The phrase “health freaks” is well known. But a new phrase “cooking freaks” can be coined for those immensely in love with their kitchens! Their conversations center round cooking recipes and they are constantly awaiting opportunities to surprise everyone — family members, friends, relatives — with innovative dishes! The praise that follows the consumption of every mouth-watering dish is enough reward for them! Cooking recipes are very easy to find and hoard. Just take a look around — book stores, stores supplying health food, grocery stores — all of them have recipes in stock.

Ratatouille is a traditional French vegetable dish, originating in Nice. The full name of the dish is ratatouille nicoise. The word ratatouille comes from Occitan ratatolha and the recipe comes from Occitan cuisine. Ratatouille is usually served as a side dish, but also may be served as a meal on its own (accompanied by rice or bread). Tomatoes are a key ingredient, with garlic, onions, courgettes (zucchini), aubergine (eggplant), bell peppers (poivron), carrot, marjoram and basil, or bay leaf and thyme, or a mix of green herbs like herbes de Provence. There is much debate on how to make a traditional ratatouille. One method is to simply saute all of the vegetables together. Some cooks, including Julia Child, insist on a layering approach, where the aubergine and the courgettes are sauteed separately, while the tomatoes, onion, garlic and bell peppers are made into a sauce. The ratatouille is then layered in a casserole – aubergine, courgettes, tomato/pepper mixture – then baked in an oven. Let’s watch how to prepare ratatouille.