World Cuisines

Ratatouille

France

Provence's summer in a pot: tomatoes, zucchini, eggplant, peppers and onions stewed in olive oil and herbs until they melt into one another. Ingredients: tomatoes, zucchini, eggplant, bell peppers, onion, garlic, Herbes de Provence, basil, olive oil, salt.

What it is

Provence's summer in a pot: tomatoes, zucchini, eggplant, peppers and onions stewed in olive oil and herbs until they melt into one another. Ingredients: tomatoes, zucchini, eggplant, bell peppers, onion, garlic, Herbes de Provence, basil, olive oil, salt. Recipe: 1) Salt eggplant and zucchini; drain. 2) Cook each vegetable separately in olive oil to keep its character (the purist method). 3) Build a tomato-garlic base; layer the vegetables back in. 4) Simmer gently 30-40 minutes until silky; add basil. Serve: warm or at room temperature, as a side to grilled meats or alone with bread and a fried egg. Flavor: sweet, herby, olive-oil rich — concentrated August. History: a Niçoise farm dish of summer glut; the 2007 Pixar film (and Thomas Keller's refined confit byaldi version) made it a global star. See also: Coq au Vin, Crème Brûlée.

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