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In a large frying pan, cut the eggplant and diced zucchini, when they are ready, let them drain on absorbent paper.
Separately, cook the onion with the tomatoes over which the spices are added and 1 bay leaf. Let it boil until the onion softens. for 15 minutes.
Garnish with fresh parsley.
Ratatouille, the recipe
Ratatouille It is a very popular Provencal recipe in France. It is a dish that can be made with all kinds of vegetables. He almost always has tomatoes, eggplant, zucchini, peppers, onions and garlic.
So that we understand each other, in Castile it would be one sucking. It is a dish that is widespread throughout the Mediterranean basin with slight variations: Samfaina a Champagne in Catalonia, Tumbet in Mallorca, Capotana in Italy, Captain in Malta, Lesson in Hungary, Imán Bayaldi in Turkey.
And it is in this last Turkish dish that the cook advises the film Ratatouille, the American chef Thomas Keller, has been inspired for the creation of the delicacy that leaves the heartless critic Antón Ego ecstatic.
The resulting dish has been called Confit Byaldi.
In 1976, the French chef Michel Guérard he already had a plate in his menu that he called Confit Byaldi. It differed from a traditional Ratatouille in that vegetables were cut into thin slices instead of traditional tacos. From here, when the film's producers asked the famous American chef to prepare a ratatouille, he thought of making a version of Confit Byaldi.
And here it is the Ratatouille recipe of the movie:
These are finely sliced eggplant, tomatoes, zucchini, onions and peppers, and distribute them in layers on a baking sheet greased with olive oil. Season and flavor with Provencal herbs. Bake all this until the vegetables are roasted but with a certain consistency.
To mount the plate, the discs of the vegetables are arranged in the shape of a spiral staircase. A soft vinaigrette to line up and ready.
Hailing from Provence, a region in the south of France near the Mediterranean Sea, ratatouille is a bright and chunky summer vegetable stew, rich with olive oil and fragrant with garlic and herbs. Making it properly takes a bit of time, so I suggest cooking a big batch on a lazy Sunday so you’ll have a tasty and colorful base for meals throughout the week. You & # 8217ll be so glad you did.
Oven-Roasted Ratatouille Recipe
I pulled the produce drawer of my fridge open, and realized with delight that I had everything I needed to make ratatouille.
I can & # 8217t think of this iconic dish from Provence without thinking of my grandmother, who lived in the South of France for much of her adult life. She spoke with exquisite fondness of the summer vegetables that she would buy at the greenmarket there, and how she cooked each separately and with loving care until they glistened with her good olive oil, and reunited in the pot like long-lost friends.
But my grandmother was not a snob, and I know she didn & # 8217t think less of me when I laughed, and admitted that when I make ratatouille, I just arrange all the vegetables on a baking sheet, and let the oven do the work for me.
While unconventional, this method yields excellent results, and requires very little effort beyond prepping the vegetables.
Assuming you & # 8217re not going to do things my grandmother & # 8217s way (let & # 8217s be real here), you could decide to cook your ratatouille in a pot with all the vegetables together. But it can be hard then to get all the vegetables to cook properly, so that the eggplant ends up a little bitter and spongy, and the whole thing is somewhat waterlogged. And if you try to compensate by stirring frequently, you risk of making the vegetables mushy.
No such pitfalls here. My oven-roasted ratatouille turns out delightfully tasty every time, almost sweet with a wonderful roasted flavor, the texture so rich and pleasing it almost feels like you & # 8217re eating dessert.
I will note that this is a summertime-to-early-fall dish par excellence. Even if your grocery store sells those vegetables year-round, ratatouille tastes exponentially better with truly sun-ripened produce. My grandmother would not have compromised on that part.
I like to eat ratatouille with eggs, poached or fried, the velvety yolks melding with the juicy vegetables, but it is also a fine side that goes with practically everything & # 8212 grilled meats, steamed fish, a bowl of pasta or brown rice.
A bonus feature of ratatouille is that it gets even tastier the next day and the day after that. And since it is equally good hot, at room temperature, or cold, it & # 8217s an ideal make-ahead dish. (And it freezes really well, too!) (I & # 8217ll stop now.)
The word ratatouille derives from the Occitan ratatolha  and is related to the French scrape and tattoo, expressive forms of the verb touiller, meaning "to stir up".   From the late 18th century, in French, it merely indicated a coarse stew. The modern ratatouille - tomatoes as a foundation for sautéed garlic, onion, zucchini, aubergine (eggplant), bell pepper, marjoram, fennel and basil, or bay leaf and thyme, or a mix of green herbs like herbes de Provence - does not appear in print until c. 1930. 
The Guardian 's food and drink writer, Felicity Cloake, wrote in 2016 that, considering ratatouille's relatively recent origins (it first appeared in 1877), there exists a great variety of methods of preparation for it.  The Larousse Gastronomique claims "according to the purists, the different vegetables should be cooked separately, then combined and cooked slowly together until they attain a smooth, creamy consistency", so that (according to the chair of the Larousse's committee Joël Robuchon) "each [vegetable] will taste truly of itself. "