Recipe: Ratatouille

by John Ryan

Ratatouille

One of the great things about ratatouille is that it's good cold, maybe better. With that in mind I use these proportions because it makes a big batch.

You can also dress up leftover ratatouille by serving it at room temperature with a little goat cheese crumbled over the top alongside crackers or toast. And leftover R makes a mighty fine sandwich.

You need...
1 hour
Big pot with a lid

1 pound zucchini
1 pound eggplant
2 bell peppers (red or green or one of each)
1 fairly large onion
3 cloves garlic
Olive oil (approximately 6 tablespoons)
1 bay leaf
1 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1 can (15-ounce) diced tomatoes (approx. 1-3/4 cups fresh diced tomatoes)
1 tablespoon tomato paste
Salt and pepper

1. Prep the vegetables: Cut the zucchini and eggplant into sticks (roughly 1-1/2 inches long and 1/2 inch wide). Cut the bell peppers into strips about the same size. Dice the onion into 1/2-inch pieces. Mince the garlic.

2. In a big pot, use high heat and 3 or 4 tablespoons olive oil to brown the eggplant and zucchini. You will need to do this in two or three batches. As each batch is browned, set it aside.

3. Lower the heat to medium, add a bit more oil and cook the onion and peppers until they are soft. Don't try to brown them.

4. When they are soft, add the garlic and herbs. Let them stew for a minute or two until they are fragrant, then add the tomatoes and tomato paste. Add a little salt and pepper, then gently stir in the zucchini and eggplant. Gently cook on low heat, partially covered and without stirring for 20 minutes. Season again with salt and pepper and serve.