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This ratatouille begins with cooking cubed eggplant in a pot with olive oil and a pinch of salt and pepper to allow it to release moisture and soak up flavor. ![]() The following is an inspired version made with simple methods, accessible ingredients, and bold flavor. And while dishes called “ratatouille” date back to the 18th century, a dish resembling the ingredients mentioned above didn’t make it into cookbooks until around 1930. It’s commonly made with onion, garlic, tomato, zucchini, eggplant, bell pepper, and leafy herbs. Ratatouille is a stewed vegetable dish that originated in Nice, France. ![]() ![]() But first, what is ratatouille and where did it come from?
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