| Prep: 25 mins | Cook: 60 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 230 | 16g | 2g | 24g |
| sugars | fibre | protein | salt |
| 10g | 5g | 5g | 0.7g |
One of my all-time favorite recipes is Ratatouille. No, not the movie (though that’s delightful too), but the hearty, vegetable-laden dish hailing from sunny Provence in France. Basking in the vibrant colors, fresh aromas, and bold flavors of this dish always transports me back to the bustling markets of Nice and the charming countryside.
The Rainbow Delight of Ratatouille
This Mediterranean marvel allows me to fuse my dual heritage with a global palate. The colorful medley of eggplant, zucchini, yellow squash, bell peppers, and onion is reminiscent of the Pacific Northwest’s abundant produce, while the methodical layering and slow simmering process echo the care and precision I learned from my Japanese lineage.
In creating Ratatouille, I find myself relying on those precise sushi-making skills, as each slice of eggplant or zucchini needs to be just the right thickness, not unlike sculpting the perfect piece of nigiri sushi. The result is a visually stunning, palate-pleasing creation that feels vibrant, yet comforting – a true embodiment of ‘East meets West’.
Health and Happiness in a Bowl
What makes the experience even more satisfying is the nutritional wealth this recipe offers. Ratatouille is a fiber-rich dish abundant in vitamins and antioxidants. The generous use of olive oil lends a heart-healthy aspect, while each of the beautifully colored vegetables contributes unique health benefits. This classic French stew perfectly embodies my belief that good food fuels the body without sacrificing flavor or enjoyment.
If a comparison is needed, Ratatouille falls in the same family as other vegetable-centric dishes like Caponata from Italy or the Spanish Pisto. To complete a hearty meal, try pairing Ratatouille with a warm, crusty baguette or some grilled polenta. But I also love serving it over a bed of short-grain brown rice to give a subtle nod to my Japanese roots.
Ultimately, the beauty of cooking (and especially of a versatile dish like Ratatouille) is that it bridges cultures, celebrates diversity of ingredients, and—it’s incredibly delicious. It’s more than just a recipe, it’s a culinary journey that I can’t wait for you to embark on.
What You’ll Need
- 2 cups of Eggplant, cubed
- 2 cups of Zucchini, cubed
- 2 cups of Yellow squash, cubed
- 2 cups of Red bell pepper, chopped
- 2 cups of Green bell pepper, chopped
- 2 cups of Onion, chopped
- 6 cloves of Garlic, minced
- 1 can (28 ounces) of Diced tomatoes
- 1/2 cup of Extra virgin olive oil
- 1 tablespoon of Fresh thyme leaves
- 1 tablespoon of Fresh basil leaves, chopped
- 1 teaspoon of Salt
- 1/2 teaspoon of Pepper
Method
Step One
Pour the extra virgin olive oil into a large pan over medium-high heat. Once the oil is heated, add in the diced eggplant, zucchini, and yellow squash. Sauté the vegetables until they become soft and slightly browned.
Step Two
Once the vegetables are cooked, add in the chopped red and green bell peppers and onions to the pan. Stir the mixture occasionally and cook until all vegetables are softened.
Step Three
Add the minced garlic to the pan and let it cook with the rest of the vegetables, stirring usually to prevent burning.
Step Four
Pour the diced tomatoes into the pan, along with the fresh thyme leaves and chopped basil leaves. Stir the mixture well to combine all the ingredients.
Step Five
Season the mixture with salt and pepper to your taste, stirring well to incorporate the seasonings throughout the dish.
Step Six
Cover the pan and let it simmer on low heat for about 15-20 minutes, or until all the vegetables are thoroughly cooked and flavors melded together.
Step Seven
Remove from heat and let sit for a few minutes before serving. The ratatouille can be served either warm or at room temperature, depending on your preference. Enjoy.
