Ratatouille
This classic French dish makes an easy dinner, especially during the summer when vegetables are at their peak. Ratatouille is a stew of eggplant (aubergines), zucchini (courgettes), tomatoes and peppers. As a side dish, it is great with grilled lamb or fish. Top it with a sunny side up egg and a big chunk of crusty bread and you have a delicious meal. Ratatouille is wonderful warm or cold. The flavors get even better overnight make sure to make enough for lunch the next day.
There are two main methods of cooking ratatouille. The first is by cooking each vegetable individually. This will help to prevent the ratatouille from becoming mushy. But for a quick weeknight meal try making it in one pot. To prevent a too squishy stew, try salting the eggplant and allow it to sit for twenty minutes beforehand.
Serve ratatouille with…
Something Meaty
grilled chicken
veal chop
lamb
flank steak
spicy sausage
roast chicken
Italian sausage
pork chop
meatloaf
Something with Dairy
poached egg
sunny side up egg
goat cheese
scrambled eggs
french omelette
cheese plate
Something Starchy
grilled bread
rice cremeux
risotto
creamy polenta
baked in a savory crust
barley
garlic bread
crusty bread
pasta
rice pilaf
couscous
wrapped in a crepe
grilled polenta
sourdough
ciabatta
Something from the Sea
white fish
shellfish
grilled tuna
grilled shrimp
Something More
lentils
quinoa
tabbouleh
white bean salad