Up till last Monday I had never had a ratatouille in my life. It just seemed like that weird foreign French dish people talk about but never eat. Then a friend told me that you can put balsamic vinegar in ratatouille and it all changed. Somehow the addition of balsamic vinegar meant I just had to try it.
On my first few tries I did like the result of what I cooked but somehow it was lacking something. It had all the thing this final dish had. It was sticky, it was gooey and it was sweet. But still there was something missing.
Now on my last trip to Coronado I bought some oils. One of those oils was a herb balsamic vinegar. It is one of the best balsamic vinegars I have ever tasted. It is sweet, high quality vinegar infused with Italian herbs to create a beautiful flavour. If you live in the US and you are in need of some oils check out their websites, Taste of Oils.
Now back to the ratatouille, I decided to use this oil for the ratatouille and it tasted amazing. Since I was adding herbed oil I though I may as well go all the way and add some fresh herbs as well. Now for the final dish I used standard (high quality) balsamic vinegar) and only fresh herbs, which still created a delicious dish full of flavour.
- 1 tbsp olive oil
- 2 red onions, finely dices
- 4 cloves garlic
- 1 eggplant, cut into small cubes
- 1 red bell pepper, cut into small pieces
- 1 yellow bell pepper, cut into small pieces
- 2 zucchini’s, cut in half lengthwise and finely sliced
- 1 punnet cherry tomatoes
- 1 tsp rosemary
- 1 tsp thyme
- In a large Dutch oven heat the olive oil. Add the onion and garlic and sauté for 5 minutes.
- Add the bell peppers and sauté for another 5 minutes.
- Add the zucchini, eggplant and spices and sauté for 5 minutes.
- Add the cherry tomatoes and place the lid on the pan, let cook for roughly 5 minutes, remove the lid and use a wooden spoon to break down the cherry tomatoes, add the salt and balsamic vinegar and stir to combine.
- Simmer for 20 minutes while stirring occasionally until almost all the liquid has evaporated.
- At this point the ratatouille should be sticky and sweet, divide over individual bowls and serve immediately.