What does ratatouille mean? The word “ratatouille” comes from Occitan “ratatolha” (or ratatouio, ratatoulho, retatoulho depending on the place). What to serve with ratatouille? You can serve with a slow-roasted, lamb shank confit with honey and rosemary. Sadly, out of season ingredients, and bad preparations have left most people craving the Disney flick over the summer stew from Provence. Alternatively, in hot weather serve ratatouille cold with shaved parmesan cheese and bread. Ratatouille is a bowl of summer’s bounty, elevated beyond the sum of its parts, through the magic of heat and time.
Serve ratatouille warm as a healthy, tasty side dish to accompany grilled meat or fish. Every family in Provence has their own recipe for ratatouille, although the ingredients are generally the same the herbs, cooking time and methodology might change slightly. Preheat the oven to 425 degrees Fahrenheit with one rack in the middle of the oven and one in the upper third. Fresh tomatoes are key for making From 4.9/5 (371) Calories 290 per serving Category Stew. Prepared in an earthenware casserole this recipe for Provencal Ratatouille enhances the flavours of the ingredients. This recipe features traditional ratatouille ingredients, which are: Fresh Tomatoes. Heat 2 tablespoons of olive oil in a heavy-bottomed pot. Ingredients: 2 tablespoons extra virgin olive oil 1 large onion, coarsely chopped 3 cloves garlic, minced 2 medium zucchini, halved and sliced 1 eggplant (.
Set the cubes in a colander to drain for about 20 minutes. Add ½ cup of the tomato sauce onto the bottom of the dish and spread it around. This recipe comes from the kitchen at Remember Provence, an online boutique for handcrafted products from the region. Toss the eggplant cubes with a teaspoon or so of salt. Assemble the ratatouille by first greasing a 10-12 inch round casserole dish or pie tin.