Ratatouille

Name: Ratatouille
Yield: makes 8 servings
Ingredients: 2 large eggplant, about 2 pounds total, peeled if the skin is very thick and cut into 1/2-inch chunks; 2 medium zucchini, about 1 pound total, cut into 1/2-inch chunks; Salt and black pepper to taste; 1/2 cup extra virgin olive oil; 2 large onions, thinly sliced; 2 tablespoons minced garlic; 2 red or yellow bell peppers, stemmed, seeded, and thinly sliced; 4 ripe medium tomatoes, peeled, seeded, cored, and thickly sliced; 1/2 cup chopped fresh basil or parsley leaves

December 14, 2011

Ratatouille calls for a fairly specific list of vegetables: eggplant, tomatoes, zucchini, peppers, and usually onions. These are cooked slowly, together, with a lot of olive oil and some garlic. The dish is finished with fresh basil; how could it be bad? Needless to say, ratatouille is best in midsummer, when the vegetables are at their peak. It can be served hot or at room temperature and is delicious both ways. It’s especially good with grilled sausage.

Recipe notes

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