‘Ratatouille’ is a dish most folks know, now, thanks to the 2007 Disney-Pixar animated film of the same name. But most don’t know what the classic dish actually entails. For me, Ratatouille is the ultimate surplus summer veggie solution!
Quick! What are the three summer veggies you always have too many of, to use before they go bad? Tomatoes, Eggplant an Zucchini, right? Maybe that’s why folks in the south of France invented it – to use up the surplus!
Simple and straightforward
It’s a casserole with deep roots in the sun-kissed Mediterranean soil. And it has a wonderful fresh flavour that’s like no other dish you’ve ever tasted that featured any of the component veggies.
It does require a little fussing, but he payoff in flavour and presentation appeal more than justifies the investment!
It’s also an edible work of art, assembled as today’s recipe instructs…
Not just a stew
At its best, Ratatouille should not just be a melange. Some folks just throw all the veggies and other ingredients together in a casserole dish and stew them up. But they’re missing out on a whole richer dimension of dining pleasure.
I often say a dish’s ‘secret’ is in the sauce. Today’s collation finds it special charm in a classic pre-sentation that intersperses the three colourful veggies in a glorious spiral that also aids in the melding of their flavours. It makes serving the dish easier and more elegant, too.
Tips and hacks
The ideal situation will find you with veggies that are all about the same diameter. That’s optimal for the presentation, and ensures they all cook evenly.
I’ve found that small Italian Zucchini and Chinese Eggplants are best for this dish. The tomatoes I prefer are large Romas. They’re meaty and flavourful, and will stand up to baking without melting or otherwise falling apart.
Use a round or oval casserole dish to complement and help form the spiral ‘design’. I always make mine in a large, round French White dish for added elegance…
As always, you can use unsweetened apple juice in place of the wine.
I give my version of this dish an Italian crossover touch with a top dressing of grated Mozzarella and Parmesan cheeses. This addition ads flavour and complements the gentle earthiness of the veggies with a special umami top note.
DO bake at 425 F as instructed. Even of that seems a little high for delicate summer veggies. And do cover for the first 30 minutes of cooking to ensure the vegies cook through, then uncover for the last 30 minutes to ensure beautiful caramelized veggies and baked-cheese top finish.
My take
I first served this dish – ‘created’ on the spot out of desperation when food-forward friends were coming over for dinner – 15 years before Delish contributor Laura Regge published it. I like to think she stole it from me. But the truth is, French chefs with a taste for fancy presentations have been making ‘spiral’ Ratatouille for generations.
Whether you’re struggling to use up a garden surplus, or just want to celebrate summer, DO make this end-of-the-season classic at least once before the snow flies!
~ Maggie J.