From the kitchen of One Perfect Bite...Ratatouille and I have a troubled past. I love the stuff, but hate the time and effort required to make classic versions of the dish. Until recently, I used Julia Child's recipe and while it makes a wonderful ratatouille, its assembly calls for separate browning of all the ingredients and that, quite frankly, is a bother. As it happened, I needed a vegan addition to my French-themed Christmas Eve menu. While ratatouille was a seamless fit, I had neither the time nor space for Julia's version, so I decided to give Alice Waters' take on the dish a try. Ratatouille originated in the area around present day Nice. The dish was first made to use the abundance of vegetables that were available at the end of summer. The vegetables were tossed and cooked in the heady olive oil of the region and eventually a formula of sorts codified preparation of the dish. Interestingly, the word ratatouille actually comes from the French term "touiller," which means to toss food. These days, the vegetables are available year round and serving ratatouille is no longer dependent on the season. It makes a great side dish, and when served with rice or polenta it becomes a terrific meatless entree. Alice Waters' version does not require separate browning of the vegetables and it comes together quite easily. If you have not already done so, I hope you will give this lighter, fresher version of the dish a try. The basil gives the dish a uniquely fresh flavor that I know you will enjoy. Here, thanks to Food52, is how her version of the stew is made.
