The best way to make ratatouille

Pronounced ratta-tooee, the name is derived from the French word touiller – to mix or stir.

Originating in the Provence region in the south of France, this fresh, vibrant, summer stew (ignore that, technically, we are in autumn) can be made many ways. In my opinion, there are two ways – the lazy way and the best (or purist's) way. Let me explain...

The mandatory ingredients are onion, eggplant, capsicum, zucchini, tomatoes, olive oil and herbs. The easy and perfectly acceptable way to make ratatouille is by frying the onion and garlic until softened, and then adding the chopped veggies, one at a time, and stewing until tender. For me, this just results in the tomatoes dominating.

The best way (though the messiest and most time-consuming) is by cooking each of the vegetables separately and then combining and cooking until smooth and creamy. This means that each of the vegetables retains its character, shape and flavour – and combined they are greater than the sum of their parts.

Happily, this dish can be prepared in advance because, like any good stew, it gains flavour the next day.

Ingredients

• Olive oil
• 1 large red onion, diced
• 2 cloves garlic, chopped finely
• 1 yellow capsicum, diced
• 1 red capsicum, diced
• 1 eggplant, diced
• 2 small zucchinis, diced
• 2 tomatoes, peeled and chopped roughly (see hint)
• 1 tablespoon tomato paste
• pinch sugar
• pinch salt
• bay leaf, thyme, basil, parsley

Method

Fry onion in olive oil until lightly browned, add garlic and fry for 30 seconds. Add diced capsicums and cook for 5 minutes. Remove from the pan.

Add some more oil and fry the eggplant until browned all over. Remove from pan. Fry zucchini until softened and browned. Return all veggies to the pan. Add the tomato paste, stir and cook for 2 minutes. Add the tomatoes, sugar, bay leaf, thyme and salt. Cover and simmer for 15 minutes. Remove the lid and cook until the juices have evaporated and the stew is sticky and sweet. Add chopped parsley and/or basil and mix well.

Serves 4

Serving suggestions: My favourite way to serve ratatouille is with a creamy cheesy polenta, but you can also use it as a side for roast chicken or lamb.

Hint: To peel the tomatoes, score the skin in a cross shape on the base and place in a heat-proof bowl. Boil a kettle of water and cover the tomatoes with the boiling water. Leave for 30 seconds, remove with tongs and refresh under cold water. The skin should peel away easily.