Ratatouille is an old-school French dish that is made of stewed late-summer vegetables and served with crusty, country bread. It’s comforting, rich, and harkens back to a time when slow-cooked food was the norm. Ratatouille is what your French grandma would have made especially for you as a child because she knew you loved it, even though it took a very long time and lots of labor to make.
The traditional method of cooking ratatouille requires the slow cooking of each ingredient in separate pans in order to cook each ingredient perfectly. Those ingredients are then combined and stewed together to meld the flavors. You can imagine that this process is extremely time-consuming and requires constant babysitting. Ain’t nobody got time for that in today’s world.
My version of ratatouille deviates a bit from the traditional method because I roast the veggies and then allow them to stew together. The result is a balanced and delicious ratatouille that takes much less time and attention to prepare, which is always a good thing. I think grandma would actually approve.
5 large heirloom tomatoes
1 medium eggplant, or two small, diced
1 red bell pepper, diced
2 medium zucchini, diced
1 large yellow squash, diced
1 yellow onion, diced
4-5 cloves of garlic, minced
¼ c. olive oil
2 bay leaves
2 tsp. fresh thyme, chopped
1 tsp. fresh rosemary, chopped
1 tsp. fresh oregano, chopped
Salt, pepper, and red pepper flakes
Preheat the oven to 425 degrees. Prepare two large baking sheets with parchment paper or foil.
Remove the cores from the tomatoes and pulse them in a food processor until they are saucy, but still a bit chunky (think the consistency of a chunky salsa).
Place the eggplant on one baking sheet. Coat with olive oil, mix with your hands, and place the pieces in a single layer on the baking sheet. Season with salt and pepper.
Place the red pepper, zucchini, and yellow squash on the other baking sheet. Coat with olive oil, mix with your hands, and place the pieces in a single layer on the baking sheet. Season with salt and pepper.
Place both baking sheets in the oven. Bake for 15 minutes.
While the vegetables are roasting, heat 1 Tbsp. olive oil in a skillet over medium high heat. Cook the onions for about 10 minutes, or until they are soft and lightly browned. Add the garlic and cook for one more minute. Add the tomatoes, bay leaves, thyme, organo, rosemary and a pinch of red pepper flakes. Turn the heat down to low, and allow the sauce to simmer.
Remove the vegetables from the oven and stir. Place them back into the oven, and cook the eggplant for 10-15 minutes, or until soft. Remove the eggplant and add to the tomato sauce. Stir to combine.
Roast the red pepper, zucchini, and yellow squash for another 10 minutes while the sauce simmers. Remove from the oven and add to the sauce. Allow the ratatouille to simmer for 10 more minutes so that all of the flavors can meld together nicely.
Remove from the heat. Season with salt and pepper. Top with a little olive oil.
Serve in a bowl topped with Parmesan with a baguette, on top of polenta, or mixed into pasta.