Ratatouille
 

Please share your recipes for ratatouille. I mean the ones you use not something i can find on the web. I can do that too. In fact i do that.

Thanks in advance

My ratatouille is just my pasta sauce only with added chunkier vegetables such as green/red peppers,onion,whole cherry tomatoes and courgette....if available. I give the veg a blast in the frying pan till they are well charred before adding them to the sauce.
I also brown some chicken pieces, add them and that's it....all ready to serve. No idea if that's what a ratatouille really is or not but it tastes pretty good.

There's at least two variants. The supposed provençal classic is the constituent vegetables gently fried until they're really soft, and then run through a food mill. It's more like a paste/spread when you've finished with it.

The second is the barely cooked veg of the nouveau cuisine age.

I do one with large chuncks of onions that I saute in a good amount of olive oil, then I add eggpplant, colored peppers, chunks of zuchinni and whole garlic gloves and whole cherry (or grape) tomatoes. (I usually start a hot pan with the onions and add everything as I chop it-adding the zuchinni and tomatoes at the end to "deglaze" the pan a bit, so it sautes for 10-15 mins and the onions and eggplant and peppers begin to get caramalized. I then tranfer the pan to the oven and bake at 350 for 45-1 hour making sure to toss everything if it's browning too much on top. Sometimes the tomatoes are very juicy and you need to let it go a bit longer or there is not as much juice to evaporate and it is shorter. You can add as much salt, pepper and herbs as you like.
I love to make this and usually get raves from everyone. It freezes very well.

I tend to fry onion and garlic lightly in a pan, then add red, yellow and orange peppers cut into small chunks, zucchini cut into half moons, and I cheat and use good canned tomatoes. I usually add fresh basil and a generous grinding of pepper. I simmer over a low heat until the veggies are cooked. Sometimes I pop the whole thing in a pyrex dish and cover with slices of buffalo mozzarella and put under the grill or in the oven until gooey!