Organic Gascon Ratatouille

Canned ratatouille is a specialty of Provence and the former County of Nice, good organic vegetables from the sun in jars. Our homemade ratatouille is full of sunshine even in the middle of winter. From the South West in a real artisanal preserve, made with fresh raw materials selected by us from local producers. Canned ratatouille is a specialty of Provence and the former County of Nice, good organic vegetables from the sun in jars. Our homemade ratatouille is full of sunshine even in the middle of winter. From the South West in a real artisanal preserve, made with fresh raw materials selected by us from local producers. Ratatouille is close to bohemian, a Provençal recipe and composed only of eggplant, tomatoes and a clove of garlic. It is also similar to piperade, a Basque specialty composed of tomatoes, peppers and Espelette peppers. Caponata (Sicilian or Neapolitan) is also close to ratatouille, more tangy with the addition of capers and vinegar. Other countries close to the Mediterranean also prepare the same type of recipe. The Catalan dish samfaina, the Majorcan tumbet, the Languedoc chichoumeille, are other versions of the same dish. The Maltese version is called kapunata. In Italian cuisine, it is called caponata or even peperonata if it contains peppers; in Spanish pisto; in Hungarian lecso, in Bulgarian and Romanian ghiveci, in Greek briami but this version includes potatoes. Preparation advice: Reheat over low heat, stirring regularly. Ideal with all your South-West dishes. Ratatouille allows you to stock up on fiber and vitamins, with its varied summer vegetables. Serve it with a starch, such as rice, potato or pasta or even polenta. Optionally serve with meat, fish or a fried egg, and finish the meal with fruit! It goes very well with white meat: chicken, roast pork, filet mignon or veal. You can rely on red meat (especially ground meat), but its strong flavors could eclipse the delicious taste of ratatouille.