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!

Sweat eggplant– Sprinkle the eggplant with salt then set aside for 30 minutes to make them sweat. By this, I mean that the salt will draw water out of the eggplant and you’ll see little beads of moisture on the surface. Ratatouille is incredibly moist and tender, so it’s nice to give it a drier and chewier companion. A lean and flavorful piece of veal fits the bill. Put the pan into a hot oven or under a grill and cook until the vegetables are turning brown. Give them a stir every now and then to brown them evenly. It is not essential to brown the veg at all but it gives the finished dish a richer taste. (If preferred, you can also brown them in a frying pan, one vegetable at a time). The single most important thing that differentiates meh Ratatouille from holy-cow-this-amazing Ratatouille? Pan-searing each vegetable separately before bringing them together in a pot to braise. Most recipes will have you (attempt to) sauté everything in one pot at the same time but you will achieve a far better outcome by cooking them separately. This way offers much better control over how much each vegetable gets cooked so you don’t end up with a pot of overcooked mush (the #1 Ratatouille offence, right there!). You also get some browning on the vegetables, and as we know, colour = flavour!! What is ratatouille? Apart from rice, you can also never go wrong with serving your ratatouille with pasta. I love how the caramelized juices from the veggies serve as the sauce to pasta. It’s pure genius!Crumble up some savory and smoky Italian sausage and sprinkle it over your ratatouille for an explosion of meat and veggie goodness! On one baking sheet, toss the diced eggplant with 2 tablespoons of the olive oil until lightly coated. Arrange the eggplant in a single layer across the pan, sprinkle with ¼ teaspoon of the salt, and set aside. 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 Ratatouille is a vegetable stew originating from Provence, a part of France on the Mediterranean coast known for its warm climate and excellent regional food. If you want something rich and decadent to counterbalance the freshness of the vegetables, pair it with some moist and tender pork chops. Yum. 3. Lamb

Tip into a serving dish and serve hot with the remaining basil sprinkled on top. Or allow to cool, transfer into a bowl, and sprinkle with the rest of the basil before stirring. Ratatouille is a great make-ahead recipe. It tastes even better the next day and reheats beautifully. (You can also freeze extra ratatouille for later.)The juice of the veggies serves as the sauce of the crisp polenta. Topped with goat cheese, the flavors and textures create a cozy and comforting meal. 13. Bread Stir in the peppers, garlic, sugar, some salt and pepper and half the basil. Mix well and cover with a lid. Cook over a very gentle heat for 20 minutes. This recipe is a little different. We’re going to roast the vegetables until they’re deliciously caramelized on the edges and a little dehydrated (no squeaky or mushy zucchini here). Then, we’ll add those perfectly roasted veggies to a simmering fresh tomato sauce. Now, if you want something as filling as rice, but don’t want all the calories, opt for quinoa instead. It’s just as hearty, but minus all the guilt!

Capsicum / bell peppers– Cook the capsicum for about 3 minutes just to cook the outside, while keeping them sufficiently firm on the inside so they don’t turn to mush when braised. You won’t get browning on the capsicum during this short cook time but that’s fine, this still enhances the flavour;If you allow any leftovers to cool, make sure to refrigerate in a container with a lid and chill. You can keep leftovers of Ratatouille’s Ratatouille in the fridge for approximately 3 days or so. Can I freeze Ratatouille’s Ratatouille? The salt also tenderises the flesh of the eggplant and makes the eggplant absorb less oil when cooking. Common wisdom also claims that salt removes the bitter taste in eggplants. However the reality is modern eggplants have had any bitterness bred out of them so it’s not a necessary step today.