Ratatouille
Ratatouille, a classic French Provencal vegetable casserole, is a beautifully simple, yet delicious dish to prepare and serve. It can be eaten with steamed rice - or simply on its own with French bread - as a complete meal, as a first course, or as a vegetable accompaniment to meat or fish. The cooking time given here will leave the vegetables 'intact'; however, if you prefer them to be softer, cook for a further 15-20mins, stirring the mixture occasionally. RECIPE 4-6 Servings Ingredients
Preparation Melt the butter with the oil over a moderate heat in a large flameproof casserole. When foam subsides, add onions and garlic and fry for 5-7 minutes, stirring occasionally, until they are soft and translucent but not brown. Add aubergine [eggplant], green and red peppers and courgettes [zucchini] to casserole and fry for 5 minutes, shaking the casserole frequently. Add tomatoes with the can juice, Herbes de Provence or the basil and rosemary plus salt and pepper. Sprinkle over the parsley. Increase the heat to high and bring to the boil. Reduce heat to low, cover casserole and simmer for 30-40 minutes, OR until vegetables are tender but still quite firm. N.B. Vegetables must not be 'mushy', so be careful not to overcook. Remove from heat and serve at once, straight from the casserole. Bon Appétit! Return from Rataouille to French Country Cooking Return from Ratatouille to French Country Decor Guide Home
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