Really Good Ratatouille

A really great ratatouille holds its own against any meat dish. Use only fresh ingredients, let it simmer until the vegetables soften, and ladle it over rice, serve with pasta or a baguette, or eat it alone. Enjoy either warm or cold.

Really Good Ratatouille

Ratatouille ingredients: eggplant, zucchini, peppers, tomatotes, garlic, onion, basil, thyme

Really Good Ratatouille

Sauté eggplant and zucchini first, then let oil drain on platter

Really Good Ratatouille

Sauté onions, garlic, anchovies, and herbs for about five minutes

Really Good Ratatouille

add peppers and Saute vegetables for a few more minutes

Really Good Ratatouille

Add the tomatoes and cook that down for 10 to 12 minutes, until pulpy

Really Good Ratatouille

Season with salt and pepper and let the ratatouille cook slowly for about 20 minutes, until the mixture is soft, mushy and juicy; you want all the flavors to come together.

Really Good Ratatouille
Author: 
Recipe type: Vegetarian
Cuisine: French
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
A really great ratatouille holds its own against any meat dish. Use only fresh ingredients, let it simmer until the vegetables soften, and ladle it over rice, serve with pasta or a baguette, or eat it alone. Serve either warm or cold.
Ingredients
  • ⅓ cup plus ½ cup extra-virgin olive oil, divided
  • 1 pound small Italian eggplants, cut into 1-inch cubes
  • Kosher salt and freshly ground black pepper
  • 1 pound zucchini, cut crosswise into 1-inch sections
  • 3 anchovy fillets, finely minced
  • 2 onions, finely chopped
  • 3 garlic cloves, finely chopped
  • ¼ cup chopped fresh flat-leaf parsley
  • Leaves from ½ bunch fresh basil, coarsely chopped
  • Leaves from 4 fresh thyme sprigs
  • 2 pints cherry tomatoes
  • 2-3 Red, Yellow, and or Orange Peppers
  • 1 fresh chili pepper
Instructions
  1. Line a large platter with paper towels. Heat ⅓ cup olive oil in a medium saucepan over medium heat. Add the eggplant, season generously with salt and pepper, and let that cook down for 6 to 10 minutes, until the eggplant is soft and wilted. Remove the eggplant from the pan and onto a platter to drain. Next stop, zucchini: cook it the same way for 3-5 minutes in ¼ cup oil then add it to the platter with the eggplant.
  2. Add another ¼ cup olive oil to the pan, then the anchovies, onions, garlic and herbs. Cook for 5 minutes, until the onions get nice and caramelized. Add the peppers and hot pepper next and continue to sauté for a few minutes. Add the tomatoes and cook that down for 10 to 12 minutes, until pulpy. Return the eggplant and zucchini to the pan. Season with salt and pepper and let the ratatouille cook slowly for about 20 minutes, until the mixture is soft, mushy and juicy; you want all the flavors to come together. Let cool to room temperature.

 

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