What is Bastille Day? This French national holiday commemorates the beginning of the French Revolution. Just like Fourth of July here in the States, celebrations are held throughout France.
Being a lover of French food, I thought this French holiday is the perfect excuse to talk about one of my favorite summertime dishes from the South of France.
This French national holiday commemorates the beginning of the French Revolution. Just like Fourth of July here in the States, celebrations are held throughout France.
Being a lover of French food, I thought this French holiday is the perfect excuse to talk about one of my favorite summertime dishes from the South of France.
I called my dear friend Alyce Mantia Price, owner of the much-missed Mantia’s International Market and former high school French teacher, to talk about this dish.
“The first time I ever had ratatouille was in the South of France in Montpelier. I was there on a student exchange program for the summer.”
Now in case you always thought that ratatouille is just the name of the rat in that beloved animated movie, listen to Alyce. “Ratatouille is a sort of vegetable stew. And it’s made all over the South of France in varying degrees of vegetation. But typically it’s eggplant, zucchini, red and green bell peppers, tomatoes, and always a lot of garlic.”
Ratatouille can be fancy with thinly sliced vegetables or more rustic like Alyce makes it. “When I make it, I cut the vegetables all in pretty large chunks.”
Here’s Alyce’s tip she learned while in France. “I was taught to cook every vegetable separately. Be sure to do the eggplant last because it will soak up all the oil.”
And for an interesting twist on this classic French dish, “I put it in little individual casseroles, the hot ratatouille, then break an egg on top, and just stick into the oven until the white is set. Serve it for brunch with a salad and some fresh bread. Yum! Yum!”
This is Jennifer Chandler with The Weekly Dish. Bon Appetit!
Ratatouille
- 3 tablespoons olive oil
- 4 cloves garlic, thinly sliced or minced
- 1/2 cup thinly sliced yellow onion (1 small onion)
- 1/2 cup diced red bell pepper (1 small pepper)
- 1 1/2 cups diced zucchini (about 3 small zucchinis)
- 1 cup diced yellow squash (about 2 small squash)
- 1 medium eggplant, cubed (about 3 cups)
- 1 1/2 cups diced or sliced tomatoes (about 4 tomatoes)
- 1/3 cup chopped fresh basil
- Kosher salt and freshly ground black pepper
In a large sauce pot or Dutch oven over medium-high heat, warm the oil until a few droplets of water sizzle when carefully sprinkled in the pot. Add the garlic and sauté until fragrant, about 1 minute. Remove the garlic and set aside. Add the onions and peppers and cook until soft, about 4 minutes. Remove and set aside. Add the zucchini and squash and cook until soft, about 4 minutes. Remove and set aside. Add the eggplant and cook, stirring often, until golden, about 3 to 4 minutes. Season the vegetables with salt and pepper to taste.
In a casserole dish, layer the eggplant, half the garlic, onions and peppers, half the tomatoes, half the basil, the zucchini and squash, the remaining tomatoes, the remaining basil, and the remaining garlic, onions, and peppers.
Bake at 350 degrees for 1 hour. Serve immediately.
Serves 4 to 6.
Recipe printed with permission from Alyce Mantia Price.
