Ratatouille is very versatile. It works equally well as a main course or side dish, and can be served hot, cold, or at room temperature. You can refrigerate it, covered, up to 3 days.
Ratatouille, a summery vegetable stew, features many of the ingredients—onions, eggplant, bell peppers, zucchini, and, of course, tomatoes and garlic—essential for so many other Provençal specialties. The stew lends itself to interpretation, but these few rules will guarantee superior results:<br/><br/><br/>Oven roasting: The eggplant and zucchini should be roasted in the oven before being stewed with the other ingredients (rather than just stewed, as called for in some recipes), to prevent sogginess and concentrate sweetness.<br/>Flame roasting: Charring the bell pepper over a gas stove’s flame (or under the broiler) imparts a smoky flavor.<br/>Blanching and peeling: When cooking with fresh tomatoes, it’s always a good idea to first remove their skin and seeds, as they affect the texture of the finished dish.<br/>Stewing: Simmering all the ingredients together allows their flavors to meld. For the liveliest taste, reserve some herbs and stir them in at the last minute.
Recipe information
Yield
serves 6
Ingredients
Preparation
Step 1
Preheat the oven to 400°F. Toss together the eggplant, zucchini, 1/2 cup oil, 1 tablespoon thyme, 1 teaspoon salt, and 1/2 teaspoon pepper on a large rimmed baking sheet. Roast, tossing occasionally, until the vegetables are golden, about 1 hour.
Step 2
Meanwhile, bring a large pot of water to a boil. Prepare an ice-water bath, and set aside. Cut a small, shallow X in the stem end of each tomato; blanch the tomatoes until the skins begin to loosen, about 30 seconds. Immediately transfer with a slotted spoon to the ice-water bath.
Step 3
Drain the tomatoes. Remove the skins; cut the tomatoes into quarters, discarding the seeds.
Step 4
Place one bell pepper at a time on the trivet of a gas stove burner on high heat; roast, turning occasionally with tongs, until black all over. (Or, broil the peppers in a baking pan, turning them occasionally.) Transfer to a large bowl, and cover with plastic wrap. Let them steam in the bowl until cool enough to handle, about 10 minutes.
Step 5
Remove the skins from the peppers. Discard the tops and seeds. Cut the peppers lengthwise into 1/2-inch-thick strips.
Step 6
When the eggplant and zucchini are done roasting, heat the remaining 2 tablespoons oil in a large, deep skillet over medium-high heat until hot but not smoking. Add the garlic and onions; cook until soft, about 4 minutes. Add the tomatoes and peppers; cook until the tomatoes are soft, about 7 minutes. Add the eggplant and zucchini, 1/4 cup basil, and the remaining tablespoon thyme. Season with salt and pepper.
Step 7
Reduce heat to medium-low; simmer, stirring occasionally, until the vegetables are very soft, about 30 minutes. Stir in the parsley and remaining 1/4 cup basil. Cook until heated through, about 1 minute more.
Ratatouille Tips
Step 8
Ratatouille, a summery vegetable stew, features many of the ingredients—onions, eggplant, bell peppers, zucchini, and, of course, tomatoes and garlic—essential for so many other Provençal specialties. The stew lends itself to interpretation, but these few rules will guarantee superior results:
Step 9
Oven roasting: The eggplant and zucchini should be roasted in the oven before being stewed with the other ingredients (rather than just stewed, as called for in some recipes), to prevent sogginess and concentrate sweetness.
Step 10
Flame roasting: Charring the bell pepper over a gas stove’s flame (or under the broiler) imparts a smoky flavor.
Step 11
Blanching and peeling: When cooking with fresh tomatoes, it’s always a good idea to first remove their skin and seeds, as they affect the texture of the finished dish.
Step 12
Stewing: Simmering all the ingredients together allows their flavors to meld. For the liveliest taste, reserve some herbs and stir them in at the last minute.
