French Provencale Ratatouille Recipes

RATATOUILLE FRENCH VEGETABLE STEW

Steps:

• Rince and cut all vegetables into cubes or strips.
• Mince garlic and onion.
• Heat olive oil in 3 different pans or in a skillet one time after the other. Fry in each 1/3rd of onion and garlic with one of the 3 vegetable: zucchini, then eggplant, then red bell pepper. Season with salt, pepper and herbes de Provence.
• When vegetables are soft, pour into a large pan.
• Pour olive oil in a large pan. Fry onion and garlic for a few minutes.
• Then add bell pepper, fry for 5-10 more minutes, stirring occasionally.
• Season with herbes de Provence, salt and pepper.
• Then add zucchini, fry again for 5-10 minutes, stirring occasionally. Add more olive oil if necessary.
• Finally add eggplant and fry again. Same thing adding olive oil if necessary and stirring occasionally.
• Finally add cubed tomatoes or tomato pulp and bay leaves.
• Cook for 20 min to 1 hour at medium-low heat. Adjust seasoning if necessary.

RATATOUILLE PROVENCALE

Steps:

• Pour olive oil into a large pot over high heat. Add onions and garlic and saute for 2 minutes. Reduce heat and add tomatoes, eggplants, zucchini, tomato puree, herbes de Provence, salt, and pepper. Cover and simmer for 30 minutes.
• Uncover and check the level of liquid in the pot. Continue cooking for 30 minutes, uncovered if there is too much liquid, or covered if the amount of liquid looks right.

PROVENCAL RATATOUILLE RECIPE

Steps:

• Preparation of the peppers: Cut the red and green peppers into thin sections after having seeded them, without removing the skin. Blanch them in boiling water for a few minutes to make them more digestible. Remove from the water when slightly softened. Drain water over a colander.
• Meanwhile, trim the eggplants into cubes with their skin. First cut them in the direction of their length, then cut perpendicularly to get dice.
• Peel and crush two garlic cloves.
• Wash and chop the parsley.
• Lightly heat half a cup of olive oil in a skillet. (Preferably a Provencal olive oil!)
• When the pan is hot but not too hot (because the olive oil loses its beneficial qualities if it's burnt), sauté the aubergines with garlic and a large handful of parsley.
• Stir occasionally.
• Preparation of the tomatoes: Score the bottom of the tomatoes. Dip the tomatoes in boiling water for about 3-5 minutes for ease of peeling the skin.
• Wait until they cool to cut and seed them. You can fry the tomatoes with peppers or separately, still with olive oil and garlic. Stir occasionally.
• Slice the onions.
• In another pan, brown the onions with two tablespoons of olive oil, then add the peppers. After about 10 minutes, or as soon as the peppers have softened, add the tomatoes. Stir often to prevent vegetables from clinging to the bottom of the pan.
• Remember to check the eggplant, which should brown a little on the flesh side. Remove the eggplant from the heat once it begins to brown.
• Preparation of zucchini: Cut zucchini into cubes. Prepare two cloves of garlic again, and chop parsley.
• Brown zucchini cubes in a skillet over medium heat in the preheated olive oil. You can use a little less oil than for eggplant.
• Add the pressed garlic, and a good handful of chopped parsley. Stir often. Add a spoon of olive oil to the zucchini if necessary.
• When the zucchini is browned, season with salt and pepper.
• Stop cooking already cooked vegetables, and drain juices. Watch the others as they must not be crisp.
• Bake the ratatouille: When all the vegetables are cooked and drained, mix them in a casserole dish.
• Add thyme sprigs and bay leaves.
• Adjust the seasoning according to your taste.
• Cover and simmer in the oven (150C or 300F) for at least two hours (minimum). Stir occasionally.
• Serve and enjoy!

CLASSIC FRENCH RATATOUILLE

Steps:

• Rinse and dice the aubergines (eggplants). Place in a colander, sprinkle with salt. After 1 hour, rinse under running water and blot dry with paper towels.
• Peel and thinly slice the onions and garlic (remove the growing tip from the garlic). and fry lightly in olive oil, in a deep cooking pan, over medium heat. After a few minutes, add the diced aubergines.
• Rinse the peppers, remove the seeds and membrane and cut into fine strips. Add to the pan when the onions and aubergines are nicely browned. Add the thyme and rosemary sprigs, and season with salt and pepper.
• Peel the tomatoes and remove the seeds (I omit this step). Chop roughly.
• Rinse but do not peel the courgettes (zucchini) and cut into evenly sized pieces. Add the tomatoes and courgettes about 20 minutes after the seasoning, stir the contents of the pan and continue cooking until the vegetables have released their juices and begin to break down.
• Remove the herbs and adjust the seasoning before serving.

REMY'S RATATOUILLE

Steps:

• Preheat oven to 450°F.
• Line a baking sheet with foil.
• Place pepper halves on the baking sheet, cut side down.
• Roast until the skins loosen, about 15-20 minutes.
• Remove the peppers from the oven and let rest until cool enough to handle.
• Reduce the oven temperature to 275°F.
• Peel the peppers and discard the skins.
• Finely chop the peppers, then set aside.
• In medium skillet over low heat, sauté onion in oil until very soft but not browned, about 8 minutes.
• Add the tomatoes, their juices, thyme, parsley and bay leaf.
• Bring to a simmer over low heat and cook until very soft and little liquid remains, about 10 minutes. Do not brown.
• Add the peppers and simmer to soften them.
• Discard the herbs, then season to taste with salt.
• Reserve a tablespoon of the mixture, then spread the remainder over the bottom of a 10-inch oven-proof skillet (the bottom should be 8 inches).
• Arrange the sliced zucchini, eggplant, squash and tomatoes over the bell pepper mixture in the skillet.
• Begin by arranging 12 alternating slices of vegetables in a pinwheel in the center, overlapping them so that 1/4 inch of each slice is exposed. This will be the center of the spiral.
• Around the center strip, overlap the vegetables in a close spiral that lets slices mound slightly toward center.
• You should have 5 concentric rings of vegetables.
• Set aside. (All vegetables may not be needed - you can use the rest for a frittata.)
• Drizzle the vegetables with 2-3 teaspoons olive oil, then sprinkle with thyme leaves and season with salt and pepper.
• Cover the skillet with foil (I followed Keller's directions and not Remy's - he used parchment!) and crimp edges to seal well.
• Bake until the vegetables are tender, about 2 hours.
• Uncover and bake for another 30 minutes. (Lightly cover with foil if it starts to brown.)
• If there is excess liquid in pan, place it over medium heat on stove until reduced.
• (At this point it may be cooled, covered and refrigerated for up to 2 days. Serve room temperature or reheat in 350°F oven.)
• In a small bowl whisk together the reserved tablespoon bell pepper mixture, oil, vinegar, herbs, and salt and pepper to taste.
• To serve, heat the broiler and place skillet under it until lightly browned.
• Slice in quarters and lift very carefully onto plate with an offset spatula.
• Turn spatula 90 degrees as you set the food down, gently fanning the food into fan shape.
• Drizzle the vinaigrette around plate. Use the crema balsamica to decorate the rim.

FRENCH PROVENCALE RATATOUILLE

Steps:

• Heat olive oil in frying pan.
• Saute onion for 2 minutes.
• Add garlic and cook 1 minute.
• Add eggplant and capsicum and cook 5 minutes.
• Add zucchini, tomatoes, vinegar and stock.
• Season, reduce heat to slow simmer and cover.
• Cook 15-20 minutes.
• Just before serving stir through mustard (as much as you like) and chopped parsley and additional seasoning if desired.