Ratatouille only in summer?
Domestic cherry tomatoes are still available. Large distributors stock peppers, courgettes, and aubergines almost until December or all year round. In January and February, seasonal vegetables are a good choice. A winter ratatouille, for example, can be cooked with onions, beetroot, black salsify, potatoes, carrots, and tinned tomatoes if necessary. The vegetables should be cooked appropriately.
The frowny original ratatouille is well suited to pre-cooking and can be stored in the fridge for several days. The vegetable preparation is suitable for a small pizza, with spelt pasta or as a ‘thick soup’ boiled up with plenty of grated Parmesan (or vegan Parmesan if necessary).
Ingredients for a large vegetable stir-fry
One and a half kilograms of well-ripened cherry tomatoes.
One kilogram of mini pepperoni.
Three to four fresh courgettes.
One aubergine.
Three to four shallots, red onions or a large vegetable onion.
Two bunches of flat-leaf parsley or eight tablespoons of dried parsley.
Two tablespoons of pizza herb mix (McCormick), one heaped tablespoon of oregano, a little rosemary, and one tablespoon of thyme and basil.
One heaped tablespoon of peperoncini flakes.
Extra virgin olive oil.
Scotch whisky.
Two to three decilitres of sweet white wine or Prosecco.
Coarse sea salt.
Instead of sweet white wine or Prosecco, mix two decilitres of water with a teaspoon of sweet balsamic vinegar and half a teaspoon of coconut blossom sugar or lavender honey. Depending on the sweetness of the tomatoes, more or less sweetener is needed.
Preparation
Cover the pan's bottom with olive oil and add two tablespoons of Scotch whisky.
Peel shallots or onions, wash, dry, chop, and add to the pan.
Wash and dry the aubergine, cut into beautiful slices and add to the pan.
Wash, dry, chop the mini-pepperoni, and add it to the pan.
Stir and gently fry at a medium temperature.
Deglaze with white wine, Prosecco or sweetened water.
Wash the cherry tomatoes, remove the stalks, dry them on a cloth, halve and add.
Could you mix everything and bring it to a boil briefly?
Wash the courgettes, dry them on a cloth, cut them into small pieces and add.
Mix in a teaspoon of coarse sea salt, parsley, peperoncino flakes and herbs.
Simmer gently on low heat for an hour, stirring occasionally.
Put some of the ratatouille (depending on the number of people) in a smaller pan and mix with plenty of grated Parmesan (or vegan Parmesan if necessary), stirring constantly and bringing to a gentle boil. Serve.
The ratatouille goes well with pasta, mozzarella pearls, or seasoned vegan mozzarella sprinkled with rosemary on a small homemade pizza with olive oil, salt, and pizza spices (McCormick).
Store the ratatouille covered in the refrigerator.
