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Ratatouille (Ratatouïa) Recipe

Source: www.provencebeyond.com. Posted on 23 April 2006.

This Niçoise dish is much more than a vegetable soup. It can be prepared fairly quickly by cooking everything together at the same time, but that needs to be done in the correct sequence to not miss out the art and the flavor of the dish.

It's also true that the recipe can legitimately vary (somewhat) according to tastes, but the variations should be based on experience. The volume is also very variable.

'Too much' doesn't apply to ratatouille. Cook it the first time, and eat it hot as the main course; then have it again later as a cold hors-d'oeuvre. In the summer time, it's great as a cold main-course dish. It keeps for several days in the refrigerator. Ratatouille is good served with couscous grain (semoule) or rice.

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