This is the quintessential summer dish in Provence and can be made in numerous ways. I like mine light on the zucchini, with more eggplant, peppers and tomatoes, and I also like it well-cooked, the vegetables soft and all the flavors blending together. I serve ratatouille as an accompaniment to grilled meats, but it is also good served on its own, or over rice or grilled toasts.
Ingredients
- 2 tablespoons extra virgin olive oil
- 4–6 cloves garlic, chopped
- 1 onion, chopped
- 2 globe eggplants, or 6 Asian, cubed
- 3 zucchini or crookneck squash or a combination, cubed
- 3 sweet peppers, seeded and chopped
- 6–8 tomatoes, coarsely chopped with their juices
- 5–6 sprigs of thyme tied together with 2 bay leaves and a sprig of rosemary
- Sea salt and pepper to taste
- Handful of chopped basil leaves
Preparation
Heat the olive oil in a large, heavy-bottomed saucepan over medium-high heat. When it is hot, add the onions and sauté until translucent, about 2–3 minutes. Add the garlic, sauté a minute, then add the eggplant and sauté a few minutes, then repeat with the zucchini and the pepper, stirring frequently. Add the tomatoes and the herbs. Bring to a boil. Reduce the heat to low and simmer until all the vegetables are soft and blend into a stew, about 45 minutes to an hour. If you prefer a chunkier version, cook just until the eggplant, zucchini, and pepper are tender. Remove the herbs and add salt and pepper to taste. Stir in the basil. Serve hot, warm, or at room temperature. Serves 6–8.
