Ingredient
Aubergine, courgette, pepper, and tomato simmered together with olive oil and fresh herbs - ratatouille is one of those dishes that is far greater than its ingredient list suggests. Originating in the sun-soaked region of Provence in southern France, and particularly associated with the city of Nice, this humble vegetable stew was traditionally a way for farmers and home cooks to make the most of the summer glut. Centuries later, it remains one of the most beloved dishes in the French repertoire.
The method here is straightforward and deeply satisfying. Onion and garlic go into a generous pour of olive oil over medium heat, softening gently for three to four minutes before the main vegetables arrive. Diced aubergine, red pepper, and courgette are added together and given eight to ten minutes to begin softening and taking on a little colour at the edges. There is something almost meditative about stirring a pan of slowly yielding summer vegetables.
Crushed tomatoes go in next, along with fresh basil, thyme, and parsley, pulling everything into a cohesive, fragrant stew. From here, ratatouille simply needs time - a low simmer of 20 to 30 minutes allows the vegetables to turn completely tender and the flavours to meld into something that tastes unmistakably of the south of France.
One of ratatouille's great virtues is its versatility. Serve it hot alongside grilled fish or roasted chicken, spoon it over crusty bread for a simple lunch, or let it cool completely and eat it at room temperature - it is arguably even better the next day, once the flavours have had time to deepen overnight. A scattering of fresh basil just before serving is all the finishing it needs.
