Ratatouille
It seems like my CSA’s cucumber stock has been exhausted. (Damn. But don’t think I am not still making fridge pickles.) But they’ve wisely softened the blow by replacing them with plump tomatoes and long, smooth Japanese eggplants. Those, combined with the extra onions that went unused from this recipe, just screamed MAKE ME INTO RATATOUILLE!
WHAT THE HECK IS RATATOUILLE?
It’s not not the fancy, complicated dish that the name sounds like. Oh, and it’s not a cartoon Pixar mouse either, as it is probably primarily known in the United States or on Disney +. (As someone who, as a rule, detests cartoons, the degree to which I adore Remy is somewhat alarming. But that’s for another post. But seriously, how could you not love that face?)
It’s a simple and casual dish that originated in France, probably as peasant food. The heart of the dish is stewed summer vegetables, with very little else, so the flavors of the peak-season vegetables shine through.
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