Making Ratatouille is a Natural Choice for Summer Favorites in the Garden
Summertime Essence
Ah, summer – the season of sun-soaked days, vibrant blooms, and abundant garden-fresh produce. What better way to celebrate the bounties of summer than by whipping up a classic French dish that embodies the season’s essence? Yes, you guessed it right – we’re talking about the delectable Ratatouille! No, not the animated movie (though that’s delightful too), but the mouthwatering culinary masterpiece made from garden-grown eggplants, zucchini, peppers, and tomatoes. Join us on a journey to your edible garden as we pluck the finest ingredients and dive into the enchanting world of Ratatouille. The history of Ratatouille is as rich and diverse as the dish itself. While the origins of Ratatouille are rooted in the Mediterranean region, particularly in France, the dish has evolved over time and has been influenced by various cultures and culinary traditions.
Celebrating Traditions for Everyone
The concept of cooking a medley of vegetables together is not unique to Ratatouille. Similar dishes have been prepared in various cultures throughout history. The ancient Greeks and Romans, for instance, created dishes combining vegetables and herbs, reflecting their appreciation for fresh produce. Ratatouille, as we know it today, finds its primary roots in the southeast region of France. The dish was traditionally made by stirring up various ingredients available in the garden as we did today at the Atlanta Botanical Garden. Ratatouille’s reliance on fresh vegetables, herbs, and olive oil aligns well with modern health-conscious and farm-to-table culinary trends. Its nutrient-rich and vibrant nature makes it a favorite among those seeking nutritious and flavorful meals.
The history of Ratatouille is from centuries of culinary influences with a connection to the land. What began as a simple, local dish in France has grown to become a beloved symbol of French and Mediterranean cuisine, celebrated worldwide for its heartwarming flavors and rich history. Just add goat cheese and you have me at hello.
Summer Garden Ratatouille
Ingredients
- 1 medium eggplant, peeled, cubed, and salted*
- 1 tablespoon Kosher salt
- 2 tbsp extra-virgin olive oil
- 1 onion, chopped
- 4-5 cloves garlic, chopped
- 2 zucchini, diced
- 1 red bell pepper, seeded and diced
- 3 Roma tomatoes or 1 large heirloom, diced
- 1 14.5 ounce can diced fire-roasted tomatoes
- 1/2 tsp sea salt
- Fresh cracked pepper to taste
- 1 tbsp aged balsamic vinegar
- 10 fresh basil leaves, chiffonade cut
- 2 ounces crumbled goat cheese (optional)
Instructions
- Peel and dice eggplant into 1/2-inch cubes. Place diced eggplant into a colander. Generously salt eggplant and let sit for 20-30 minutes. Salting removes excess liquid and some bitterness. Rinse salt off of eggplant, drain, and pat eggplant dry before adding to the dish.
- Heat 2 tablespoons of extra virgin olive oil in a heavy-bottomed pot on medium-high heat. Sauté chopped onions for 3 minutes before adding chopped garlic and sauté for 1 more minute. Add in diced eggplant and cook for 4-5 minutes stirring often and adding a few tablespoons of water if needed.
- Next, add diced zucchini, bell pepper, dice tomatoes, and diced jalapeno and stir. Add 1 can of diced tomatoes, sea salt, and fresh cracked pepper, and let simmer for 10 minutes on medium heat. Remove from heat.
- Stir in balsamic vinegar and fresh chopped basil. Top with crumbled goat cheese to serve.
