This is a very simple dish, coming from the Occitan Provença and Niça regions of France. Ratatouille is usually served as a side dish, but also may be served as a meal on its own.
Tomatoes are a key ingredient, with garlic, onions, zucchini, aubergine, bell peppers, marjoram and basil, or bay leaf and thyme, or a mix of green herbs like herbes de Provence. There is much debate on how to make a traditional ratatouille.
I made this one very simple, in the style of Julia Child, using zucchini, tomatoes, and eggplant in a sauce seasoned with marjoram, thyme, garlic, salt, pepper, and a splash of olive oil.
Baked in a casserole dish at 400 degrees for 45 minutes. it was served hot with Pomegranate glazed, Gorgonzola butternut squash stuffed Cornish Hen, Broiled Brussels sprouts with cracked pepper lime zest sauce, and a bottle of
La Vieille Ferme Cotes du Ventoux Rouge 2011.
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