Ratatouille, a culinary icon of France, embodies the rich history and art of cooking with vegetables. This dish, with its humble origins and complex evolution, tells the story of cultural exchange, culinary innovation, and the discovery of new worlds. Although celebrated today as a vegetarian stew, ratatouille began its journey as a simple, nutritious meal for soldiers, known as ‘rata,’ which in the 18th century combined beans and fatty meat. The transformation of ratatouille over the years, with the introduction of new ingredients like zucchini, eggplant, and tomatoes after the 16th century, reflects changing tastes and culinary techniques.

The art of preparing ratatouille

Ratatouille is not just a dish; it is an expression of patience and attention to detail. The key to a perfect ratatouille lies in the preparation and cooking of each ingredient, taking into account their unique textures and cooking times. Here is a guide to preparing a delicious ratatouille, where each vegetable receives the care and attention it deserves.

Preparation method

1. Preparation of the vegetables: Start by washing all the vegetables. Cut the eggplants and zucchinis into medium-sized cubes, the bell peppers into large pieces after removing the seeds and the white parts, and finely chop the onions, but not too small. Make a small cross at the top of the tomatoes, dip them in hot water and then in cold water to easily peel them. Cut the tomatoes into pieces and finely chop the garlic or press it using a garlic press.
2. Cooking the vegetables: The order in which you cook the vegetables is crucial, as some need more time to cook than others. Start by heating some oil and a small knob of butter in a large frying pan. Sauté the onions, then add the eggplants and bell peppers. Lightly sprinkle with salt, stir well, and cook for about 7 minutes over medium heat, ensuring the vegetables keep moving.
3. Adding the zucchinis: Next, add the zucchinis, lightly sprinkle with salt again, and cook for 5 minutes. This ensures that each vegetable gets the right amount of heat and time to cook without losing its texture.
4. Adding herbs and tomatoes: Now add the herbs and tomatoes, along with a small teaspoon of honey (optional), and season with salt and pepper. Lower the heat and let everything simmer with the lid on for about half an hour. For an extra dimension of flavor and texture, place the pan in the oven for the last 30 minutes, if you’re using an ovenproof pan.

Serving tips:

Ratatouille can be served both warm or cold and is a perfect complement to a variety of dishes. It pairs beautifully with grilled meat or fish, enhances the flavor of pasta and rice dishes, and can even add a unique twist as a pizza topping. Served cold, it’s delicious as part of a salad, a flavorful filling for wraps, or a refined appetizer on toast. With its rich flavors and versatile uses, ratatouille is a true chameleon in the kitchen.

Drink recommendation

With ratatouille, with its rich blend of vegetables and herbs, various French wines can complement the complexity and freshness of the dish. For wine lovers, a red wine from the Rhône region, such as Grenache- or Syrah-based wines, is an excellent choice. These wines, with their fruity and spicy notes, harmonize beautifully with the spiciness of ratatouille. A lighter option could be a Provence rosé, whose fresh and fruity character provides a nice balance.

As for beer, a Bière de Garde, a traditional French farmhouse ale, would pair well. These beers often have a slight malty sweetness and subtle fruitiness that doesn’t overpower, allowing them to complement the flavors of the ratatouille without competing. A Saison, known for its dry, slightly tart, and often spicy character, is also a great match, especially if you prefer a beer that can cut through and refresh the rich vegetable aromas of the ratatouille.