Swine & Sea — Ratatouille — French Creole Recipe

Ratatouille

From Nice, France, Ratatouille might be one of the most classic dishes that uses and celebrates all of the Summer vegetables. It's typically made towards the end of Summer to use all of the vegetables at their very best. Ratatouille is about melding flavors, so as you cook each vegetable, never wipe the pan clean. Leave all of the little bits from the previous vegetable in the pan. Serve it over pasta or on a piece of toasted bread, but always try it the second day. You will be amazed how the flavors have melded together.

Recipe

  • 2

    medium eggplants , cut into 1/2" pieces

  • 3 tsp.

    Kosher salt

  • ¾ cup

    olive oil , divided

  • 2

    medium zucchini , cut into 1/2" pieces

  • 2

    medium yellow onions , cut into 1/2" pieces

  • 2

    medium red bell peppers , cut into 1/2" pieces

  • 4

    garlic cloves , minced

  • 2

    medium beefsteak tomatoes , cut into 1/2" pieces

  • 3 Tbsp.

    fresh thyme

  • ¼. tsp.

    crushed red pepper

  • ¼ cup

    dry white wine
  • olive oil
    Step 1

  • Place the eggplant in a colander, season with the Kosher salt, mixed and allow to sit for 20 minutes.

    • Step 2

  • Pat the eggplant dry with paper towels.

    • Step 3

  • Heat ¼ cup of the olive oil in a large deep skillet over medium high heat. Add the eggplant and cook, stirring often until the eggplant is tender but not falling apart.

    • Step 4

  • Transfer the eggplant to a bowl and set aside.

    • Step 5

  • Add 2 tablespoons of olive oil to the pan and allow to heat. Add the zucchini to the pan. Season with Kosher salt. Cook, stirring often until the zucchini becomes very tender.

    • Step 6

  • Add the zucchini to the bowl with the eggplant.

    • Step 7

  • Add an additional 2 tablespoons of olive oil to the pan. Add the yellow onion and cook until soft.

    • Step 8

  • Add the red bell peppers to the onions in the pan. Season with salt. Cook until tender. Stir in the garlic and cook for another 2 minutes. Transfer the onion and red bell peppers mixture to the eggplant mixture.

    • Step 9

  • Add 2 tablespoons of olive oil to the pan. Add the tomatoes, thyme, crushed red pepper. Stirring occasionally until the tomatoes have broken down and most of the juice has evaporated.

    • Step 10

  • Add the white wine to the pan and cook until most of it has ben absorbed.

    • Step 11

  • Add the eggplant mixture back to the pan. Cook over medium heat, stirring to prevent sticking to the pan. Cook for another 12 - 15 minutes until the mixture become creamy.

    • Step 12

  • Season to taste. Remove from the heat and drizzle with olive oil. Allow to cool to room temperature and serve.