Ratatouille Niçoise
Ratatouille Niçoise is a classic Provençal dish that beautifully combines the fresh, vibrant flavors of summer vegetables. Traditionally, it features a medley of tomatoes, zucchini, eggplant, bell peppers, onions, and garlic, all gently stewed together with aromatic herbs like thyme and basil. The result is a richly flavorful, colorful vegetable stew that can be enjoyed hot or cold, as a main course or a side dish. Its versatility and the way it brings out the natural sweetness of the vegetables make it a beloved staple in many kitchens around the world.
In recent years, there has been some confusion between Ratatouille and another Provençal dish known as Tian. While both dishes showcase the same vegetables, they differ significantly in preparation and presentation. Ratatouille, as a hearty vegetable stew, involves sautéing the vegetables before simmering them together to meld their flavors. Tian, on the other hand, is more of a baked casserole where the thinly sliced zucchini, tomatoes, and eggplant are layered meticulously in a dish and baked until tender and caramelized. The visual appeal of Tian often leads to it being mistaken for Ratatouille, especially since popular media has sometimes blurred the lines between the two.
Note: In our household, we prepare a version of Ratatouille Niçoise that aligns with our sattvic-inspired diet, which supports a calm mind. To adhere to these principles, we omit the onions and garlic. Despite these modifications, our Ratatouille remains just as delightful and satisfying. The essence of the dish – its celebration of fresh, seasonal vegetables – remains intact.
Enjoy this wonderful summer dish à la Provençal, served here with a simple riz (rice).
INGREDIENTS
Ratatouille Niçoise
Ingredients
- 1/2 aubergine
- 1 small courgette or 1/2 large one
- 2 ripe tomatos
- 1/2 bell pepper
- olive oil
- 2 tbsp dried herbs (such as herbes de Provence, or thyme and basil)
- salt and pepper
- fresh herbs for decoration optional
For the rice
- 3/4 cup long grain rice
Instructions
Prepare the Ratatouille
- Cut the aubergine in 1-1,5 cm cubes, the zucchini in 2-3 cm pieces. Core and deseed the bell pepper, then cut it into thin strips.Shortly overboil the tomatos in hot water to be able to peel them. With a sharp knife, take off the peel and cut the flesh into pieces.
- In a pan with lit or pot, heat 3 tablespoons of olive oil over medium heat. Add the aubergine cubes and cook until they begin to soften and brown, about 5 minutes per side. Take them out of the pan and set aside.
- In the same pan or pot, add 1 more tbsp of oil. Sauté the zucchini and the pepper for ca. 5 minutes. Add the tomatos, the aubergine, the herbs, some salt and cook, covered with a lid, for ca. 20 minutes. Stir frequently!
Cook the rice
- Rinse the rice until the water is translucent and place the rice into a pot.Add 1,5 cups of water, some salt (optional) and cook until all the water is absorbed. Cover the pot with a lid, turn of the heat and let the rice steam for another 5-10 minutes.
Serve
- Season the ratatouille with salt and pepper. Serve it warm or cold, nicely placed on the rice and decorated with some fresh herbs such as basil or thyme.