Basically, vegetables cooked in olive oil, but !Ratatouille! is so much more fun to say.
There are as many versions of Ratatouille as there are cookbooks, it seems.
This version is much quicker than some, but the flavours are great and you wont have to spend 3 hours in the kitchen.
Because the ingredients are added to the pot in the order they need to cook, there is also less clean up at the end.
Seasoning is key, be sure to salt (and taste!) as you add each veggie to the mix, or you will end up with a tasteless bowl of sad veggies.
Serve at room temperature, or just slightly warmed. A bowl of this with a sliced baguette, maybe a little cheese… makes a great appetizer or even a light lunch. You can also serve it as a side to your favourite grilled meat or toss it with some cooked pasta for a quick weeknight meal.
This makes about 4 servings. Can be made a day in advance, and best if eaten within 3 days.
1 eggplant, about 1/2 – 3/4 lb, cut into 1/2-inch pieces (about 3 cups)
5 tablespoons olive oil
1 large white or yellow onion, thinly sliced
2 garlic cloves, minced
1 red bell pepper, chopped into bite size pieces
1 small zucchini, scrubbed, quartered lengthwise, and cut into thin slices
3/4 pound ripe tomatoes, chopped coarse (about 1 1/4 cups)
1 sprig fresh rosemary (optional)
2 sprigs fresh thyme, or 1/4 teaspoon dried, crumbled
salt & pepper
1/2 cup chopped fresh parsley
Toss eggplant with 1/2 teaspoon salt in a large colander and let stand in sink 30 minutes.
Meanwhile, chop and prep all your other veggies.
In a large skillet cook the onion and the garlic in 2 tablespoons of the oil over moderately low heat, stirring occasionally, until the onion is softened.
Pat eggplant dry with paper towels.
Add the remaining 3 tablespoons oil increase heat to moderately high and when oil is hot but not smoking, add the eggplant. Cook the mixture, stirring occasionally, for about 8 minutes, or until the eggplant is softened. If mixture looks dry, add a bit more olive oil.
Stir in the zucchini, bell pepper, thyme and rosemary sprigs. Reduce heat to medium low and cook, stirring occasionally, for 12 minutes.
Stir in the tomatoes and cook the mixture, stirring occasionally, for 5 to 7 minutes, or until all the vegetables are very tender and tomatoes are soft and have released their juices.
Taste for seasoning, add salt, and pepper to taste if needed. Remove the thyme and rosemary sprigs. Cook the mixture, stirring, for 1 minute. Remove from heat, stir in the parsley and combine the mixture well.
Let cool to room temperature. Spoon onto crusty bread or crostini and enjoy.
The ratatouille may be made 1 day in advance, kept covered and chilled. Bring to room temperature or reheat before serving.