A classic of French country cooking, ratatouille is a rustic vegetable ragout that celebrates the flavors of late summer. Originating in Provence, this beloved dish combines eggplant, zucchini, bell peppers, and tomatoes with garlic, herbs, and wine. Slowly simmered until the vegetables soften and their juices turn rich and jammy, ratatouille is as comforting as it is versatile. Serve it warm with crusty bread and a glass of red wine, or enjoy it chilled as a refreshing side dish the next day.
INGREDIENTS:
1 small onion, diced
1 bell pepper, diced
2 tablespoons olive oil
2 garlic cloves, chopped
2 tablespoons tomato paste
1 pinch Herbes de Provence
2 bay leaves
1 cup dry white wine
Water
1 eggplant, diced
2 zucchini, diced
1 large tomato, diced
Salt, pepper, and cayenne pepper
METHOD:
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion and bell pepper and sauté for 5–6 minutes, until softened.
Stir in the garlic, tomato paste, Herbes de Provence, and bay leaves. Cook for 1–2 minutes, stirring, until fragrant.
Pour in the white wine and bring to a simmer, scraping up any browned bits from the bottom of the pot.
Add the eggplant, zucchini, and tomato. Stir well and add a splash of water if the mixture looks too dry. Season with salt, black pepper, and cayenne.
Cover partially with a lid and reduce the heat to low. Simmer gently for about 30 minutes, stirring occasionally, until the vegetables are tender and the mixture is thick and jammy.
Taste and adjust seasoning as needed. Remove bay leaves before serving.
Serving suggestion: Pair with crusty bread, roasted chicken, or spoon over polenta or couscous for a heartier meal.
SOURCE: Recipe courtesy of Executive Chef Lionel Le Morvan of Ma Maison
