Source

This reciepe is loosely transcribed from Recette de MA RATATOUILLE aux LÉGUMES du JARDIN by POPOTE et POTAGER.

Equipment

  • Large skillet, I prefer a 12" to 15" cast iron
  • Large Dutch oven

Ingredients

  • Olive oil
  • Onions (two to three, I use one red and one yellow medium-sized onions)
  • 1 shallot
  • 7 to 8 Garlic cloves
  • 3 bell peppers, cut into bite-sized pieces
  • 3 zucchini, cut into bite-sized pieces
  • 1 yellow squash, cut into bite-sized pieces
  • 2 eggplants, cut into bite-sized pieces
  • 1 kilo tomatos, cut into bite-sized pieces
  • Several springs of Thyme
  • 1 to 2 sprigs of Rosemary

Prep

  • Cut all vegetables into bite-sized pieces, keeping each vegetable in its own bowl.
  • Peel the garlic cloves and slice if desired.

Method

Onions, Shallots and Garlic

  • Heat the skillet over medium heat.
  • Add olive oil to the skillet.
  • Add the onions and shallots to the skillet and cook until browned and slightly caramelized.
  • Add the garlic and cook until fragrant.
  • Remove the onions and shallots from the skillet and put in the Dutch oven.

Bell Peppers

  • Add olive oil to the skillet.
  • Cook the bell peppers until soft and slightly browned.
  • Remove the bell peppers from the skillet and put in the Dutch oven.

Zuichini and Yellow Squash

  • Add olive oil to the skillet.
  • Cook the zuichini and yellow squash until soft and slightly browned.
  • Remove the zuichini and yellow squash from the skillet and put in the Dutch oven.

Eggplant

  • Add olive oil to the skillet.
  • Cook the eggplant until soft and slightly browned.
  • Remove the eggplant from the skillet and put in the Dutch oven.

Tomatos and Herbs

  • Add the tomatos to the Dutch oven.
  • Stir the contents of the Dutch oven to combine.
  • Add the thyme and rosemary to the Dutch oven.

Simmer

  • Simmer the contents of the Dutch oven for at least 40 minutes.

Notes

  • I like to serve this with a crusty bread and a nice red wine.
  • Ratatouille can be served hot or cold.
  • The dish can also be served with gnocchi or pasta.
  • The flavors of the dish can be enhanced with a little soy sauce to add depth and umami.
  • Paprika can be added to the dish to add a little heat.