D'aucy Ratatouille 360 g (Pack of 12)

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The most famous of all Provencal vegetable dishes though would have to be Ratatouille. Originally a food of the poor, it is a braise made from a medley of summer vegetables: eggplant, zucchini, peppers, tomatoes, herbs and whatever else is at hand.

As tempting as it is to throw all the vegetables into the pot and cook them at the same time, don’t! That’s the path to a big pot of flavourless mush. You simply can’t get any colour on them this way (they just go watery and stew in their own juices) and because each vegetable takes a different length of time to cook, you will inevitably overcook some. Lastly, add fresh basil and seasonings. Serve immediately, or let it cool to room temperature before refrigerating for later. Extra-virgin olive oil deserves a shout-out. We’re only using as much as necessary, so this ratatouille is not greasy like some can be. Apart from rice, you can also never go wrong with serving your ratatouille with pasta. I love how the caramelized juices from the veggies serve as the sauce to pasta. It’s pure genius!Tomato puree for sauce – Chop the tomato and blitz using your appliance of choice. No need to do this if using canned crushed tomato or passata; The French know how to cook, and this concept is definitely one to follow. Ratatouille combines a large volume of late-summer vegetables that have different cook times. If you tried to throw them all into a pot at once, none of the veggies would have a chance to caramelize, the eggplant would fall apart by the time the zucchini is tender, and your ratatouille would probably never meet its full potential. Ratatouille is a great make-ahead recipe. It tastes even better the next day and reheats beautifully. (You can also freeze extra ratatouille for later.)

Aside from the heartiness it brings, bread also adds a wonderful contrast. It’s also perfect for dipping and sopping up all those lovely veggie juices! How can anyone say no to that? Standard advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes. This is to keep your family safe. How long can you keep Ratatouille’s Ratatouille in the fridge? To prepare, just grill your bread slices with olive oil until toasted. Have a small bowl of olive oil with balsamic vinegar for dipping. 14. Rice PilafMeanwhile, make a simple tomato sauce on the stovetop. Stir the roasted vegetables into the simmering tomato sauce as they’re ready. Ratatouille turns basic vegetables into magic. Even if you don’t typically love eggplant or summer squash, I bet you’ll enjoy this ratatouille. Fresh thyme and basil– Thyme is for the braising, and basil for a fresh finish. Plenty of alternatives exist here so don’t fret if you don’t have these two exact herbs. A sprinkle of dried oregano instead would be totally at home, or even mixed herbs for that matter. To finish, fresh parsley would go down a treat;

Just because ratatouille is all-veggie, doesn’t mean it can’t count as a stand-alone meal. In fact, the stew is incredibly hearty and flavorful as it is, I bet you won’t even yearn for meat or anything else. Keep it simple. France is famous for its intricate recipes even for stews and soups, although ratatouille is one of the lightest French stews ever (especially compared to a hearty, meaty Beef Bourguignon). So keep it simple and choose a side or main that highlights the delicious variety of summer veggies in ratatouille. You can pair your ratatouille with a bowl of steamed white rice for a simple and nourishing lunch or dinner. Or, you can add some basil and fresh sun-dried tomatoes to your rice for an extra punch of flavor. 8. QuinoaThis recipe is a little different. We’re going to roast the vegetables until they’re deliciously caramelized on the edges and a little dehydrated (no squeaky or mushy zucchini here). Then, we’ll add those perfectly roasted veggies to a simmering fresh tomato sauce. Put the pan into a hot oven or under a grill and cook until the vegetables are turning brown. Give them a stir every now and then to brown them evenly. It is not essential to brown the veg at all but it gives the finished dish a richer taste. (If preferred, you can also brown them in a frying pan, one vegetable at a time). Oh, here’s another creative approach: want the perfect antipasto to your ratatouille? Slice up some cheese and Italian sausage, and you’re all set! 7. Rice 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 Ok, one more reason to love ratatouille—you can serve it so many different ways! Here are a few ideas: