Ratatouille Recipe
 Ratatouille
is often eaten in France and also in Provence on french
riviera. We can say it is a french provencal traditional food -
stewed vegetable dish. Its origin is in Nice. Its full name is
ratatouille nicoise. The dish name comes from french word "touiller"
. That means to toss food. Origin of this dish is in area where ville de
Nice is today located and it was cheap food prepared mainly by poor
farmers from fresh vegetables. Original
Ratatouille recipe: it contained only: zucchini (courgettes), green +
red peppers, garlic, onion and tomatoes. Also some herbes found in
Provence can be added. Modern
Ratatouille recipe: today there are added aubergine - eggplant to the
original mixture recipe. There
are 2 ways how to prepare the food. One way to cook is to cook
ingredients separately and mix them at the end of preparation.
Alternatively we can cook garlic, zuchini, peppers, onions and aubergine
together for extended time on low heat and when they are soft and light
brown we mix them with tomatoes. Also little olive iol is needed. Make
sure that vegetables are cooked long enough. French meal Ratatouille can
be served as side dish or as main meal with french bread or even rice.
Another Ratatouille recipe is to use the food as filling for crepes or
omelette.
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