It became a bit mushier, especially the eggplant. Pin A container of ratatouille in the process of defrosting. How well does ratatouille freeze?Īfter freezing and defrosting the ratatouille, Alex’s opinion is that it’s a bit mushier than unfrozen but still tastes just as good.
RELATED: Check out the Instant Pot Ratatouille recipe for tips on how to freeze ratatouille to enjoy later. You can enjoy it as a complement to different proteins, including fish, cheese, and tofu. Plus, ratatouille is a dish you can eat hot or cold. Another reason for batch cooking it since it’ll taste even better the next day as leftovers. Ratatouille tastes better if you allow the flavors to combine. That means you can double the zucchini or eggplant and still end up with an awesome dish. Why is it a good batch cooking recipe?Ī ratatouille recipe feeds six to ten people, which means you can have leftovers for three or four meals if you’re cooking for two people. It’s as if the veggies intended to fall into the now-cliché quote from Aristotle, “The whole is greater than the sum of its parts.” PinĮven though it takes an hour or two to cook ratatouille, it requires little supervision once you have the veggies stewing. Ratatouille is a fascinating dish because of how well the vegetable flavors complement each other. However, it’s not just the name and reputation. Not so with this chic and Provençal recipe because of the excellent marketing from the French. In any other recipe that calls for stewing pounds of vegetables, I would picture a boring and stinky concoction of boiled cabbage and carrots. My favorite part about ratatouille is that you can make a hefty quantity of vegetables in one go. Not only is it comfort food, but also it’s really hard to screw up. Pin The ingredients for ratatouille: eggplant, zucchini, tomatoes, bell peppers, onion, garlic, and optionally herbs, such as fresh thyme. At its core, ratatouille is a rustic and simple dish. Then you cook the vegetables over low heat for an hour or two. You can be an overachiever and add in bell peppers as well as herbs like thyme and bay leaf. Ratatouille is a French vegetable stew that combines zucchini, eggplant, and tomatoes with salt and pepper.
Why is my ratatouille recipe different?.
Plus the time between harvesting and reaching the market is much shorter.Įggplant tip: Choose really fresh glossy-skinned eggplant in your market that are not too large and feel firm to the touch. Salting the flesh before cooking helped to take some of that bitterness away and made the eggplant softer for frying.īut I think modern varieties of eggplant tend to be sweeter than the ones my grandmother cooked with years ago. Generations ago, the type of eggplants that were grown tasted bitter.
I never pre-salt it and it always turns out deliciously. I’ve been cooking eggplant for many years. This is a question I get asked a lot - my answer is that you don’t need to salt your eggplant. Olive oil – I recommend a good extra-virgin oil.ĭoes eggplant need to be salted before cooking?.Herbs – Aromatic herbs like basil, thyme, rosemary or marjoram.Green bell peppers are not sweet, and turn the dish an unappealing olive green color. Bell Peppers – Red or orange bells are a must.Green Squash (Zucchini) and/or Yellow Summer Squash.Traditional ratatouille is based on vegetables common in the Mediterranean diet: The best ratatouille has a good balance of mixed vegetables, not too much of one or another.