Ratatouille

Tomotoes, basil, eggplant, zucchini, bell peppers, onions, garlic, olive oil, herbes de Provences, salt and pepper.

The word ratatouille derives from the ancient region’s native Occitan: ratatolha; a word most certainly related to its more modern French interpretation: ratouiller and tatouiller. The latter terms in English indicate “stirring up.” This imperative relies upon an age-old tradition of allowing intensely flavored ingredients to stew on their own before their ultimate unification.

France's Provençal region – which stretches along the southern part of the country and whose heart is in the southern center - is a dichotomy of intense heat reflected in its culture, produce, literature, art, and general joie de vivre. In the summer, for instance, its vegetables' explosive flavors and hues are easily likened to the color palette and timeless creations of renowned artist Vincent Van Gogh - well-known for not just his art but for his passion for this region.

We have fond memories of ratatouille – even from neighboring southwestern France - that bring us back to our childhood when our designated chores would include foraging in our backyards and gardens to gather the earth’s emerging bounty for this fabulous dish.

This dish is so versatile, it can be served hot or cold; on its own or with diverse accompaniments.

Ratatouille is infamous as a staple on cellar shelves, thanks to the ancient process of preserving these great dishes. Served hot or cold; it can be enjoyed as an appetizer or a side dish along with toasted bread, grilled fish or meat, or as a standalone dish. It also works fabulously as a base for hot or cold soup. If you need something quick, grab a jar and serve with pasta, or as a surprise element in a quiche or calzone – it changes the entire meal!

We love this with a bottle of Provençal rosé in the middle of the day, a white from the same region into the evening, or a light Syrah.