This versatile Provençal dish is delicious hot or cold, as a standalone vegetarian meal, or an accompaniment to grilled meat, poultry or seafood. There aren’t any hard and fast rules, it’s a quick, one-pot combination of eggplant, capsicum, onion, tomato, and usually zucchini, in whatever quantities you have on hand. Some people insist on frying each vegetable separately, while others toss them all in together. I follow the middle path, frying the eggplant separately then combining it with the rest, but if you’re short on time, skip that step and add it at the same time as the capsicum. When I think of Provence, I think of rosé and Fairbank Rosé from Sutton Grange, an organic winery in Bendigo, is a lovely Provencal-style rosé that’s a great match with ratatouille.
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