A magnificent Ratatouille captures the colours and flavours of the vegetables used. It makes for a great vegetarian dish. - LIFESTYLE MEDIA GROUP
TO DEFINE ratatouille as a vegetable stew simply doesn't do this famous dish justice. A blend of half a dozen favourite vegetables, it includes fresh herbs and a generous measure of olive oil. But the key to ratatouille's abundant appeal is separately sautéing each of the vegetables before combining and simmering them to meld their flavours.
Some contemporary variations move the cooking process outdoors to add char-grilled or smoke-cooked overtones to the dish. The ratatouille shown in the photo was prepared in a metal water smoker; ceramic smokers or even a slow oven can produce similar results. But regardless of where it's cooked, fine ratatouille requires leisurely cooking, making it ideal weekend fare.
Served warm, cold or at room temperature, ratatouille is a superb vegetarian main course or accompaniment for grilled chicken or lamb. And it tastes even better after being refrigerated a day or two, served cold or reheated for lunches or weeknight suppers.
Traditional Ratatouille
This authentic-tasting recipe takes only one large skillet and one large pot.
1 large eggplant (about 1 lb.), unpeeled, cut into 1-inch cubes
1 tbsp. salt
8 tbsps. olive oil
1/2 lb. each zucchini and crookneck squash, sliced 1/2-inch thick (substitute cho cho, pak choi, cucumber, carrot)
1 each sweet red and green pepper, seeded and cut in 1/4-inch-thick strips
1 1/2 cups coarsely chopped onion
1 tbsp. minced garlic
3 medium tomatoes, peeled, seeded and quartered
3 sprigs thyme
6 tbsps. coarsely chopped parsley
6 tbsps. coarsely chopped fresh basil
Salt and pepper
METHOD
1. In a medium bowl, toss eggplant with 1 tablespoon salt; place in colander and allow to drain for 30 minutes.
2. In a large skillet over moderate heat, heat 2 tablespoons of the oil. Add zucchini and crookneck squash (or their substitutes); saute until lightly browned (about 5 minutes). Transfer to a bowl with slotted spoon. Add 1 more tablespoon oil to pan; saute peppers for 5 minutes; transfer to bowl.
4. Rinse eggplant, drain and pat dry. Add 2 tablespoons of the oil to skillet; when oil is hot, add eggplant. Saute, stirring often, until eggplant is soft (about 7 minutes). Transfer to bowl with other vegetables.
5. Add remaining 3 tablespoons oil to skillet. Sauté onion and garlic until garlic is fragrant (about 3 minutes). Add tomatoes, thyme and 2 tablespoons of the parsley. Simmer 10 minutes. Add previously sautéed vegetables to skillet; simmer until vegetables are tender but not mushy (about 10 minutes). Remove from heat; gently stir in remaining parsley and 4 tablespoons of the basil. Season to taste with salt and pepper. Garnish with remaining basil and serve warm, at room temperature or cold.
Serves 6.
