Fall in love with this Provencal Vegetable Stew with bright colors and bold, mellow flavors.
A wonderful vegetable stew celebrating summer’s splendor. A plethora of eggplant, zucchini and tomatoes simmered with herbs and spices.
A little History:
Ratatouille is popular among the entire Mediterranean coast as an easy summer dish cooked on the stove top – no need to heat the oven on a hot summer day.
A traditional French Provencal stewed vegetable dish, originating in Nice, France.
It is composed of pieces of cooked vegetables, especially eggplant, onions, zucchini, peppers and tomatoes, and garlic. One method is simply to sauté all of the vegetables together. Some cooks insist on a layering approach, where the eggplant and the zucchini are sautéed separately, while the tomatoes, onion, garlic and bell peppers are made into a sauce.
My Method:
Start with sautéing cubed eggplant from slender local multi-colored vegetables, (they are botanically a fruit!) in fruity extra virgin olive oil until golden and caramelized. Adding color (caramelization) to the eggplant is the key for a successful Ratatouille!
The next ingredients – Shallots, Garlic, Zucchini, Bay Leaves and Herbs are added to the pot, (use a wide flat pot – I use a cast iron paella pan!) and cooked until softened and full of flavor. I do not always add peppers – they can overwhelm with a strong flavor profile (although add them if you please)… here I want to taste the eggplant.. zucchini… tomatoes – then add complimentary seasonings.
In Summer – shop at a farmers’ market:
Nothing like farm fresh just picked produce!
In Summer – if Heirloom Tomatoes are available, add them at the end, when the stew is wonderfully developed, and let them melt in. The tomatoes need not to be cooked, just warmed through.
The best ingredients make the BEST RATATOUILLE!
Pair with Wine:
Traditionally, it is advisable to accompany these vegetables with a rosé wine from the vineyards of Provence or a red wine such as Vin de Pays d’Oc, or a crisp white wine.
Enjoy these wonderful flavors of summer.
~ light in calories, gluten-free, and loaded with healthful ingredients!
Karen
Karen’s Ratatouille – Summer’s Classic Vegetable Stew
Ingredients
- 2 tablespoons extra virgin olive oil
- 3 cups eggplant, cubed*
- 3/4 cups shallots, peeled, diced
- 3 medium garlic cloves
- 2 cups zucchini, cubed (green & yellow)
- 1 teaspoon fresh rosemary, chopped
- 2 medium bay leaves
- 1 cup marinara sauce, homemade or Rao's
- 1 teaspoon balsamic vinegar, (no caramel coloring)
- 1/4 teaspoon hot pepper flakes
- 1/4 teaspoon sea salt
- 1/8 teaspoon freshly cracked black pepper
- 1/2 cup filtered water
- 1 cup heirloom tomatoes, cubed, choose a mix of varieties
- 2 tablespoon mixed fresh herbs, basil, parsley, thyme or oregano
Instructions
- Choose a wide pan to cook in, I like my cast iron, enameled paella pan. Cube the vegetables into 3/4 inch pieces.
- Heat 1 T. olive oil in the pan over moderate – high heat. Add the eggplant, quickly stir to coat the eggplant. Sauté until golden and caramelized, about 5 minutes. HINT: Now, cover, lower heat and cook until tender, 5 minutes more. This step will give the best flavor and texture.
- Add the remaining tablespoon of olive oil and the shallots, garlic and zucchini. Stir well and cook until the vegetables have softened, about 10 minutes. Add the next 8 ingredients (rosemary through filtered water.) Stir well, bring to a boil, then cover and lower to a simmer. Simmer the stew for 20 minutes to meld the flavors. Add the heirloom tomatoes and fresh herbs, take off heat and enjoy!
Serving Suggestions:
- As a side dish, stuff mushrooms, stuff zucchini, (look for 8 balls at farmers' markets, cut in half) a filling for an omelet, top pasta or noodles, layer in a lasagne, top on garlicky bruschetta, add sliced olives, top with a herb/garlic bread crumb topping, garnish with toasted pine nuts… eat cold! Add your favorite grains or beans to the ratatouille; top with a creamy or grated cheese and melt gently on top.
- Stuff Mushrooms or Zucchini: Clean and core your favorite mushroom. Brush with olive oil, season with salt and pepper. Cook in a hot 400 degree oven for 10-12 minutes until golden. Drain any accumulated juices. Cut zucchini suitable for stuffing in half. I have used "8 ball" zucchini (round shape.) Scoop out all but 1/2 inch of its wall with a spoon. Steam the zucchini until tender, yet still holds its shape, about 10 minutes. Stuff Ratatouille into the cavities of the mushrooms or zucchini. Place in a baking pan to hold, reheat if necessary. Top with Herb & Garlicky Bread Crumbs and broil until golden.
- Quick Herb & Garlicky Crumbs: 3 T. dry bread crumbs (regular of gluten-free) 1 T. fruity extra virgin olive oil 1 medium garlic clove, peeled and grated 2 t. minced parsley 1 pinch salt & pepper 2 T. grated parmesan reggiano cheese (optional) ~ Mix all together, let sit for 15 minutes, top the ratatouille broil until golden.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I have made Karen’s recipe many times. Seems complicated but quite easy. Many ingredients, and I usually use all but sometime use the vegetables I have. Heirloom tomatoes added at the end makes the dish. I have experimented with many different herbs too. A terrific upscale recipe.
Thank you Madeline! One of my favorite summer recipes!😀Karen