Ratatouille is a French peasant dish, stemming from the southern region of France where the main ingredients (aubergines, courgettes, tomatoes, and capsicums aka sweet peppers) are plentiful and cheap.
There are many widespread versions of ratatouille, including Julia Child’s version, but I opted for the method that most stays true to the peasant origin. This recipe literally throws all the roughly chopped ingredients in a pot, minimal seasoning, cover and let it do its magic. No sauteing, no frying, no transferring, no baking. A one-pot wonder.
To be served alone or with any carbohydrate accompaniment you wish: bread, rice, barley…
1 large aubergine
3 small courgettes
3 medium tomatoes
6 cloves garlic
1 green capsicum
1 red or yellow capsicum
1/2tsp dry basil
salt & pepper
1/2 cup water
Peel the potato, chop roughly into cubes.
Peel the onion, chop roughly.
Peel the garlic, halve lengthwise.
Chop the aubergine, courgettes, tomato, capsicums into rough cubes.
Put all the vegetables in a cooking pot.
Drizzle generously with olive oil, season, add the basil and water.
Lightly toss inside the pot with a wooden spoon.
Over high heat, bring the pot to a sizzling boil, the cover and reduce heat to medium-low and leave for 1 hour to 1 1/2 hours.
It is best to cook the day before and reheat the next day to allow maximum infusion of flavors.