Granted, at first glance (or better: bite) not much. But surely there are infinitely many, different opinions about the “what” and “how” for both dishes. What exactly are the ingredients and how exactly is it prepared. One thing seems indisputable: tomatoes, aubergines, zucchini and peppers are a must, everything else can.

Ratatouille is the French name for a Provençal vegetable stew and probably the most perfect combination of the most typical vegetables from the sun-drenched Mediterranean region with garlic, herbs and good olive oil. However, chefs differ in terms of the type of preparation: Should all the vegetables be cooked separately until they are al dente and only then be topped with the tomato sauce – or even be served separately from the sauce. Or should all the ingredients be stewed together?

My recipe “ratatouille with gratinated goat cheese” is pragmatic. Depending on the cooking times, the vegetables are added one after the other to the casserole, so that nothing is overcooked at the end. An uncomplicated recipe – the goat cheese makes it a delicious vegetarian main meal.

The original green sauce recipe of my great-grandmother you’ll find here.