Preparation time: 15 minutes
Cooking time: 20 minutes
Total time: 35 minutes
The word Ratatouille
comes from "touiller," which means to toss food. Ratatouille originated in the area around present day Nice. It was originally a poor farmer's dish, prepared in the summer with fresh summer vegetables. The original Ratatouille Niçoise used only courgettes (zucchini), tomatoes, green and red peppers (bell peppers), onion, and garlic. The dish known today as ratatouille adds aubergine (eggplant) to that mixture.
French ratatouille is usually served as a side dish, but also may be served as a meal on its own (accompanied by rice, or simple French bread). Tomatoes are a key ingredient, with garlic, onions, zucchini (courgettes), aubergine (eggplant), bell peppers (poivron), some herbes de Provence. All the ingredients are sautéed lightly in olive oil.
(French, from Old French couleis) is a form of thick sauce made from puréed and strained vegetables or fruits. A vegetable Coulis is commonly used on meat, fish and vegetable dishes, and it can also be used as a base for soups or other sauces.
This recipe for Pan Fried Bream with Ratatouille and Coulis serves/makes: 2