For some, when you think of ratatouille you think of an adorable animated rat. Well before Pixar revolutionized the dish, ratatouille was a famous dish from southern France comprised of eggplant, summer squash, tomatoes, garlic, onion, and green herbs. It's simple to make but delicious to eat on a hot summer night with crusty french bread.
When it comes to Pixar movies, Ratatouille is hands down my favorite. Honestly, that says a lot because most Pixar films are truly a work of art. I can't imagine this film being better. It deals with cooking, which is obviously a win in my book. It tells the story of the underdog coming on top, which I have a habit of rooting for. It includes the most lovable, cute, cartoon animal. But aside from all of that, it takes place in what I happen to think is the greatest city in the world. Paris. Sorry Italian relatives...
When you're enduring the hot days of summer a stew might seem unappealing. I get it. Hot, slow cooked food and humidity aren't always the best pair, but trust me, this summer stew is different. You'll be screaming for a second plate of ratatouille after eating cold turkey sandwiches at the pool club all day.
Like most great recipes, this ratatouille recipe is all about the ingredients. Not just good, tasty ingredients, but ingredients in season. It makes such a difference. Once summer comes around everyone decides it is time to be generous with their food. Neighbors are parading their home grown, semi funky looking, vegetables all over town. Chances are that you have a disproportionate zucchini or cucumber hanging around sitting next to two oddly small eggplants. Don't get me wrong, I love the food sharing that occurs during summer. I wish we could all share our lasagnas door to door come February. If you're like me and have an inordinate amount of summer produce this ratatouille recipe is for you.
Ingredients:
1/4 cup extra virgin olive oil
1 large eggplant (diced into 1 inch cubes)
2 medium zucchini
1 medium red onion (diced into 1 inch pieces)
2 red bell peppers
1 14 oz can whole peeled tomatoes
5 large fresh tomatoes
5 cloves garlic
2 tbsp fresh thyme
2 tbsp fresh oregano
1/2 cup fresh basil
salt and pepper
1. Heat 3 tbsps olive oil in a large dutch oven over medium high heat. Add eggplant and fry until golden brown (about 5 minutes on each side). Remove eggplant and place into a large bowl. Add in zucchini and cook until golden brown on both sides (2-3 minutes on each side). Season with salt and pepper. Remove and place into the bowl with the eggplant.
2. Add the remaining olive oil to the pan and cook the peppers, onion and garlic until soft, about 5 minutes. Add in the canned tomatoes, fresh thyme and oregano, and fresh tomatoes. Turn the heat to low, cover and cook for 30 minutes.
3. Remove from heat and stir in the fresh basil. Season to taste with additional salt and pepper. Serve with warm crusty bread.
1/4 cup extra virgin olive oil
1 large eggplant (diced into 1 inch cubes)
2 medium zucchini
1 medium red onion (diced into 1 inch pieces)
2 red bell peppers
1 14 oz can whole peeled tomatoes
5 large fresh tomatoes
5 cloves garlic
2 tbsp fresh thyme
2 tbsp fresh oregano
1/2 cup fresh basil
salt and pepper
1. Heat 3 tbsps olive oil in a large dutch oven over medium high heat. Add eggplant and fry until golden brown (about 5 minutes on each side). Remove eggplant and place into a large bowl. Add in zucchini and cook until golden brown on both sides (2-3 minutes on each side). Season with salt and pepper. Remove and place into the bowl with the eggplant.
2. Add the remaining olive oil to the pan and cook the peppers, onion and garlic until soft, about 5 minutes. Add in the canned tomatoes, fresh thyme and oregano, and fresh tomatoes. Turn the heat to low, cover and cook for 30 minutes.
3. Remove from heat and stir in the fresh basil. Season to taste with additional salt and pepper. Serve with warm crusty bread.
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