Food & Drink Magazine

A Simple Ratatouille

By Mariealicerayner @MarieRynr
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What can I say about Ratatouille.  Umm . . .  it's not a rat that can talk.  It's delicious.  I love it.  In all seriousness it is a very tasty dish, and other than all of the chopping of the vegetables, it's very simple to make!
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 Ratatouille is a traditional French Provençal stewed vegetable dish, originating in Nice. Alhough it is commonly  referred to as ratatouille niçoise, ratatouille is a dish which is popular among the entire Mediterranean coast and well known as an easy summer dish.
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It may also be served as a meal on its own, served at room temperature along with some pasta, rice or a nice crusty loaf.
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Tomatoes are a key ingredient, with garlic, onions, courgettes (zucchini), aubergine (eggplant), sweet bell peppers and a mix of herbs.  I have had it with herbs and without herbs, and I love it both ways.
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Today I chose not to use any herbs as I didn't have any fresh herbs at the ready yet . . .  we had it with a loaf of olive bread . . .  this is sooooo fabulous!
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It makes a ton, but that's not a problem because you can eat it with eggs, on its own, in tarts . . .  it is so delicious that you will find yourself digging into it with a spoon, just because . . .
I know  . . .  I am wierd, but you love me anyways.
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Serves 4
Printable Recipe 
Delicious served warm with some crusty bread.  You can also serve it at room temperature.  It's amazing how a few different vegetables put together in this way turn out to be so colourfully delicious!
1 aubergine (egg plant)
3 ripe medium tomatoes, peeled and diced3 medium courgettes (zucchini)
1 large red pepper
1 large yellow pepper
2 medium red skinned onions, peeled
2 TBS olive oil
2 fat cloves of garlic, peeled and crushed
1/2 tsp fine salt
4 TBS hot vegetable stock
2 TBS tomato puree (tomato paste)
1 TBS white balsamic vinegar
1 TBS sugar
sea salt and freshly ground black pepper to taste
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Dice all of the courgettes and the aubergine into 1/2 inch squares, making sure that there is some skin on each piece.  (You will not need the center of the aubergine.)  Dice the peppers and onions into pieces the same size.
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Heat the olive oil in a large deep skillet over medium high heat.   Add the onions, garlic and some fine salt.   Cook, until the onions are almost soft, stirring from time to time and not allowing them to color.   Add the peppers and the courgettes.   Cook for a few minutes longer.   Add the aubergine and the vegetable stock.   Simmer for a few minutes.   Add the tomatoes, tomato puree, the vinegar and the sugar.   Cook for five to 10 minutes, longer stirring frequently.   At the end the vegetables should all be crispy tender.   Season to taste with some salt and pepper.  Serve hot or at room temperature.
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This is one of those simple things that gets even more delicious with each day that passes.  I made this lot on Saturday, and with each day it has gotten tastier and tastier.  I am almost sorry that its all gone now.  Time to make some more I guess!!  If you are wanting to increase your vegetable intake, this is a most delicious way to do it!
Bon Appetit!

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