Chef Jacques Ratatouille
Serves 8-10 as a side dish

 

2 1/2 pounds tomatoes (4 large)
8 large garlic cloves, thinly sliced
1 cup chopped, fresh flat-leaf parsley
20 fresh basil leaves, torn in half
1 cup plus 2 tablespoons extra-virgin olive oil
2 pounds eggplant, cut into 1-inch cubes
2 1/4 teaspoons sea salt
2  large onions (1½ pounds), quartered lengthwise and thinly sliced crosswise
3 assorted bell peppers (green, red, and/or yellow (1 ½ pounds), cut into 1-inch pieces
4 medium zucchini (2 pounds), quartered lengthwise and cut crosswise into ¾-inch thick pieces
1/2 teaspoon freshly ground pepper
Garnish: fresh basil

 

TO PREPARE THE RATATOUILLE:


Cut an X in the bottom of each tomato with a sharp paring knife and blanch together in a 4-quart pot of boiling water for 1 minute.  With a slotted spoon, transfer the tomatoes to a cutting board. When cool enough to handle, peel off the skin with a paring knife, beginning from the scored end.


Coarsely chop the tomatoes and transfer to a 5-quart heavy pot.  Add the garlic, parsley, basil, and 1/3 cup of oil. Simmer, partially covered, stirring occasionally, until the tomatoes break down and the sauce is slightly thickened, about 30 minutes.


While the sauce is simmering, toss the eggplant with 1/2 teaspoon of salt in a large colander and let stand in the sink for 30 minutes.


Meanwhile, cook the onions in 3 tablespoons of oil with 1/4 teaspoon salt in a 12-inch heavy skillet over moderate heat, stirring occasionally until softened, about 10 to 12 minutes.


Transfer the onions with a slotted spoon to a large bowl.  Add 3 tablespoons of oil to the skillet and cook the bell peppers with 1/4 teaspoon salt over moderate heat, stirring occasionally until softened, about 10 minutes.  Transfer the peppers with a slotted spoon to the bowl with the onions. 


Add another 3 tablespoons of oil to the skillet and cook the zucchini with ¼ teaspoon salt over moderate heat, stirring occasionally until just tender, about 6 to 8 minutes.  Using the slotted spoon, transfer the zucchini to the bowl with the other vegetables.


While the zucchini are cooking, pat the eggplant dry with paper towels.  Add the remaining oil (about ¼ cup) to the skillet and cook the eggplant over moderate heat, stirring occasionally until softened, about 10 to 12 minutes.


Add the vegetables, the remaining teaspoon of salt, and freshly ground pepper to the tomato sauce and simmer, covered, stirring occasionally, until the vegetables are very tender, about 1 hour.  Cool, uncovered, and serve warm or at room temperature.

HINT: Stew can be made two days ahead.  Cover and keep chilled.  Bring to room temperature or reheat before serving. 

Click here for the Recipe Archive