Cooking Class: Five species

13.10.2011                      15.Tischrei. 5772                       Sukkot 1


Cooking Class: Five species

Composed of five vegetables, ratatouille is a favorite dish for Succot.

For Succot, one of my favorite dishes is ratatouille, a classic of French cuisine. Composed of five vegetables – eggplant, tomatoes, zucchini, sweet peppers and onions – and flavored with garlic and fresh herbs, it showcases the bounty of the season.
This specialty of the region of Provence in southern France has become popular throughout Europe and in the New World. Unlike many other celebrated French dishes, ratatouille gains its richness from healthy olive oil and not from butter or cream. This may be one of the reasons it has stood the test of time and appears on menus so often today.
The Parisian chef who taught me how to make ratatouille pointed out that the recipe is easy to remember. You use equal weights of the five main vegetables and add the other ingredients to taste. He sauteed each vegetable separately in olive oil in a frying pan. First eggplant slices, followed by zucchini pieces, pepper strips and sliced onions….