Ratatouille is a summer staple in my kitchen! I've made at least 20 versions! My current fave is roasted with cherry, grape, or cocktail tomatoes added towards the end. Served it over whipped feta with copious amount of fresh mint and dill with grilled pita breads this week, my Greek dinner guest loved it! Thanx for sharing the history
Ahh, ratatouille! How I have loved you, hated you, and love you again!
Back in 1979 living as a poor student in Paris, when I ran out of money, out came a can of ratatouille from my friends at the local 8 à Huit store. It tasted so...well, it tasted like what I could afford. Ratatouille was such a big part of my diet that year that I didn't want to see it again, ever. Until now.
Now, my wife and I live an hour from Nice, in Italy. In my wife's garden, she grows zucchini, tomatoes, eggplant, and peppers. The nearby town of Vessalico grows the best garlic I've ever had. With these fresh ingredients, we make a marvelous ratatouille! It's nice to have it back in my life, just not for every meal.
Thanks for the memories, and thanks for sharing the recipes! - Barry
I showed the recipes to my wife, and she told me she had cooked them before. I told her that I didn't remember her telling me what it was. She showed me her recipe file and there was a check mark by the recipe. That means I liked it. She is a great person and an equally great southern chef. Of course, I am a little prejudice.
My mother in law, Colette, introduced me to this marvelous dish years ago. Mine is never quite as good but I will keep practicing. I’ll definitely give yours a try. Thank you, as always, for sharing the interesting history of the dish as well as the recipes.
Thank you, Suzan, for reading and commenting! I'm happy you enjoy it! It's funny about ratatouille, I follow the same recipe every time and it never comes out the same twice! I made it last week and it wasn't as good!
There are probably nearly as many ways to make ratatouille as there are French citizens, but my favorite way is to cut eggplant into cubes, salt and sit, drain and then roast on medium-high heat for about 40 minutes with a toss of olive oil and cubes of zucchini. I toss the roasted veg into tomato sauce, which I prepare with skinned tomatoes and garlic. And of course with the necessary basil embellishment at the end. I've had visiting a French teen rave that it's better than her mom's, so I was pretty proud of myself on that one :) I want to try your methods too. I love the idea of putting it in a pie.
I made a version with what I had with guidance from these recipes. Little eggplants, a squash called serpenti di Sicilian, and peppers. Good local tomatoes are long since gone in the Florida heat. Thought I was opening a can of plum tomatoes, but it was sauce. All tasty! Thanks for the inspiration! My mom made a caponata recipe which always pleases which was similar which included capers and olives.
I love all of these hot-weather-country dishes made with all these fabulous summer vegetables yet all a little different from each other. Ratatouille and tian are so similar yet different.
This looks so delicious and I love the bakcground and history of this dish. I'm going to try it with fingers crossed that it will come out as good as yours looks :)
I have made ratatouille for years and now realise that l haven’t done it in any of the ways you describe nor the traditional dishes you gave!! Ha ha! My version is still delicious and l serve it with mashed potatoes and topped with feta cheese so delicious despite its difference! 😋 Thanks for a great article! 🙏 Loved it! 🤩
Thank you for reading, Adele, and commenting! And I'm really happy you enjoy it! But now I am curious as to how you make yours! And a huge YES to feta!
I devote a large swath of our garden each year to growing ratatouille ingredients. It freezes well and I end up with quarts of it. I use a recipe from Everyday French Cooking by Henri-Paul Pellaprat, which differs quite a bit from yours. Primarily, no water is added and the only seasoning is salt and pepper. The recipe has you layer the thin sliced ingredients in order, sprinkling salt and pepper on each layer:
In olive oil, garlic, onion, peppers, peeled eggplant, zucchini medallion, tomato. Add a bit more olive oil to the top, cover and simmer a half hour or so. By cooking covered, all the moisture is retained and becomes the cooking medium. I feel this is key. The recipe says to cook uncovered for 5-10 minutes to “evaporate the pan liquid” but this is nonsense. There will easily be a pint of liquid, and you will need to simmer for an hour to reduce it, thus overcooking. I use a slotted spatula to cut the layer dish into quarters and serve in a bowl, then reduce the liquid by about 1/2-2/3 and drizzle it over the dish.
