How to make ratatouille

Patsy R. BrumfieldThe Southfacin' Cook

Patsy R. Brumfield
The Southfacin’ Cook

RATATOUILLE (pronounced RAT-tuh-TOO-ee)

For you Gen Xers or Yers, this is not a recipe about a rat, who directs a clueless chef in a French restaurant. Actually, I didn’t even see that movie, but I’ve seen trailers.

Ratatouille is a veggie melange or medley that makes a great side for almost any main dish. It also keeps well in the fridge to microwave for lunch or a snack.

I like it because it’s tasty and fun to make. This approach comes from “Ten Dollar Dinners” cook Melissa D’Arabian, who married a Frenchman and advises it’s made in a special order required by her mother-in-law: Remember EZPOT.

Ratatouille

  • Servings: 4-6
  • Time: 45 mins
  • Difficulty: easy
  • Print

EQUIPMENT

  • chopping board
  • chopping knife
  • paring knife
  • wooden spoon
  • medium dutch oven
  • large bowl
  • large strainer to remove veggies as they cook

INGREDIENTS

How to make ratatouille like a New Orleans native (photo by Patsy R. Brumfield/Southfacin' Cook)

How to make ratatouille like a New Orleans native (photo by Patsy R. Brumfield/Southfacin’ Cook)

  • 1 eggplant
  • 1 zucchini
  • 1 bell pepper (I like orange)
  • 2 medium onions
  • 3 medium tomatoes, cored
  • 2 tablespoons garlic
  • 1 tablespoon fresh or dried basil
  • 1 tablespoon fresh thyme
  • 1/4 cup red wine
  • 2-3 tablespoons red wine vinegar
  • salt and pepper as you go along
  • olive oil

LET’S GET STARTED

Wash veggies, begin to prep each in bite-size pieces. Try to keep them close to the same size for uniform cooking.

How to make ratatouille like a New Orleans native (photo by Patsy R. Brumfield/Southfacin' Cook)

How to make ratatouille like a New Orleans native (photo by Patsy R. Brumfield/Southfacin’ Cook)

How to make ratatouille like a New Orleans native (photo by Patsy R. Brumfield/Southfacin' Cook)

How to make ratatouille like a New Orleans native (photo by Patsy R. Brumfield/Southfacin’ Cook)

How to make ratatouille like a New Orleans native (photo by Patsy R. Brumfield/Southfacin' Cook)

How to make ratatouille like a New Orleans native (photo by Patsy R. Brumfield/Southfacin’ Cook)

Drizzle olive oil to cover the bottom of your dutch oven, medium heat. Add eggplant pieces, little salt/pepper.

How to make ratatouille like a New Orleans native (photo by Patsy R. Brumfield/Southfacin' Cook)

How to make ratatouille like a New Orleans native (photo by Patsy R. Brumfield/Southfacin’ Cook)

Stir occasionally. Brown 5 minutes. Remove to large bowl.

How to make ratatouille like a New Orleans native (photo by Patsy R. Brumfield/Southfacin' Cook)

How to make ratatouille like a New Orleans native (photo by Patsy R. Brumfield/Southfacin’ Cook)

Same for zucchini, then peppers, then onions. Add more olive oil, if you need it.

Careful, you may want to lower your heat a little because a dutch oven can get very hot, even on medium heat.

EZPOT – eggplant, zucchini, peppers, onions and tomatoes. Now, it’s time for the tomatoes. They’re likely to sizzle a bit and help de-glaze pan, if the onions haven’t already.

How to make ratatouille like a New Orleans native (photo by Patsy R. Brumfield/Southfacin' Cook)

How to make ratatouille like a New Orleans native (photo by Patsy R. Brumfield/Southfacin’ Cook)

Cook 4 minutes. Remove to the bowl with the other veggies.

In your empty pan, add garlic, herbs and wine.

How to make ratatouille like a New Orleans native (photo by Patsy R. Brumfield/Southfacin' Cook)

How to make ratatouille like a New Orleans native (photo by Patsy R. Brumfield/Southfacin’ Cook)

After 2-3 minutes, return all veggies to the pot. Be careful not to cook too much – mooshy veggies aren’t good. Heat about 5 minutes until everything’s re-heated and coated with the herb-wine.

How to make ratatouille like a New Orleans native (photo by Patsy R. Brumfield/Southfacin' Cook)

How to make ratatouille like a New Orleans native (photo by Patsy R. Brumfield/Southfacin’ Cook)

Remove from the heat. Add several sprinkles of red wine vinegar.

How to make ratatouille like a New Orleans native (photo by Patsy R. Brumfield/Southfacin' Cook)

How to make ratatouille like a New Orleans native (photo by Patsy R. Brumfield/Southfacin’ Cook)

Stir gently. Check for seasoning, add salt/pepper if needed. SERVES 6.

SERVE: As a delicious side dish with almost any entree.

How to make ratatouille like a New Orleans native (photo by Patsy R. Brumfield/Southfacin' Cook)

How to make ratatouille like a New Orleans native (photo by Patsy R. Brumfield/Southfacin’ Cook)

Come back to NewinNOLA.com  for “Southfacin’ Cook,” where Patsy explains the basics to Southern cooking and eating. Contact her with suggestions, questions or requests at patsy.brumfield@gmail.com.

Click here for previous recipes from Patsy. And here is our complete list of recipes.


Creative Commons License
This work by Patsy R. Brumfield is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

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