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Jul. 15, 2007
What is Ratatouille?
Ratatouille( pronounced 'rat uh too ee'), is a classic French vegetable dish. Primary ingredients in this stew- like dish are eggplant, zucchini squash( summer squash is often used in addition to zucchini), bell peppers, onions, tomatoes and garlic. The vegetables are usually seasoned with herbs and spices, then sautéed. The use of slow cooking is advantageous to the taste and development of ratatouille. Allowing the diverse vegetable flavors to meld together slowly and acquire the taste of the seasoning, creates a sauce of sorts and produces a rich, earthy mélange of fresh flavors.
 Would your child like being a chef, they just might after watching Ratatouille or reading the Art of Ratatouille. Add a little flavor to school this summer by allowing your child to make the grocery list; go shopping at the farmers market along with preparing and serving dinner. Your child will be learning using all five senses, building confidence while preparing a meal for the whole family.
Ratatouille Featured in Usborne 30 Healthy Things to Cook and Eat Recipe Cards These wonderful Recipe Cards are made kid friendly yet delicious and healthy. Why not let your child dazzle dad for dinner with Ratatouille.
Ingredients: Serves 4
1 lb. of ripe tomatoes (about 4 medium ones)
2 onions
3 zucchini
1 eggplant (weighing about 1 lb.)
1 yellow or red pepper
3 Tbsp. olive oil
1 garlic clove, crushed
1/2 tsp. dried oregano (or Italian seasoning)
1/2 can (3 oz. tomato paste)
a pinch of salt and pepper
8 large basil leaves ripped into small pieces
Directions:
Cut a cross into the bottom of each tomato. Put them into a heatproof bowl, then fill a second bowl with cold water.
Cover the tomatoes with boiling water. After 2 minutes, use a spoon to put them into the cold water for 2 minutes.
Lift the tomatoes out, peel them and cut them into quarters.
Peel the onions, cut them in half and then chop them finely.
Cut the ends off the zucchini, then cut them in half lengthways. Cut them into strips, then cut them into chunks.
Cut up the eggplant the same way.
Cut the ends off the pepper and remove the seeds. Then cut it into thin strips.
Put the oil and onions into a large saucepan. Cook them over low heat for about 10 minutes, until the onions are soft.
Add the vegetables, garlic, seasoning, tomato paste, salt and pepper to the onions in the pan. Stir everything well.
Cook the ratatouille (keep stirring) on medium heat for about 3 minutes. Then turn down the heat, so that it is bubbling gently.
Put a lid onto the pan. (Lift the lid and stir it every now and then.) Cook the ratatouille for 20 minutes, then remove the lid and cook it for 10 minutes. Stir in the basil. Serve.
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