Obviously, I meant beefsteak tomatoes. I suppose as I thought about tomatoes, potatoes, and eggplants, which also share the family and genus, and my Cubanelle peppers which share the same family, I got lost somewhere in the botanical maze.
I'm still waiting for tomatoes here in Colorado so will have to wait a bit longer to make this! As usual, I love hearing the history behind the recipes. I'm allergic to aubergine, so always make mine without. I was interested to see your recipe for ratatouille is without as well. I cannot risk eating it in france as the versions I've come across always include it.
Some people in my family are not crazy about eggplant so I don't often put it in. Thank you for reading and I'm really glad you enjoy the food history!
I love seeing on instagram what you're making and everything is so beautiful! I fear you make my recipes even better than I do, but that actually only inspires me!
Interesting to see that your recipes use zucchini or eggplant, but not both together. My French mom made it often with both zucchini & eggplant in the same dish.
I love the idea of roasting the veggies beforehand, must try that!
I make ratatouille often, but it is at its best in the summer time. I add mushrooms to mine, as well as yellow squash in addition to the zucchini, and sliced carrot coins. Very colorful. A splash of red wine, and a dash of worcestershire (or Colutura if I’m feeling extravagant). I serve with couscous finished with butter and parmesan. No one leaves hungry.
Sounds yummy. I’ll have to try these out. I also love how you provide us a history of the dish.
Thank you 🙏
Ratatouille is a summer staple in my kitchen! I've made at least 20 versions! My current fave is roasted with cherry, grape, or cocktail tomatoes added towards the end. Served it over whipped feta with copious amount of fresh mint and dill with grilled pita breads this week, my Greek dinner guest loved it! Thanx for sharing the history
Wowee that sounds great over whipped feta!! Oh now try my recipe for la bohémienne!
Ahh, ratatouille! How I have loved you, hated you, and love you again!
Back in 1979 living as a poor student in Paris, when I ran out of money, out came a can of ratatouille from my friends at the local 8 à Huit store. It tasted so...well, it tasted like what I could afford. Ratatouille was such a big part of my diet that year that I didn't want to see it again, ever. Until now.
Now, my wife and I live an hour from Nice, in Italy. In my wife's garden, she grows zucchini, tomatoes, eggplant, and peppers. The nearby town of Vessalico grows the best garlic I've ever had. With these fresh ingredients, we make a marvelous ratatouille! It's nice to have it back in my life, just not for every meal.
Thanks for the memories, and thanks for sharing the recipes! - Barry
Ah yes…I get you!! But what a joy to live in the south and now have ratatouille from your own garden produce!!!
I have always loved ratatouille with eggplant. The very thought of eating it out of doors in a bucolic setting seems quintessentially French, to me.
You must try my recipe for bohémienne!!
I showed the recipes to my wife, and she told me she had cooked them before. I told her that I didn't remember her telling me what it was. She showed me her recipe file and there was a check mark by the recipe. That means I liked it. She is a great person and an equally great southern chef. Of course, I am a little prejudice.
My mother in law, Colette, introduced me to this marvelous dish years ago. Mine is never quite as good but I will keep practicing. I’ll definitely give yours a try. Thank you, as always, for sharing the interesting history of the dish as well as the recipes.
Thank you, Suzan, for reading and commenting! I'm happy you enjoy it! It's funny about ratatouille, I follow the same recipe every time and it never comes out the same twice! I made it last week and it wasn't as good!
Fascinating history! Thanks for sharing.
There are probably nearly as many ways to make ratatouille as there are French citizens, but my favorite way is to cut eggplant into cubes, salt and sit, drain and then roast on medium-high heat for about 40 minutes with a toss of olive oil and cubes of zucchini. I toss the roasted veg into tomato sauce, which I prepare with skinned tomatoes and garlic. And of course with the necessary basil embellishment at the end. I've had visiting a French teen rave that it's better than her mom's, so I was pretty proud of myself on that one :) I want to try your methods too. I love the idea of putting it in a pie.
