Ratatouille

Homemade Ratatouille

Ratatouille derived from the Occitan term “ratatolha” and the French words “rata” meaning chunky stew and “touiller” which means to toss food or stir up.

Today, I was browsing some vegetarian recipes to decide what to cook, and since I have a few vegetarian friends, I thought Ratatouille would be a great choice. Familiar with a few similar dishes, I felt this one offers a nice selection of vegetables and aromas, making it quite comforting to enjoy either at home or in a restaurant. The dish has a rich history, dating back to the 1800s, originating from Nice, France.

The dish is considered as a stew, which is why it has such a long history, as stews are generally found worldwide.

In the original recipe, basil is included, but I substituted thyme, which I adore, and it complemented the dish nicely. The vegetable mix consists of eggplant, tomatoes, courgettes, bell peppers, onions, and garlic (I opted for black garlic, which offers a slightly different taste that's less pungent and a bit tangy if you prefer!). To finish, I added a few drops of lemon juice and vegetable oil. The result was very delicious and light. For spices, I included a pinch of salt, black pepper, and turmeric for color!

Instructions :

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Slice the vegetables mentioned above into layers

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• Arrange them neatly in the Pyrex until it's full.

• In a separate saucepan, combine the salt, black pepper, turmeric, and black garlic. Add some hot water, bring it to a boil for a few minutes, and then pour it into the dish.

• Preheat the oven to 180 degrees and cook for 20 minutes.

• The dish can be served with yogurt and bread!

• Enjoy your meal! :)