Healthy, lean, summer meals: Ratatouille
Do you like French cuisine? Or are you looking for a healthy, lean meal for a hot summer day? Then make Ratatouille. This variation on the delicious, originally French dish, consists mainly of the basic ingredients and consists entirely of vegetables. You can supplement this at your own discretion with, for example, baguette, rice or pasta. With Ratatouille you have a healthy and lean meal on the table in no time!
Ratatouille has its origins in French cuisine. This dish has its origins in Nice and is mainly prepared in Provence, but is also very popular in other countries around the Mediterranean, in different variations. In France, Ratatouille is also shortened to ‘Rata’ and is eaten both hot and cold. The full name of the original dish is ‘Ratatouille Niçoise’. The dish consists of stewed vegetables. There are many different variations of the preparation, but the basic ingredients of Ratatouille are: tomato, eggplant, zucchini, onion and garlic. The original dish includes: tomatoes, garlic, onions, courgettes, eggplant, bell pepper, carrot, marjoram, basil, bay leaf and thyme. The dish is eaten as a side dish, but also as a complete meal. As a complete meal, the dish is often accompanied by rice, pasta or bread.
In addition, Ratatouille is also regularly used to make an omelet or as a filling for a savory pancake.
This variation on the original Ratatouille recipe mainly uses the basic elements. The dish is perfect as a light meal on a wonderful summer day. The preparation time, including preparation, is approximately 20 to 30 minutes.
Ingredients for 3 to 4 people:
- 1 zucchini
- 1 aubergine
- 1 red pepper
- 4 medium sized tomatoes
- 1 onion
- 3 cloves of garlic (to vary to taste)
- 2 tablespoons of provincial herbs
- 2 teaspoons basil (or a few fresh basil leaves)
- A few dashes of (olive) oil
- Salt (preferably freshly ground)
- Pepper (preferably freshly ground)
- Chop the onion.
- If necessary, wash the zucchini, eggplant, tomatoes and bell pepper.
- Peel the garlic cloves.
- Cut the aubergine in half lengthwise. Then take one of the halves and cut it in half again lengthwise. Then cut these two halves into squares. Do the same with the other half zucchini.
- Cut the zucchini in half lengthwise. Take one of the halves and cut it into slices about 1 centimeter thick. Then do the same with the other half of the zucchini.
- Cut the bell pepper in half and remove the seeds and the stump attached to it. Then cut the bell pepper into cubes.
- Cut the tomatoes into four pieces each.
- Place a wok pan on medium heat and add a dash of (olive) oil.
- Crush the garlic with a garlic press (or cut it into small pieces if you don’t have a garlic press) and fry it in the wok pan with the onion for about a minute.
- Then also add the aubergine. Now fry the whole, stirring, for about 8 minutes. You may need to add an extra dash of (olive) oil every now and then, as the aubergine absorbs this moisture. If necessary, also lower the heat.
- Now also add the zucchini and bell pepper. Bake the whole thing again, stirring, for about 8 minutes.
- Add the tomato wedges and let it fry for a few minutes, while stirring, on a slightly lower heat.
- Finally, add the provincial herbs, basil and salt and pepper to taste.
When you serve the Ratatouille as a main course, you can, for example, serve a delicious dark or wholemeal baguette with it.