Ratatouille calls for a fairly specific list of vegetables: eggplant, tomatoes, zucchini, peppers, and usually onions. These are cooked slowly, together, with a lot of olive oil and some garlic. The dish is finished with fresh basil; how could it be bad? Needless to say, ratatouille is best in midsummer, when the vegetables are at their peak. It can be served hot or at room temperature and is delicious both ways. It’s especially good with grilled sausage.
Recipe information
Yield
makes 8 servings
Ingredients
Preparation
Step 1
Put the eggplant and zucchini in a colander and toss liberally with salt. Let stand for about an hour, if time allows, then rinse quickly and squeeze dry.
Step 2
Put a wide flameproof casserole or deep skillet with a lid over medium heat. Add the olive oil and onions and cook, stirring occasionally, for about a minute; add the garlic, peppers, eggplant, and zucchini and cook, stirring to combine. Adjust the heat so the mixture simmers and cover. Cook, checking and stirring, for about 30 minutes, or until the vegetables are tender.
Step 3
Add the tomatoes, stir, and re-cover. Cook for another 30 minutes, stirring occasionally, until the tomatoes have broken down and the vegetables are very soft. Taste and adjust the seasoning, stir in the basil, and serve hot or at room temperature.
