For me, nothing says August like a pot of ratatouille! Eggplant, zucchini, tomatoes, bell peppers, onions -- all the best of summer produce, all brought together in a French classic.
This is my go-to recipe for ratatouille, adapted from Mollie Katzen's recipe in The Moosewood Cookbook. It does take a bit of time to chop all of the vegetables needed, but you can do all of that a day or two in advance of cooking. The only things I hold off on are crushing the garlic and chopping the fresh tomatoes. Although I use a can of tomato puree, you can certainly cook down your own to make everything fresh and local!
Ratatouille
Mediterranean-Style Summer Vegetable Stew
by Renee Cyr Lasko
adapted from Mollie Katzen, "Ratatouille," The Moosewood Cookbook
Yield: Approx 2 quarts
Ingredients Quantity
Olive oil 1/4 cup
Garlic cloves, crushed 6 each
Bay leaf, dried 1 each
Onion, chopped medium 1 large, approx. 2 cups
Salt, kosher 1/4 tsp.
Basil, dried 1 tbsp.
Marjoram, dried 1 tbsp.
Oregano, dried 1 1/2 tsp.
Herbes de Provence, dried* 2 tbsp.
Rosemary, dried, powdered or crushed 1/2 tsp.
Eggplant, chopped in 1/2" cubes 2 medium, approx. 5 cups
Wine, burgundy or other dry red 1 cup
Tomato puree 28 oz.
Zucchini, chopped in 1/2" cubes 2 medium, approx. 5 cups
Bell pepper, green, chopped in 1/2" pieces 4 medium, approx 2 cups
Salt, kosher 1/2 tsp.
Pepper, black 1/2 tsp.
Tomatoes, chopped in 1/2" cubes 3 medium, approx. 2 1/2 cups
Parsley, fresh, minced approx. 1/4 cup
Method of Preparation:
1. Gather all ingredients and equipment.
2. Heat olive oil in large, heavy cooking pot. Add crushed garlic to oil, heat until fragrant.
3. Add bay leaf, onion and salt; saute over medium heat until onion begins to turn transparent. Add herbs.
4. Add eggplant, wine and tomato puree, stirring to mix well. Cover and simmer for approximately 20 minutes over medium-low heat, until eggplant is easily pricked by a fork.
5. Add zucchini and peppers, stirring well. Cover and simmer 20 minutes over medium heat or until zucchini have begun to soften.
6. Add additional salt, pepper and tomatoes. Mix well and continue to cook over medium heat for at least 20 minutes, until all vegetables are tender.
7. Taste; add more herbs, salt, pepper or wine as needed. Cook for at least five minutes after adding additional ingredients to allow flavors to blend.
8. Just before serving, mix in fresh parsley.
Serving suggestions: Serve as an entree over brown rice or with good sourdough, French or country bread, or serve as a side dish.
* If you don't have Herbes de Provence handy, substitute 2 tsp. dried basil, 21/2 tsp. dried marjoram, 1/2 tsp. oregano and 1 tsp. dried rosemary.
This is my go-to recipe for ratatouille, adapted from Mollie Katzen's recipe in The Moosewood Cookbook. It does take a bit of time to chop all of the vegetables needed, but you can do all of that a day or two in advance of cooking. The only things I hold off on are crushing the garlic and chopping the fresh tomatoes. Although I use a can of tomato puree, you can certainly cook down your own to make everything fresh and local!
Ratatouille
Mediterranean-Style Summer Vegetable Stew
by Renee Cyr Lasko
adapted from Mollie Katzen, "Ratatouille," The Moosewood Cookbook
Yield: Approx 2 quarts
Ingredients Quantity
Olive oil 1/4 cup
Garlic cloves, crushed 6 each
Bay leaf, dried 1 each
Onion, chopped medium 1 large, approx. 2 cups
Salt, kosher 1/4 tsp.
Basil, dried 1 tbsp.
Marjoram, dried 1 tbsp.
Oregano, dried 1 1/2 tsp.
Herbes de Provence, dried* 2 tbsp.
Rosemary, dried, powdered or crushed 1/2 tsp.
Eggplant, chopped in 1/2" cubes 2 medium, approx. 5 cups
Wine, burgundy or other dry red 1 cup
Tomato puree 28 oz.
Zucchini, chopped in 1/2" cubes 2 medium, approx. 5 cups
Bell pepper, green, chopped in 1/2" pieces 4 medium, approx 2 cups
Salt, kosher 1/2 tsp.
Pepper, black 1/2 tsp.
Tomatoes, chopped in 1/2" cubes 3 medium, approx. 2 1/2 cups
Parsley, fresh, minced approx. 1/4 cup
Method of Preparation:
1. Gather all ingredients and equipment.
2. Heat olive oil in large, heavy cooking pot. Add crushed garlic to oil, heat until fragrant.
3. Add bay leaf, onion and salt; saute over medium heat until onion begins to turn transparent. Add herbs.
4. Add eggplant, wine and tomato puree, stirring to mix well. Cover and simmer for approximately 20 minutes over medium-low heat, until eggplant is easily pricked by a fork.
5. Add zucchini and peppers, stirring well. Cover and simmer 20 minutes over medium heat or until zucchini have begun to soften.
6. Add additional salt, pepper and tomatoes. Mix well and continue to cook over medium heat for at least 20 minutes, until all vegetables are tender.
7. Taste; add more herbs, salt, pepper or wine as needed. Cook for at least five minutes after adding additional ingredients to allow flavors to blend.
8. Just before serving, mix in fresh parsley.
Serving suggestions: Serve as an entree over brown rice or with good sourdough, French or country bread, or serve as a side dish.
* If you don't have Herbes de Provence handy, substitute 2 tsp. dried basil, 21/2 tsp. dried marjoram, 1/2 tsp. oregano and 1 tsp. dried rosemary.
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