Ratatouille is a traditional French Provençal stewed vegetable dish, originating in Nice.The word ratatouille comes from Occitan ratatolha. It is also used in French touiller, also means to toss food. Ratatouille is usually served as a side dish, but also may be served as a meal on its own (accompanied by rice or bread). Tomatoes are a key ingredient, with garlic, onions, zucchini, eggplant, bell peppers, marjoram and basil, or bay leaf and thyme, or a mix of green herbs like herbes de Provence. There is much debate on how to make a traditional ratatouille. One method is to simply saute all of the vegetables together. Some cooks, including Julia Child, insist on a layering approach, where the eggplant and the courgettes are sauteed separately, while the tomatoes, onion, garlic and bell peppers are made into a sauce.


* 1 eggplant
* 2 pcs. zucchini
* 1 each bell pepper red and green
* 4 pcs. tomatoes
* 2 pcs. onion
* 4 cloves garlic
* 2 pcs. bay leaf
* 3 tbsps. olive oil
* 1 tsp. tomatoe paste
* 1 tbsp. vinegar
* 1/8 cup white wine
* some sugar
* some water
* salt and pepper


From my old WEBLOG!


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.