegar

  1. Cut the veg into chunks and sauté each type separately in the olive oil, until golden (between 8-10 mins) then set aside.
  2. Cook the thinly sliced onion for about 5 minutes, then add in the garlic and stir for another minute, to prevent sticking.
  3. Add the vinegar, stir, then add the tomatoes and a handful of basil and cook for a further 5 minutes, before adding in the set aside veg.
  4. Season well and serve in some warm bowls with freshly torn basil leaves.

You won’t need to serve this dish with anything else, although I added in some lollo rosso as a side and the vegetarian cut himself some bread.

Remember, there’s no need to add any further liquid to this recipe – the veg is crispy and juicy all at the same time, due to cooking each type separately.

I dare say, you can make a version of this dish with any veg you have in your box – I might add some mushrooms in next time. To remain authentic, however, you need the aubergine and courgette combo.

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