Better than the movie.
Eggplants. Such a pretty veggie. We often think of the classic variety when it comes to eggplants. However, going to the markets on a regular basis has opened my eyes up to all the different ones available. While I often buy the classic purple ones, I’ve tried the others and they are equally as wonderful.
When eggplants are plentiful and at a really reasonable price, it’s nice to be able to add them into your repertoire of vegetables for the family. When these times happen I often stock up and buy a couple. And making ratatouille is one of the ways to use eggplant.
What is Ratatouille?
The word “ratatouille” comes from France where it originated from the area around Provence and Nice. Originally, the word meant a motley stew. It comprises of pieces of cooked vegetables – especially eggplant, onions, zucchini, peppers and tomatoes, and garlic.
When someone hears the word “ratatouille” they often think about the animated movie rather than the dish. But to me, this dish is much more memorable than the actual movie. Especially when served with brown rice and lightly pan-fried Mediterranean chicken or turkey breast fillets.
Like eggplants, there are also a number of different recipes available for ratatouille. The one I make is simple. I love it because it takes no time to prepare yet is so flavourful and delicious. I typically don’t include capsicums in mine but that’s a personal preference. If you are a capsicum lover, go ahead and add one in. Just cut into chunks to ensure it adds texture.
Want another delicious recipe?
If you like this recipe, you’ll also love others available here. From pastas to risottos, cookies to desserts, and bliss balls to gluten-free options with everything in between. There is truly something here for everyone. I have developed this website to provide family-friendly recipes where I maximise both fresh produce while minimising cost.
Ratatouille
Ingredients
- 1 large zucchini, sliced into half rounds
- 5 large tomatoes, diced
- 1/2 egglant, diced
- 1 medium onion, sliced
- 5 cloves garlic, crushed
- 1 teaspoon fresh chilli, finely chopped (or 1/4 teaspoon dried)
- 1 tablespoon olive oil
- salt, to season
Instructions
- In a large saucepan, add oil, onion and garlic. Cook over medium heat until translucent.
- Add zucchini, tomatoes, eggplant and chilli. Mix together and let cook until reduced and tomatoes are cooked through.
- Taste and season accordingly.
- Serve hot.
Notes
- Serve with brown rice (or white if you prefer) and a white protein such as fish, turkey or chicken.
- If you want to add capsicum (yellow, orange or yellow) into the recipe, dice up and add with the other vegetables.
- Dial-up or down the amount of chilli in the recipe according to your tastes.