Epicure Ratatouille Niçoise, 375 g, Pack of 12

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Two large, rimmed baking sheets for roasting your vegetables. These pans (called “half-sheet pans”) are the perfect size for roasting one pound of diced eggplant without overlap. They are what all professional recipe developers use, they’re inexpensive, and I swear by them. 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. The movie showcases a version of the dish known as confit byaldi, invented by chef Michel Guérard. It’s a lighter take on the classic, using thinly sliced vegetables artfully arranged instead of a hearty stew. Unlike many who saw the movie, I was drawn to the humbler classic version.

Visit our shop to browse quality Mediterranean ingredients including olive oils, honey, jams and spices. From its humble beginnings, this hearty dish eventually found its place on French restaurant menus and ultimately has become known and beloved worldwide.Like a good pasta salad or quiche, ratatouille is famous for its flexibility. Serve it hot, cold, for breakfast, lunch, dinner, at a picnic, as a main, as a side, topped with a fried egg or on its own. Table of Contents Tomato puree for sauce – Chop the tomato and blitz using your appliance of choice. No need to do this if using canned crushed tomato or passata; Sauté zucchini – Repeat for the zucchini, about 3 minutes of sautéing. As with the capsicum, you won’t get much colour on them in the time it takesto cook the exterior but that’s fine;

It didn’t take long into my love affair with ratatouille for me to realize having a giant pot in my fridge all week wasn’t going to work. 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. 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. Ok, one more reason to love ratatouille—you can serve it so many different ways! Here are a few ideas: This stuff is the answer to “what’s for dinner” when you don’t have time to cook. Why Canning Ratatouille Makes SensePlease 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. Bell peppers - We used red and yellow, for a nice pop of bright colour and because they are sweet. However, green and orange will work in this ratatouille too.