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Star of summer meals, here are the two cooking methods, traditional with separate vegetables, and the quicker method with the same ingredients.
Origin and history of ratatouille
Ratatouille evokes Mediterranean cuisine par excellence. Many variations exist throughout the Mediterranean: bohemian from Languedoc, Niçoise, Sicilian caponata….
It was in 1778 that we found the first trace of the word ratatouille, designating a coarse stew. The abbreviation “rata” appears at the end of the 19th century and refers in military slang to a mixture of beans and potatoes, then a mixture of vegetables and meat. It was only during the 20th century that the word ratatouille took on the current meaning designating a stew of vegetables (tomatoes, eggplants, zucchini, peppers) sautéed separately or together in olive oil.
In reality, the vegetables that are often called Provençal vegetables, which make up ratatouille, are not that old.
- The eggplant from India arrived in the 16th century and was then considered a poisonous ornamental plant.
- The tomato comes to us from America. Originally from Mexico, it also arrived in the 16th century, then with the size of today’s cherry tomatoes.
- Zucchini also comes from the Americas. This cucurbit has long been called squash. The first mention of the name zucchini dates from 1929
- Pepper, a sweet pepper also coming from America but already existed in India.
All this to tell you that ratatouille is not an ancient dish because it obviously could not have been invented before the 16th century. According to historians, ratatouille most likely dates from the 18th century or even much later. The recipe is included in the reference book on Provençal cuisine La cuisine provençale by Jean-Baptiste Reboul published in 1890.
Preparing ratatouille
I give you two methods in the instructions:
- The first that is said is the traditional method, with vegetables cooked separately. This way you can taste the flavors of zucchini, eggplant and pepper. But it takes time. It is often said that this is the true traditional method of the South, I admit that all my acquaintances in Provence say that it is not.
- The second: much faster, with all the vegetables cooked together. I admit that I often do it this way, like many obviously!
Cook for 20 minutes to 1 hour, 1 ½ hours depending on the size of the slices or cubes of vegetables, and whether you prefer ratatouille with vegetables that are still firm or slightly candied, like a creamy stew. I admit I like it a little overcooked.
And if you like eggplant, I offer you the bohemian ratatouille recipe, with eggplant and tomato only.
Ratatouille
An emblematic dish of Provençal cuisine, I’m giving you the ratatouille recipe from my mother who grew up in Marseille. However, there are two options: vegetables fried separately or together, and a longer or shorter cooking time depending on whether you prefer vegetables that are still firm like my mother or tender like me.
To prevent sleep
1 METHOD FOR COOKING SEPARATED VEGETABLES
THEN LET COOK SLOWLY
Don’t hesitate to add a little water to limit the quantity of olive oil.
Enjoy your food !
Enjoy