Green Bean Ratatouille

4 May

With the success of the film Ratatouille by Pixar Animation Studios, more people now know what a Ratatouille is. If you’ve watched the film but didn’t pay attention to anything but the rat, the dish Ratatouille has nothing to do with rats! Funnily, the film did rekindle my interest in eating Ratatouille rather than dampen it.

After having tried out the Chunky Pork & Chicken Terrine two days ago, I continued to flip through my copy of Cuisine. Old it is but somehow, I never got around to trying many of the recipes. With still a lot of terrine in the fridge to be eaten up and wanting to have something different to accompany it, I decided to try out their ratatouille recipe. In this recipe, the red bell peppers are replaced by green beans and a nice touch is the addition of feta. This sounded good! I did make two changes when I cooked the ratatouille – added a bit of diced red peppers and replaced the feta with diced mozzarella – because these were left over from a previous recipe and had to be used up. The recipe below is however, the one from the magazine. Ratatouille is a forgiving recipe. You don’t have to adhere to the exact quantities of the ingredients called for and can even add some other ingredients (within limits) to create your own dish. I can even imagine adding some olives, fried tofu and/or a sprinkling of chili flakes to give it a kick. Enjoy your Ratatouille as a main course or as an accompaniment to your mediterranean-style meat dishes.

Green Bean Ratatouille (serves 6-8)

(recipe from Cuisine, Issue 79, March 2000, text amended)

1 medium aubergine, diced

4 zucchinis, sliced and halved if the rounds are big

1 handful (300gr) green French beans, cut into 3-4cm lengths

4 Tbsp olive oil

1 large onion, sliced thinly

2 cloves garlic, peeled and chopped

2 X 400 gr cans tomatoes in juice, chopped

1/4 cup tomato paste

3/4 cup fennel leaf, chopped

1/2 cup fresh basil leaves

pinch sugar (I used a sugar substitute here)

freshly ground black pepper and salt

150g feta cheese, crumbled

Place the aubergines and zucchini in a sieve, sprinkle with salt, toss and let stand about 20 min. Rinse and pat dry with a paper towel.

Heat the olive oil in a large saucepan and sauté the onion and garlic together till soft. Add the aubergines and zucchinis, stir and cook together for about 5 min. Add the green beans, tomatoes with juice, tomato paste, fennel leaf, basil and seasonings. Gently simmer with lid on for 30 min. Remove the lid and simmer for a further 20 min. (I omitted this step as my veggies were already done.)

Nutritional Facts – will have to add this some other time as I forgot to weigh all my ingredients.

Print this recipe – Green Bean Ratatouille

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One Response to “Green Bean Ratatouille”

Trackbacks/Pingbacks

  1. Green Bean Ratatouille (the fat free vegan version) | PaleoVeganista - May 20, 2013

    […] was crazy easy to veganize. I also added spinach to the recipe for an extra-dose of antioxidants. The original recipe also calls for oil, which I am avoiding lately in preparation for a detox fast. I used water […]

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