I have tried the classic Provencal preparation of ratatouille In that one, each vegetable is sauteed separately. It's good, but tends to come out oily if you are not careful. Also, it's labor intensive.
Jacques Pepin has a modified recipe that uses just two pans. Cook's Country has a recipe that roasts all the veg in the oven.
Ultimately, ratatouille is a vegetable stew. Why not treat it that way?
- 1 small very firm Chinese eggplant
- 1 small green zucchini
- 1 small yellow zucchini
- 1 small yellow pepper
- 1/2 Vidalia onion
- 1 medium beefsteak tomato
- 4 cloves garlic
- 2 tbsp olive oil extra virgin
- 1 tbsp olive oil to finish each serving extra virgin
- sea salt too taste
- fresh ground black pepper to taste
- 2 tsp thyme
- 1/2 tsp oregano
- 24 oz tomato puree
Cut all the vegetables into bite-sized pieces. Thinly slice the garlic cloves.
Add all the ingredients to the pot. Stir.
Simmer for 45 minutes
How easy was that?
Serve over couscous, rice or pasta or simply as a side dish.
Like any stew, it tastes better the next day! It is a great make-ahead dish.