Languages Week 2021 – Monday Recipe

Languages Week 2021 – Monday Recipe

For Rossmoyne Languages Week 2021 we’re taking our taste buds travelling by sharing four traditional meals from across the globe.

Day 1 of Languages Week takes us to France.

Ratatouille is a classic end-of-summer French stew that’s fun to say (rat-tuh-TOO-ee) and fun to make. It’s a bright and chunky vegetable stew, packed with fresh produce including tomatoes, eggplant, zucchini, yellow squash bell pepper, fragrant garlic and herbs. The word ratatouille derives from the Occitan ratatolha and is related to the French ratouiller and tatouiller, expressive forms of the verb touiller, meaning “to stir up”. From the late 18th century, in French, it merely indicated a coarse stew.

Le plat principal: La Ratatouille

Préparation: 20 minutes

Cuisson: 3 heures minimum

Ingrédients pour 6 personnes

3 courgettes
1 aubergine
2 poivrons
1kg de tomates mûres 2 oignons

3 gousses d’ail
1 filet d’huile d’olive
1 filet de vinaigre balsamique herbes de Provence


Commencer par débiter tous les légumes en gros quartiers. Dans un grand plat à four, mettre courgettes, aubergines, poivrons, oignons, saler poivrer et arroser le tout d’un filet d’huile d’olive et herbes de Provence.

Enfourner à 200° pendant 30 minutes.

Pendant ce temps faire mariner les quartiers de tomates dans un saladier avec sel, poivre, un trait de balsamique, l’ail haché.

Verser ce doux mélange dans les légumes qui se sont fait friser les oreilles au four, mélanger le tout et laisser environ 30 minutes toujours à 200°.

Remuer un peu, baisser le four à 120°et d’oublier le tout pendant au moins 2 heures.

Bon appétit! J


Preparation: 20 minutes

Cooking time: 3 hours minimum

Ingredients for 6 people

3 zucchinis
1 eggplant
2 capsicums
1 kg ripe tomatoes 2 onions

3 cloves of garlic
1 tbs olive oil
1 tbs balsamic vinegar Mixed herbs


Start by cutting all the vegetables into quarters. In a large baking tray, put the zucchinis, eggplant, capsicums, onions, salt and pepper and coat with the olive oil, salt and pepper and herbs.

Put into the oven at 200°C for 30 minutes.

While this is cooking, marinate the tomatoes in a mixing bowl with salt, pepper, balsamic vinegar and the crushed cloves of garlic.

Mix the tomatoes with the vegetables in the oven and leave it in the oven for about 30 minutes, always at 200°C.

Stir a little bit, reduce the temperate to 120°C and leave it for at least 2 hours.


Enjoy! J