Ratatouille and Brandade

The traditional Provençal ratatouille made with a variety of vegetables, typically eggplants, tomatoes, onions, and celery simmered in olive oil, can be a little on the heavy side. There is a Sicilian variation, however, which is lighter in color and less filling. Sicilian ratatouille

Sicilian ratatouille can be served as an accompaniment to a brandade, which is made with salt cod. Brandade with air-dried ham and green peas. The combination of these two dishes hits all the right notes, with umami from tomatoes, dried ham, and green peas.