D'aucy Ratatouille 360 g (Pack of 12)

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Capsicum / bell peppers– Cook the capsicum for about 3 minutes just to cook the outside, while keeping them sufficiently firm on the inside so they don’t turn to mush when braised. You won’t get browning on the capsicum during this short cook time but that’s fine, this still enhances the flavour; This summer, we sampled authentic French ratatouille in Provence. I liked some ratatouille more than others, so I vowed to come up with my own favorite ratatouille recipe when I came home. Today is the day!

Meanwhile, warm 2 tablespoons of the olive oil in a large Dutch oven or soup pot over medium heat. Add the onion and ¼ teaspoon salt. Cook, stirring occasionally, until the onion is tender and caramelizing on the edges, about 8 to 10 minutes. Crumble up some savory and smoky Italian sausage and sprinkle it over your ratatouille for an explosion of meat and veggie goodness! Vegetables grow in abundance here, and many of the area’s most famous dishes make the most of them. Nicoise salade, soupe au pistou (vegetable soup with pesto), pissaladiere (onion and anchovy “pizza”) and olive tapenade are just some of Provence’s greatest vegetable-driven hits (recipes coming one day, I promise 😂)! Here’s another dish that can benefit from a ratatouille (and vice versa): a creamy and cheesy polenta. Riced cooked in butter, garlic, and sherry, mixed with earthy mushrooms, and then topped with a savory ratatouille? Oh boy! Who needs meat when you have that combination of lovely flavors?

D'aucy Mixed Vegetables

Meanwhile, heat the olive oil over a low heat, add the onion and cook until very soft, but not browned (about 8 minutes), adding 3 cloves of minced garlic 5 minutes in. Stir in the tomatoes and juices, and the sprigs of thyme, and simmer until most of the liquid has evaporated. And that’s exactly what I have for you today: the perfect sides that go wonderfully well with the rustic French soup. The salt also tenderises the flesh of the eggplant and makes the eggplant absorb less oil when cooking. Common wisdom also claims that salt removes the bitter taste in eggplants. However the reality is modern eggplants have had any bitterness bred out of them so it’s not a necessary step today. So, there you have it. These are just a few ideas that shows how Ratatouille can be the gift that keeps on giving. I can’t believe I ever thought it was so bland and boring! 😂 Consider me a convert. 🙂 – Nagi x I love the visual combination of green zucchini and yellow squash. If you want to use two of one type instead of both, no problem. Bell Pepper

A ragout, of course, suggests something cooked long and slow on the hob – but there is some debate about whether the constituent parts should be cooked together, or separately. Larousse Gastronomique notes that "according to the purists, the different vegetables should be cooked separately, then combined and cooked slowly together until they attain a smooth, creamy consistency." It then, with characteristic Gallic insouciance, goes on to give a recipe in which everything is lumped in together and pedants be damned. Preheat the oven to 190°C. Slice the vegetables on the mandolin and place onto separate plates. You want to layer them in the dish on top of the tomato sauce in a repeating pattern. Work around the edge then do the middle Although, until recently, most Provençal kitchens are unlikely to have boasted an oven, ratatouille, as we have noted, is not a dish with much history, so Nigel Slater's recipe, which cooks the vegetables separately and then bakes them for 40 minutes with sliced tomatoes, seasoning and thyme, seems like the perfect solution to the insipidness of my previous attempts. This is another style of ratatouille altogether – and more like a very superior roasted vegetable medley for my taste, although it comes into its own cold the next day. But surely ratatouille ought to have some sort of sauce? The modern version Now, if you want something as filling as rice, but don’t want all the calories, opt for quinoa instead. It’s just as hearty, but minus all the guilt! Just before serving, re-heat if desired, then put the ratatouille under a hot grill until lightly browned. Serve with extra virgin olive oil and crusty bread.

Marks and Spencer Crisp & Natural Sweetcorn

Tossing the vegetables lightly in oil raises their surface temperature, which helps us achieve those delicious caramelized edges. Finally, stirring a teaspoon of olive oil into the pot offers some extra richness and herbal flavor. Don’t skip it! Fresh Basil & Seasonings Toss the eggplant with olive oil and salt on one baking sheet, and the squash and bell pepper on another baking sheet. Arrange the vegetables in an even layer. (Using two pans gives the vegetables room to breathe and lets us split the veggies by cook times.)