Ratatouille is a traditional dish originating from the Provence region in the south of France. It emerged as a peasant recipe, made with fresh, local vegetables, ideal for using seasonal produce during the summer. Its name comes from the French verb "touiller," which means "to mix" or "to stir," reflecting the way the ingredients are carefully cooked and combined.
This vegetable stew has transcended its borders and is known in several Latin American countries with similar names or variations in preparation. In Mexico and Argentina, for example, it is often simply called "vegetable stew" or "pisto," while in other places the term "ratatouille" is maintained due to its popularity thanks to French influence. Likewise, it is common to find adaptations that incorporate local spices and techniques.
The essence of ratatouille lies in highlighting the natural flavor of each vegetable, slowly cooked to achieve a harmonious and aromatic blend. It is a versatile dish that can be served as a side or as a main course.
How to Make End of Summer Ratatouille
This recipe is a celebration of end-of-season vegetables, with vibrant colors and intense flavors. The combination of eggplant, bell peppers, zucchini, and tomatoes is enhanced with a touch of fresh herbs and cheese, creating a nutritious and delicious dish.
Ingredients: Olive oil, eggplant, yellow squash, zucchini, red bell pepper, yellow bell pepper, green bell pepper, tomatoes, Italian parsley, red onion, garlic, kosher salt, freshly ground black pepper, fresh basil leaves, and Montrachet cheese.
Steps:
In a small bowl, mix: parsley, red onion, garlic, 1 tablespoon of salt, 1 teaspoon of black pepper, and 2 tablespoons of olive oil.
In a medium skillet, heat the oil and sauté the eggplant and red onion until soft, stirring frequently.
Transfer the eggplant, onion, and oil to a decorative 9x13-inch or larger baking dish.
Mix the remaining vegetables, except the tomatoes, with the parsley and garlic mixture, and add to the eggplant mixture.
Spread the tomatoes on top.
Cover with aluminum foil.
Bake at 350 degrees Fahrenheit for 30 to 45 minutes, or until the vegetables are bubbly.
While baking, prepare the topping: combine 1/2 cup of chopped fresh basil leaves with the cheese of your choice, either 11 oz of Montrachet cheese, crumbled goat cheese, or 1 cup of grated Parmesan cheese.
Remove the aluminum foil and top with the basil and cheese mixture. Return to the oven for about 5 minutes.
Serve immediately to enjoy its full flavor and freshness.
