How to Cook Ratatouille, or: How to be Versatile.
As we enter into 2021 and leave 2020 (far) behind, it’s important to try and have some perspective. And, in my opinion, nothing inspires this more than good food. I know this isn’t so much an original thought as a cliche one, but it’s true.
Ratatouille is just such a food. There’s a mystique to it (at least in the United States) — born from its French connotations and its American pop-culture presence a la Pixar — which belies its simplicity and unpretentious origins. In addition, it’s ingredients seem insubstantial, but the end result is surprisingly complex, comforting, and hearty.
I’m not going to delve into an anecdote about my experience of eating the dish, because no likes reading those unless you want eat it while praying and making love; It’s just not very helpful. But, what is ratatouille?
Ratatouille is a “peasant dish” that comes from the Provence region in the south of France (the name itself can be taken to mean something like “a mix”); it’s a vegetable stew made traditionally with onions, zucchini, bell pepper, eggplant, and tomatoes, seasoned with garlic and simmered in olive oil. Each ingredient is added to the pot one at a time, adding to each other as they build the sauce and flavors; the end result is a well-married and balanced one, with a silky texture and substance that’s not at all heavy.
The true genius of the dish, however, and no doubt part of the reason the dish has endured, is its versatility.
For a food to be versatile it needs to retain a sense of itself. It can be altered by new additions, is comfortable being served in different temperatures, and has an ability to be stretched — serving as the building block of another dish, or having the wherewithal to be saved when other ingredients, money, or motivation are scarce.
Basically, Ratatouille can be served by itself, hot or cold; topped with shredded Parmesan and a fried egg; served over rice; drained and used as pizza toppings; used as the base of a summery pasta sauce. Or, if you still have some left and don’t feel like eating it anymore, it freezes wonderfully!
Here’s my recipe for Ratatouille, which serves about four people and can stay good in the fridge for about a week: In a large pot, heat about two tablespoons of olive oil, then add a medium-sized chopped onion and two cloves of minced garlic. Once fragrant, add in a chopped red bell pepper and let cook down. (Here you can deglaze with a light pour of balsamic vinegar, but this is optional.) Then, in this order, add in a pound of cubed eggplant, a pound of chopped zucchini, and a pound of roughly cut hothouse or heirloom tomato; allow each to cook down into the dish and release some if its juices before adding the next. (Cooking the ingredients in this order not only builds the sauce, but it relives the need of adding additional oil.) Once all ingredients are added, stir well and simmer until the dish has desired texture, soft and silky. Enjoy!
