Adapted from the classic Chez Panisse Vegetables Cookbook by Alice Waters
This classic simple French dish can be enjoyed as a starter with a chunk of warm bread with butter or main and served hot or cold-delicious in any season and I agree with Alice: this Ratatouille tastes even better the next day, so a perfect simple make ahead dish!**
Serves 6 as a main, 8-10 as a side dish
Ingredients
1 large (about 525g) aubergine/eggplant
1-heaped Tbsp. salt
EVOO (extra virgin olive oil) or grape seed oil as needed
3 onions (600g)
15 cloves garlic (50g) smashed, peeled and chopped
1 medium carrot (100g), peeled, grated
Large pinch red chili pepper flakes, about ¼ tsp. or 1 fresh hot chili pepper, chopped
Large bunch basil* (250g) plus additional leaves for garnishing
2 red and 1 green bell pepper (400g)
3 courgette/zucchini (400g)
5 large tomatoes, peeled and cored (1.8kg) or large can whole peeled tinned tomatoes, or a little of each
Lemon juice to taste
EVOO to finish
3 tbsp. capers, drained
Thinly sliced preserved lemon peel (optional)
Method
Cut aubergine/eggplant into medium-sized ½ inch cubes and put into colander with a plate underneath. Sprinkle in salt and toss to distribute evenly. Cover with a towel and let drain while prepping other ingredients.
Peel and cut the onions into similar sized cubes, then cut remaining vegetables (except garlic and carrot) into similar sized as aubergine, keeping vegetables separate.
Squeeze handfuls of aubergine to extract excess liquid, then pat dry the aubergine cubes placing in medium sized bowl. Drain off and discard excess liquid.
In heavy pot or large straight-sided skillet with lid, heat a few tablespoonfuls of oil over medium heat until oil begins to shimmer. Add aubergine cooking and stirring occasionally until golden brown. Using a slotted spoon, set aubergine aside on plate or in bowl.
Add a glug of oil to the pan, add the onions and cook until translucent and tender. Stir in chopped garlic, carrot, a sprinkling of hot pepper flakes and lay the bouquet of basil tied with string on top, reserving a handful of leaves for garnish. Put the lid on top and let steam for a few minutes. Remove lid adding a dash of oil if needed then stir the peppers for a few minutes then stir in courgette/zucchini and tomatoes, cover and let steam for 5 minutes.
Lastly stir in the aubergine and cook 15-20 minutes until vegetables are just fork tender, gently stirring now and again to meld the flavors together.
Remove basil bouquet and season to taste with lemon juice, salt, black pepper and finish with a good drizzle of EVOO, a scattering of capers, basil leaves and preserved lemon peel.
*If fresh basil is unavailable, substitute basil paste or 2 frozen basil blocks (about 50g)
**Feel free to substitute ingredients-if the tomatoes are good looking but tasteless, substitute 3 fresh large tomatoes and add a 400g tin of whole peeled plum tomatoes. Any questions or comments please get in touch! -NM