Ratatouille, for me is one of the most versatile recipes around. It’s a traditional French Provençal dish of stewed vegetables namely courgettes, eggplant (aubergine), onions, garlic, peppers, herbs and most importantly tomatoes. There are a few different thoughts on how to make it but as always with my cooking style I keep it simple. It’s mainly used as a side dish but can, and I have used it as a pasta sauce or even with some simple grilled fish. Here I served it with a lovely tender fillet steak. Super.
It’s also a sneaky way of getting the kids to eat more veggies!
4 x 6oz grass fed beef fillets
1 zucchini – medium dice
1 medium yellow squash – medium dice
1 Japanese eggplant – medium dice
1/2 red onion – fine dice
1 large clove garlic – minced
1 x 28 oz can chopped organic tomatoes
1 cup vegetable broth
1 tbsp. fresh thyme – chopped
1 tbsp. fresh oregano – chopped
Preheat large saute pan on medium heat for 2 minutes. Add 2 tbsp olive oil and saute onion for 2 minutes, stirring. Add minced garlic and continue sauteing until onions begin to soften but not browning. Add the rest of the diced veg and continue to cook for additional 4-5 minutes until they begin to soften. Add in tomatoes, broth, herbs and stir, combining everything together. Bring to a boil on high heat and once boiling reduce heat to a simmer. Continue simmering for 20 minutes approx or until all the ingredients are soft. Taste and season with S&P.
TIP: The ratatouille can be made ahead of time and reheated when needed. Sometimes I even use this as a pasta sauce or as a side for fish or chicken. It’s a great versatile recipe to keep in your vault.
While ratatouille is simmering, preheat non-stick skillet on medium high for 1 minute. Season fillets on both sides with S&P. Sear for 3 minutes each side for medium rare. Let rest for 1 minute before serving.
All recipes are made with the finest quality farmers’ market whole foods, natural and non-processed ingredients as much as possible.