Ratatouille
The classic Provençal vegetable dish. Served as it originally was when farmers made delicious use of the remaining vegetables after harvest to make a dish that remains a favorite served as the main dish or now a side dish. (And yep! If you watch the video of this recipe, you will learn all about the difference between Remi's Ratatouille and the classic dish as it came to finally grace the menus of fine dining establishments in France in the early 20th century.)
Ingredients
- 7 Tbsp olive oil
- 1 lb (450 g) large onions (sweet), sliced
- 1-2 red/orange bell peppers (roughly chopped)
- 1 lb (450 g) ripe tomatoes (or drained canned tomatoes)
- 1-2 lbs (650 g) courgettes/zucchini
- 1/2 lb (225 g) eggplant/aubergine
- 1 bouquet garni with celery stick and 2 bay leaves (tied with cooking twine)
- 4-5 cloves garlic, finely chopped or crushed
- pinch sugar
- fresh basil leaves (for garnish)
- 1/3 cup water (or dry white wine)
Instructions
- Preheat the oven to 350 degrees
- On the stove top, place a large skillet over medium heat. Drizzle olive oil, about 2-3 tablespoons. Once you have chopped your onions into generous ribbons (not fine or diced), place your onion slices into the skillet and cook until slightly golden brown. This will take about 30 minutes which is why we want to do this first.
- Prepare the tomatoes for blanching: Bring a large pot of water boil. Score (make an "X") at the bottom of each tomato. Salt the water. Once the water is boiling, using a strainer, place the tomatoes into the water. Boil for 1-2 minutes, until you begin to see the skin peel (it need not be peeling on all tomatoes). Remove from the pot, and let on a paper towel to drain and cool.
- While the tomatoes are cooling, prepare the bell peppers. Line a half baking sheet with parchment paper. Cut the top of each of the bell peppers off and remove the seeds. Now chop into one-inch squares each bell pepper. Place on the parchment sheet and drizzle 1-2 tablespoons of olive oil. Season with salt and pepper. Toss with your hands to evenly distribute the oil and seasonings. Place in the oven for 20 minutes. When the 20 minutes are up, toss with a spatula, and cook for 15 more minutes until you see a slight char on the edges of the slices. Remove from the oven and set aside until you are ready to combine all of the vegetables.
- Once the bell peppers are in the oven, return to your tomatoes that should be cool to the touch. Now you are going to remove the skins of each of the tomatoes which should be super simple. Take the cornered edges and pull off. Then, quarter the tomatoes - removing the stem (and seeds if preferred). Then chop into approximately one-inch squares. All vegetables will be approximately this size - a bite-size. Set aside the tomatoes.
- Place two skillets on the stove top over medium heat. While the skillets are warming up, prepare the zucchini/courgettes and the eggplants/aubergines. Slice into one-inch pieces (removing the tops and bottoms). Once the skillets are warm, drizzle with olive oil, and add each vegetable to its respective skillet. Season with salt and pepper and cook for about 10 minutes until slightly brown. Stir occasionally.
- Place a large Dutch oven on the stove top over medium heat. Drizzle with olive oil. Once the pan is warm, add the finely chopped garlic, the bouquet garni and the chopped tomatoes. Ad a pinch of sugar as well. Season with salt and pepper. Stir occasionally. Once the tomato juices have largely evaporated - about 5-7 minutes, begin to add all of the other cooked/roasted vegetables!
- The Dutch oven that has the tomatoes will now become the home to the finished dish. To the tomatoes (keep the bouquet garni in the dish for now - you will remove it when all is finished cooking), add all of the other vegetables - onions, bell peppers, courgettes and aubergines). Season with salt and pepper. Also add the 1/3 cup of water. This could be substituted for your favorite dry white wine (you might use 1/2 cup instead to ensure the dish doesn't become dry while you are simmering it). Now, cover the dish and cook over medium heat for a total of 20 minutes, but do check at 10 minutes. You will know it is done when the juices are thick and all of the vegetables are tender.)
- There are many ways to enjoy Ratatouille. (1) Serve immediately off the stove - warm as a side dish to any fish or meat dish or to pair over rice; (2) Enjoy as the main dish for a delicious satiating taste of summer, and garnish with a handful of fresh basil leaves; (3) Toast or broil a slice of a baguette making a tartine, and place a large spoonful of warm ratatouille on top of each slice, enjoying warm; (4) Make scrambled eggs and on top of the tartan and ratatouille, place a serving of warm, fresh off the stovetop eggs; (5) Enjoy cold as leftovers throughout the week; (6) freeze and enjoy during the winter - heating up over the stove top until just warm enough in a skillet.
- Don't forget to pair with a glass of your favorite drink and of course, why not watch the Pixar film Ratatouille!