Grandmother's Family Ratatouille
My grandmother's ratatouille, this iconic recipe from Provencal cuisine, is much more than just a side dish: it is a true tribute to authentic flavors and family tradition. Prepared with fresh Mediterranean vegetables, such as eggplants, bell peppers, and zucchinis, this ratatouille offers an explosion of colors and tastes. Whether to accompany grilled meats, fish, or enjoyed on its own with some fresh bread, its versatility makes it a perfect dish for any occasion. It can be served hot, warm, or even cold, and is perfect for outdoor meals. By adding aromatic herbs like basil and parsley, the recipe gains freshness and fragrance. Moreover, it is ideal for preparing in advance, allowing the flavors to develop even more. Reproducing this dish is like falling back into childhood, recalling family meals and the taste of garden vegetables. Do not hold back your creativity, and feel free to add a personal touch by playing with the vegetables according to the season!
- Preparation time: 1 hour
- Cooking time: 2 heures
- Servings: for 6 people
- Difficulty: Difficult
Ingredients
- - 50 g of bacon cut into very small cubes (0.5 mm dice)
- - 2 eggplants
- - 2 bell peppers (1 red, 1 green)
- - 6 small light green zucchinis (type Nice zucchinis)
- - 8 medium tasty tomatoes (type olive, beef heart)
- - 1 bunch of basil
- - 1 bunch of flat
- - leaf parsley
- - 2 cloves of garlic
- - Olive oil
Preparation
1. Peel and seed the eggplants, then cut them into thin slices.
Salt them and place them in a colander to drain for about 1 hour.
2. Bake the bell peppers at a high temperature for 45 minutes, turning them regularly.
Once cooked, let them cool in newspaper.
3. Blanch the tomatoes, then peel and seed them as well.
4. In a pan, cook the bacon without adding any fat over high heat until the fat is well rendered.
Then set them aside.
5. In a cast-iron pot, heat the olive oil over medium heat.
Press the slices of eggplant to drain them well, then sauté them in small batches in the hot oil until they become translucent.
Drain them on paper towels.
6. Peel and seed the bell peppers, then cut them into thin strips.
Add a little olive oil to the pot over very low heat.
Add the eggplants, bell peppers, and bacon, then let simmer for 30 minutes.
7. Incorporate the zucchinis cut into rounds and cook for another 30 minutes, then add the tomatoes and let simmer on very low heat for an additional hour.
8. 15 minutes before the end, add the pressed garlic.
9. If the preparation releases too much liquid, remove the lid.
The total cooking time should be 2 hours.
At the end, off the heat, sprinkle with chopped parsley and basil.
10. Stir everything well and wait at least 10 minutes before serving.
Recommended wine
Côte de Provence red or rosé
