Provençal ratatouille: A celebration of seasonal vegetables

Ratatouille is a traditional dish originating in Provence, France. The cuisine from this region is famous for simple dishes made with seasonal vegetables and fruits, always with the addition of herbs. After all, it is also the birthplace of one of the most well-known herb blends, Herbes de Provence. It is also used in ratatouille.

Ratatouille is a dish rich in flavours and colours, and its main ingredients are fresh, seasonal vegetables. According to my French friend, all of them are equally important; none can be missing, but none can dominate. This balance ensures the dish's flavour is well-rounded.

• Eggplants – Add a characteristic softness and deep flavour to the dish.
• Zucchini – They are juicy and pair perfectly with other vegetables.
• Bell peppers – It is best to use red and green, which add sweetness to the dish.
• Tomatoes – Provide acidity and juiciness to the dish and bind all the flavours together.
• Onion – Adds sweetness and a bit of spiciness, enhancing the dish's flavour.

Besides vegetables, aromatic spices and additions such as garlic, olive oil, fresh thyme, rosemary, and dried Herbes de Provence are essential.

Preparing ratatouille is not complicated; it can even be described as enjoyable. First of all, it is essential to use fresh, seasonal vegetables. Start by preparing all the ingredients: eggplants, zucchini, bell peppers, tomatoes, and onions. Wash the vegetables thoroughly and then cut them into equal pieces. They must be thin and of similar thickness to ensure even sautéing.

And now, the most important part: do not mix the vegetables! My aforementioned French friend told me that ratatouille has the right consistency only when all the ingredients are sautéed separately and in the correct order. They can only be combined after sautéing. And indeed, you won't have a better ratatouille than the one prepared in this way. The French serve it only with a baguette, so nothing disturbs the wonderful vegetable flavour.

Ingredients:

                                          
• 2 large eggplants,
• 4 small zucchini,
• 2 bell peppers, e.g., red and green,
• 5 ripe tomatoes,
• 5 tablespoons olive oil,
• 1 onion,
• 2 cloves garlic,
• 1 tablespoon red wine vinegar,
• 1 teaspoon sugar,
• Salt, pepper, Herbes de Provence to taste,
• Fresh herbs: sprigs of thyme and rosemary.

Preparation:

              
1. Cut the vegetables into pieces. Blanch the tomatoes with hot water – peel them and then cut them.
2. On a heated pan with olive oil, sauté the eggplants for about 5 minutes on each side until the pieces are soft. Then sauté the bell peppers, zucchini, and onion.
3. Combine the vegetables, add the garlic pressed through a garlic press, and sauté for another minute. Pour in the tablespoon of red wine vinegar and add the teaspoon of sugar, then the tomatoes and fresh herbs.
4. Season with spices and simmer for another 15 minutes.