Ratatouille, which is a typical French dish with Spanish and Italian culinary influences, originated in the 18th century in the Provence region.
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History of Ratatouille
According to historical records, the ratatouille is a recipe created by peasants and farmers who needed to take advantage of the harvest of ripened summer vegetables.
The name “ratatouille”, whose name means to mince, to grind, comes from the expression “rata”.
Military slang of the soldiers of the time for a mixture of beans, potatoes and various vegetables that was served to them as a meal.
A rustic side dish that can be served either hot or cold, present in many French dishes.
But also used as the main dish, served with rice or bread.
A colorful combination, slightly spicy, very tasty and full of nutrients, excellent for those who usually eat less vegetables.
- Type of Preparation: Side Dish
- Cuisine: French
- Servings: 10 servings
- Preparation Time: 10 minutes + 30 minutes rest
- Cooking time: 40 minutes
- Total Time: 1 hour and 20 minutes
- Calories: 37.32 Kcal
- 2 zucchini;
- 2 eggplants;
- 1 green pepper;
- 1 yellow pepper;
- 1 red pepper;
- 1 large onion;
- 2 tablespoons of Maggi Fondor meat seasoning;
- 3 tablespoons of olive oil;
- 2 cloves of garlic;
- 3 tomatoes peeled and seeded;
- 2 tablespoons chopped thyme;
- 1 sprig of rosemary, chopped;
- 1 pinch of black pepper;
- 2 tablespoons chopped fresh basil;
- Salt to taste.
Ratatouille Preparation Method
Cut the onion and zucchini, eggplant and bell peppers into thin seedless slices. Set aside.
In a bowl, place the zucchini and eggplant and sprinkle the teaspoon of Maggi Fondor seasoning on top.
Spread well and let it rest for 30 minutes.
After resting, drain all the water that forms and dry each slice well with a paper towel. Set aside.
In a frying pan, heat 2 tablespoons of olive oil and grill the reserved zucchini and eggplant, placing a few slices at a time in the pan and removing before they soften too much. Set aside.
Crush the garlic cloves and chop the peeled and seeded tomatoes and the sprig of garlic.
In the same skillet, heat 1 tablespoon olive oil and saute the reserved onion and garlic.
Add the chopped tomatoes, thyme, rosemary, black pepper and basil.
Cook over low heat until the tomatoes begin to fall apart. Set aside.
Preheat the oven to 200 degrees.
In a baking dish, cover the bottom with the reserved tomato stew and arrange the vegetable slices, interspersing slices of zucchini, bell peppers, onion and eggplant.
In another bowl, mix 1 tablespoon of olive oil and 1 tablespoon of the Fondor seasoning and drizzle over the vegetables.
Cover with foil and bake in the oven for about 30 minutes.
Remove from the oven, remove the foil and serve hot.
A hint of new flavors
You can make this Ratatouille recipe with different vegetables and spices. Allow yourself to experiment and test new options. You will be surprised at how flexible this recipe is.
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