The Sunday Project: Ratatouille
with Ellen Kelly
Ratatouille is one of those iconic
Mediterranean dishes perfectly suited
to the late summer, early fall. Eggplants,
tomatoes, peppers, onions and summer
squash are in their glory now and
begging to be introduced to each other.
Ratatouille is a changeling – delicious hot
or cold; served alone or as a side dish;
inside an omelet or morphed into an
exquisite vegetable soup or pasta sauce.
It can be made incrementally, as I’ve done here, or you can oven roast all the
vegetables (including the onions) for optimal umami-ness and combine and
season them before serving. I usually use good quality canned tomatoes
(a must-have pantry item), but fresh
plum tomatoes are fine as long as
they’re in season and taste wonderful.
Fresh basil, or any favourite herb
or herbs, adds the finishing touch.
Remember to always add fresh
herbs at the end of the cooking so
as to retain their flavour. Ratatouille
freezes very well and it’s always
worth making more than you will
eat at one sitting. A bit of crumbled
chevre or feta gilds the lily and adds
protein – or without, and the dish is
vegan and gluten-free. It doesn’t get
more versatile than that!
Read the Sunday Project in the digital issue of City Palate.