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Sep 20

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Ratatouille

Ratatouille originally from the region of Provence, France. Southern France is known for warm climate suitable for growing eggplant (the key ingredient), zucchini, tomatoes, peppers, onions and garlic, to make a ragout-like blended vegetable stew.

All ingredients combined and ready for the final stage of cooking.

All ingredients combined and ready for the final stage of cooking.

 

For the best flavor each of the veggies should be cooked separately then, combined and baked to finish.

Herbs like basil, marjoram and oregano add a the robust and earthy tones.

A similar medley in Italian cuisine, where it is called, ciambotta. In Catalonia – samfaina. And in Greece – tourlou.

This is an easy dish to prepare and it is a terrific end of summer food.

I try to use very little oil and a non-stick pan is best for sauteing the vegetables.

Here is a classic recipe.

 

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