Ratatouille

July 27, 2009

Provençal Stew

Provençal Stew

This Provençal vegetable stew is so delicious and very easy. Everything you need to make ratatouille is in season, and you’ll find that eggplants are shapely and delicate-skinned, peppers are sweet, and zucchini are abundant. Tomatoes are just coming in to season now. When layered with onions and an entire head of garlic, these ingredients simmer down into a silky-sweet, fresh-tasting summer vegetable stew.

Serves 4

2 tablespoons extra virgin olive oil

2 onions, chopped

2 small to medium-sized eggplants, chopped

1 head of garlic, peeled and sliced

2 or 3 small zucchini, chopped

2 sweet peppers, chopped

3 ripe tomatoes, chopped

2 or 3 sprigs of thyme

1/2 teaspoon sea salt, possibly more – season to taste after cooking

a few twists of fresh black pepper

Place a large, heavy-bottomed pot over medium heat. Pour in the two tablespoons of olive oil and add the onions. Sweat onions, stirring now and again. Add the eggplant and cook for several minutes, long enough to soften. I let mine cook down until they were unrecognizable* and creamy. Now add everything else, turn down your heat to medium-low, stir well and cover. Cook for about half an hour, stirring occasionally. The vegetables will melt together. You and your ratatouille are done. Taste and tweak seasoning, if necessary. Serve on its own as a main course, or to accompany almost anything.

Ratatouille Family Portrait - missing: Tomatoes

Ratatouille Family Portrait - absent: Tomatoes

* Michael positively loathes eggplant. Or so he thinks.

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2 Responses to “Ratatouille”

  1. katie said

    family portrait….je je….couldn’t you have done it against black velvet with the zucchini hovering up in the top left hand corner? I too loathe eggplant..except for in delicious applications like this one..It’s a bit like tofu in that way, seems to take on the flavours of whatever it’s cooked with.

  2. jevanshead said

    Ha…family portrait – absent: tomatoes. Funny Dawne!

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