Ratatouille or other Provençal dishes

Pairing: Ratatouille or other Provençal dishes

Recipe

Ingredients

Eggplant: Provides a meaty texture and absorbs flavors, contributing to the dish's heartiness.
Zucchini: Adds freshness and moisture, balancing the flavors of the other vegetables.
Bell Peppers: Bring sweetness and vibrant color to the dish, enhancing its visual appeal.
Onions: Offer a savory base, providing depth of flavor when sautéed.
Tomatoes: Serve as a juicy foundation for the sauce, adding acidity and richness.
Garlic: Infuses the dish with aromatic flavor, enhancing the overall taste.
Herbs (e.g., thyme, basil, or rosemary): Add aromatic freshness, capturing the essence of Provençal cuisine.
Olive Oil: Essential for cooking and adds richness to the dish, enhancing the flavors of the vegetables.

Instructions

Prepare the vegetables: Wash and chop the eggplant, zucchini, bell peppers, onions, and tomatoes into uniform pieces. If using salted eggplant, sprinkle with salt and let it sit for 30 minutes to draw out moisture, then rinse and pat dry.
Sauté the aromatics: In a large skillet, heat 2-3 tablespoons of olive oil over medium heat. Add the chopped onions and garlic, sautéing until translucent and fragrant (about 5 minutes).
Cook the vegetables: Add the eggplant and bell peppers, cooking for another 5-7 minutes until slightly softened. Follow with the zucchini and tomatoes, stirring to combine.
Season and simmer: Add herbs, salt, and pepper to taste. Reduce the heat, cover the skillet, and let it simmer for 20-30 minutes, stirring occasionally, until all vegetables are tender and flavors meld.
Serve: Ratatouille can be served warm, at room temperature, or even chilled. It pairs beautifully with crusty bread, grains, or grilled meats.

Serve With

Grenache, Syrah/Shiraz

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Grenache

Grenache, also known as Garnacha in Spain and Cannonau in Italy, is a versatile red grape variety known for producing wines with a wide range of styles, from light and fruity to rich and full-bodied.

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