Ratatouille ~ Classic Vegetable Stew
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A combination of eggplant, zucchini, peppers and onions are stewed in a delightfully seasoned broth to produce classic ratatouille. Generations of French families have served this humble stew at family tables laden with fresh bread and grateful hearts. The depth of flavor disguise the fact that it can be a very frugal dish.
Save money on the food bill with this vegetable stew. Serve with meat of choice or, my favorite, over mashed potatoes. Talk about the ultimate comfort dish!
We weren’t expecting to enjoy this garden veggie stew-like dish as much as we do. Eggplant is usually not high on folks’ list of foods to grab at the market. Last summer, I began making ratatouille and it has become one of my favorite dishes for summer and fall. Make this dish toward the end of the growing season when fall is around the corner…or has arrived…and stews are showing up in our minds. That time when summer produce is still available but the winds are beginning to blow leaves from branches is prime time for ratatouille.
What You’ll Need
Ratatouille comes to our supper tables from the countrysides of France. Over the years, French provincial meals have been made from foods that are locally grown. They are still created from ingredients that are readily available. Ratatouille is a dish created with eggplant, called aubergines in France and England. It also has squash, called courgettes in France and England. Additionally, it includes onions, bell peppers, tomatoes, and herbs. The seasonings and herbs include garlic, thyme, bay leaves, salt and pepper. Fresh basil and local honey are used as garnish. The combination is sautéed then stewed atop the stove for one hour.
How to Prepare
Cut all of the vegetables pretty much the same size, a coarse chop is best for this rustic dish. The garlic may be left whole and then eaten when the stew is cooked, or minced. I have tried both ways and prefer minced garlic.
The eggplant may be peeled with a vegetable peeler, if desired, but not necessary. I do not peel it.
The tomatoes may be fresh but I prefer peeled, whole canned tomatoes for this dish. In this video, I explain why I prefer whole rather than diced tomatoes.
This recipe is versatile, using whatever produce is available. This reflects the nature of this recipe from the French countryside. Any of the vegetables may be omitted but I invite you to try the recipe as it is written before making changes. You might b surprised that you love this combination.
How to serve
This savory vegetable stew dish is eaten alone with crusty bread to sop the wonderful broth. Or, this dish is served over rice, noodles or mashed potatoes. Our family loves to enjoy ratatouille by serving it from my red Dutch oven. We spoon it over mashed potatoes in a bowl and garnish with fresh basil and a drizzle of honey.
Final thoughts
Ratatouille, pronounced “rat-a-TOO-ee,” is cooked on the stovetop. I have also successfully cooked it in my Dutch oven in the stove. We have found that this vegetarian recipe is also great as leftovers. It is easily reheated. This recipe may be served alongside roasted or grilled beef, pork or chicken (click here for a grilling video tutorial). This dish will surprise you with its tastiness. Don’t forget to drizzle the top with a bit of good, local honey.
Click HERE to watch me make RATATOUILLE in my cozy kitchen.
Do you like recipes that are family favorites and tried-and-true comfort food?
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Ratatouille Recipe
Ratatouille
Ingredients
Method
- Using a Dutch oven on the stovetop, heat olive oil and sauté onion until not-quite-soft. Add peppers, eggplant and cook, stirring, until softened. Add tomatoes, garlic, squash, herbs, salt and pepper. Stir, cover, cook on medium-low for about one hour. Stir several times during the hour. Discard thyme sprigs and bay leaf. Garnish with fresh basil and local honey.
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As Diligent Homemakers, we do the best we can with the resources we have at the time. These resources include our time, physical health and energy, money and possessions. We commit to using these God-given resources to the best of our abilities and give ourselves grace in the process.
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Mrs. Katie of Heritage Ways