I think pre-roasting vegetables adds such great flavor to any vegetable dish or sauce!
I made a version with what I had with guidance from these recipes. Little eggplants, a squash called serpenti di Sicilian, and peppers. Good local tomatoes are long since gone in the Florida heat. Thought I was opening a can of plum tomatoes, but it was sauce. All tasty! Thanks for the inspiration! My mom made a caponata recipe which always pleases which was similar which included capers and olives.
I love all of these hot-weather-country dishes made with all these fabulous summer vegetables yet all a little different from each other. Ratatouille and tian are so similar yet different.
This looks so delicious and I love the bakcground and history of this dish. I'm going to try it with fingers crossed that it will come out as good as yours looks :)
Thank you! Definitely make sure to let me know how it turns out! And then try the bohémienne!
I will to both!
I have made ratatouille for years and now realise that l haven’t done it in any of the ways you describe nor the traditional dishes you gave!! Ha ha! My version is still delicious and l serve it with mashed potatoes and topped with feta cheese so delicious despite its difference! 😋 Thanks for a great article! 🙏 Loved it! 🤩
Thank you for reading, Adele, and commenting! And I'm really happy you enjoy it! But now I am curious as to how you make yours! And a huge YES to feta!
I devote a large swath of our garden each year to growing ratatouille ingredients. It freezes well and I end up with quarts of it. I use a recipe from Everyday French Cooking by Henri-Paul Pellaprat, which differs quite a bit from yours. Primarily, no water is added and the only seasoning is salt and pepper. The recipe has you layer the thin sliced ingredients in order, sprinkling salt and pepper on each layer:
In olive oil, garlic, onion, peppers, peeled eggplant, zucchini medallion, tomato. Add a bit more olive oil to the top, cover and simmer a half hour or so. By cooking covered, all the moisture is retained and becomes the cooking medium. I feel this is key. The recipe says to cook uncovered for 5-10 minutes to “evaporate the pan liquid” but this is nonsense. There will easily be a pint of liquid, and you will need to simmer for an hour to reduce it, thus overcooking. I use a slotted spatula to cut the layer dish into quarters and serve in a bowl, then reduce the liquid by about 1/2-2/3 and drizzle it over the dish.
Thank you so much for this! I must try this method - I do trust Pellaprat and have his books. Thank you!
Thank you Jamie. My beefsteak potatoes are just beginning to ripen and the rest of my garden is kicking into high gear. This is perfect timing.
I know! And I cannot believe I forgot about this recipe!
Obviously, I meant beefsteak tomatoes. I suppose as I thought about tomatoes, potatoes, and eggplants, which also share the family and genus, and my Cubanelle peppers which share the same family, I got lost somewhere in the botanical maze.
I'm still waiting for tomatoes here in Colorado so will have to wait a bit longer to make this! As usual, I love hearing the history behind the recipes. I'm allergic to aubergine, so always make mine without. I was interested to see your recipe for ratatouille is without as well. I cannot risk eating it in france as the versions I've come across always include it.
Some people in my family are not crazy about eggplant so I don't often put it in. Thank you for reading and I'm really glad you enjoy the food history!
Beautiful summer vegetable dishes! Luckily, we'll still have summer-growing temps here in FL for a few more months and the tomatoes are gorgeous.
Thank you Jamie!
I love seeing on instagram what you're making and everything is so beautiful! I fear you make my recipes even better than I do, but that actually only inspires me!
No fear of that my dear - I am only following your well laid out instructions. 😎
Interesting to see that your recipes use zucchini or eggplant, but not both together. My French mom made it often with both zucchini & eggplant in the same dish.
I love the idea of roasting the veggies beforehand, must try that!
I make ratatouille often, but it is at its best in the summer time. I add mushrooms to mine, as well as yellow squash in addition to the zucchini, and sliced carrot coins. Very colorful. A splash of red wine, and a dash of worcestershire (or Colutura if I’m feeling extravagant). I serve with couscous finished with butter and parmesan. No one leaves hungry.