For a very colorful ratatouille use different colored peppers, squash, and tomatoes. Don’t hesitate to double this recipe, as any ratatouille left over will taste even better the next day.
Recipe information
Yield
6 to 8 servings
Ingredients
Preparation
Step 1
Cut into 1/2-inch cubes: 1 medium eggplant.
Step 2
Toss the cubes with: Salt.
Step 3
Set the cubes in a colander to drain for about 20 minutes.
Step 4
Heat in a heavy-bottomed pot: 2 tablespoons olive oil.
Step 5
Pat the eggplant dry, add to the pan, and cook over medium heat, stirring frequently, until golden. Add a bit more oil if the eggplant absorbs all the oil and sticks to the bottom of the pan. Remove the eggplant when done and set aside. Pour in: 2 tablespoons olive oil.
Step 6
Add: 2 medium onions, cut into 1/2-inch dice.
Step 7
Cook for about 7 minutes, or until soft and translucent. Add: 4 to 6 garlic cloves, chopped, 1/2 bunch of basil, tied in a bouquet with kitchen twine, Salt, A pinch of dried chile flakes.
Step 8
Cook for 2 or 3 minutes, then stir in: 2 sweet peppers, cut into 1/2-inch dice.
Step 9
Cook for a few minutes, then add: 3 medium summer squash, cut into 1/2-inch dice.
Step 10
Cook for a few more minutes, then stir in: 3 ripe medium tomatoes, cut into 1/2-inch dice.
Step 11
Cook for 10 minutes longer, then stir in the eggplant and cook for 10 to 15 minutes more, until all the vegetables are soft. Remove the bouquet of basil, pressing on it to extract all its flavors, and adjust the seasoning with salt.
Step 12
Stir in: 6 basil leaves, chopped, Extra-virgin olive oil.
Step 13
Serve warm or cold.
Variations
Step 14
Cook all of the vegetables, except the tomatoes, separately until tender and then stir them together with the tomatoes, herbs, garlic, and salt. Heat through and serve.
Step 15
For Ratatouille of Grilled Vegetables, see page 160.
