Epicure Ratatouille Niçoise, 375 g, Pack of 12

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He built our rough-hewn log cabin when I was seven years old, and I spent much of my childhood roaming the woods and getting my hands dirty. This summer, we sampled authentic French ratatouille in Provence. I liked some ratatouille more than others, so I vowed to come up with my own favorite ratatouille recipe when I came home. Today is the day! Olive oil - the oil of choice for sautéing the vegetables with the added benefit of adding rich fruity olive flavor to the stew. Here’s the thing about ratatouille; it’s ridiculously versatile. Served piping hot, it becomes a warm comfort food equally good as the main course or a side dish. Eaten cold, straight from the fridge, the flavors are brighter and more pronounced. There are so many ways to enjoy ratatouille. Here are a few of my favorites.

Meanwhile, warm 2 tablespoons of the olive oil in a large Dutch oven or soup pot over medium heat. Add the onion and ¼ teaspoon salt. Cook, stirring occasionally, until the onion is tender and caramelizing on the edges, about 8 to 10 minutes. Please let me know how your ratatouille turns out in the comments! It’s a little labor intensive, as all good ratatouilles are, but I hope it proves 100 percent worth the effort. Add oil to a large heavy lidded pot or dutch oven and set the pot on the stove over high heat. When the oil is hot, add the eggplant and zucchini. Sprinkle with a pinch of salt and a few grinds of pepper. Cook, stirring often, until the vegetables soften and start to brown, about five minutes. Because ratatouille contains non-acidic vegetables, it has to be pressure canned. I’ve seen recipes out there that claim you can use the water bath method for ratatouille. It’s downright dangerous; there isn’t enough acid in ratatouille to make water bath canning safe. PASTA BAKE - under-cook the pasta slightly, then mix through the ratatouille and pour into an ovenproof dish. Top with grated cheese or breadcrumbs and bake until the top is crispy.Now I know what you’re saying, “But, Tracey, it’s just stewed vegetables? Don’t you get tired of eating the same thing all week? Ratatouille is a Versatile Dish To finish it off, just stir through the basil and it’s ready to serve! Either spoon it into a big shared dish for people to help themselves, or into individual bowls. I also like to add a final drizzle of extra virgin olive oil and an extra sprinkling of fresh basil. Traditionally, all of the vegetables would be cooked individually in olive oil (so that they are all cooked properly) and then combined together and simmered in the sauce. However, we love that this ratatouille recipe can all be done in one pot. You could also roast all the vegetables and then finish them in the sauce. Variations Process the filled jars in your prepared pressure canner for 75 minutes. The lid with the writing on it is new and has never been processed. Never reuse lids once they have been processed. I tried this recipe with canned tomatoes and it didn’t taste nearly as nice. You can do it if you have to (use one large 28-ounce can of crushed tomatoes), but fresh tomatoes really are best. Eggplant

I garden, even when the only space available is the rooftop of my apartment. I’ve been a knitter since age seven, and I spin and dye my own wool as well. And if you can ferment it, it’s probably in my pantry or on my kitchen counter. I can’t go more than a few days without a trip deep into the Pennsylvania State Game Lands looking for mushrooms, edible plants, or the sound of the wind in the trees. Courgette (zucchini) - Look for a vibrant and rich colour courgette. Don't choose one that is too big, as they tend to be watery and flavourless. Ratatouille is traditionally made with courgette, also known as zucchini, bell peppers, aubergine, also known as eggplant and tomatoes. Lastly, add fresh basil and seasonings. Serve immediately, or let it cool to room temperature before refrigerating for later. At this point, give it another gentle stir, and it’s ready to serve. You can also let it cool and put it in the fridge.

Ratatouille

Serve: If you have time, cover and allow the ratatouille to rest in its warm pot for 1 hour or so before serving. When you’re ready to serve, ladle into bowls. Optionally, top each with a sunny side up egg and pass around some crusty bread for dipping. Enjoy warm, at room temperature, cold, any which way!