Ratatouille is one of French most famous traditional recipe, from South France Provence. I give you two methods,
- the first one is the traditional one, with vegetables cooked separately. Purists say that this way you can really taste the flavors of zucchini, eggplant and bell pepper. But it takes time.
- the second one much quicker, with all vegetables cooked together. I admitt I ofteh do it this way.
Cook for 20 min to up to 1 hour, 1 hour ½ depending of the size of vegetable slices or cubes, and if you prefer ratatouille with vegetables still firm or a bit candied, like a silky stew.
At home, we like to serve ratatouille with fish or meat and rice rather than potatoes or pasta. If you have leftovers, ratatouille is always delicious re-heated but you can also serve ratatouille cold for example with a savory loaf, such as my zucchni and feta loaf. It’s also delicious in an omelette.