This is a French dish of stewed vegetables, which is mainly prepared in Provence. Different variations of the dish are eaten in other countries around the Mediterranean. Marimar Torres, author of a book on Catalan cuisine, claims that the dish is descended from the Catalan dish samfaina. In France, the dish is also known simply as rata. The word ratatouille derives from the Occitan ratatolha and is related to the French ratouiller and tatouiller, expressive forms of the verb touiller, meaning “to stir up”.
Preperation: 30 minutes
Quantity: 4 persons
400 ml tomato cubes
3 garlic cloves
2 red onions
1 bell pepper
1 teaspoon of oregano
1 teaspoon of thyme
1 teaspoon of parsley
1 tbsp of red wine vinegar
pepper and salt
Heat olive oil over high heat in a large skillet.
Fry the onions and garlic for 1 minute and add the oregano, thyme and parsley. Then add the bell pepper, zucchini and eggplant in succession.
After 5 minutes, add the red wine vinegar and the tomato cubes. Simmer for another 10 minutes and season with salt and pepper.
Serve with some mashed potatoes, pasta or bread.
Enjoy your meal!
The book below is highly recommended for more French recipes.
Instructional video of this recipe on youtube: