Seasonal Eating in Japan: Ratatouille Recipe
By Luc Gougeon
Ratatouille is the epitome of French gastronomy, yet it’s the perfect recipe for Japan if you want to use the fresh summer veggies that flood the supermarket during the summer. Japan produces amazing eggplant, and ratatouille is the perfect dish to make with them.
This Provençal recipe is simple, can be adapted based on whatever ingredients are readily available, and open to modifications. Ratatouille can be eaten cold or hot and will go great with bread or pretty much anything. Chicken breast and a side of ratatouille, or just plain rice covered with ratatouille —experiment to see what you like. I ate it last summer with couscous.
- bell peppers
- olive oil
The procedure is pretty simple.
1.) Cut everything in nice little cubes, or equal sizes.
2.) In a large pan, start cooking the onions in plenty of olive oil.
3.) Throw in the garlic.
4.) Add the eggplant, zucchini and bell pepper one at a time and cook until soft.
5.) Last, add the tomatoes. Season with salt and pepper. Let it simmer for 30 minutes and it’s ready to eat. When you are done, stir in about 1/4 cup of olive oil.
Ratatouille always tastes better the next day, and it will keep in the fridge a couple days.
This is the fast method, but if you feel like being a purist, some famous chefs will cook each vegetable seperately and combine them with the tomatoes for the final simmer. Both ways are good and should be very tasty.
Feel free to add other vegetables or herbs like thyme or marjoram.
Give ratatouille a try and don’t forget to enjoy to all these amazing summer vegetables!