I have phases when food just seems to speak to me, encouraging me to pick up a knife and cook. This time it started when I opened the refrigerator to add a bright purple glossy eggplant and shiny new green bell pepper to the yellow and green striped summer squash in the produce drawer. The sweet onions, fragrant, fresh garlic and pale green leeks were beckoning, and they all joined chorus with the luscious red tomatoes ripening on the kitchen counter.
What began as a whisper, “ra-tuh-TOO-ee, ra-tuh-TOO-ee, ra-tuh-TOO-ee”, became a full-fledged song, as I started to chop and sauté.
There are many recipes for ratatouille, the traditional Provencal vegetable stew, deeply flavored with garlic, basil and marjoram. A popular summer dish when there is an abundance of fresh vegetables, ratatouille is usually served as a side dish. We enjoy it over pasta, as a filling for omelets, and at room temperature as a spread on toasted garlic bread.
While there is no standard recipe, there is much debate upon the method of preparation. In his book, The Complete Rubuchon, Joel Rubuchon writes that the “secret to a good ratatouille is to cook the vegetables separately so they each will taste of itself.” Julia Child agrees. I like to sauté the garlic, onions and leeks, add the peppers, and then the summer squash and zucchini. Out of respect for eggplant, I sliced it, slathered it with pesto, and cooked it on the grill. The garlicy-basil flavored cubes were perfect to then add to the stew.
Ratatouille is also a 2007 computer- animated comedy film about a rat dying to become a chef that I have yet to see. Do you suppose the vegetables sing to him too?
Summer Market Ratatouille
Ingredients
- 1 cup chopped fresh onion or leeks about 2 medium
- 4 cloves garlic, chopped or more to taste if your family loves garlic
- 2 tablespoons olive oil
- 1 medium eggplant peeled, sliced and cubed
- 3 tablespoons chopped fresh herbs (parsley, basil, oregano, marjoram)
- 2 cups sliced and cubed zucchini and/or summer squash about 2
- 1 bell pepper (any color works) cut into julienne strips
- 2 cups chopped tomatoes or tomato sauce
- Maine sea salt and fresh pepper
- freshly grated Parmesan cheese
Instructions
- Assemble ingredients and tools.
- In a heavy pot, heat the olive oil over medium heat. Add the onion or leeks and garlic, sauté until soft.
- Peel and slice the eggplant and cut into ½ inch cubes. Set aside. Cut up the zucchini, summer squash and bell pepper. Set aside.
- Finely chop the herbs and set aside.
- Stir the eggplant and herbs into the onion mixture. Cover, and cook until the eggplant is soft, stirring occasionally to prevent from sticking.
- Add the bell pepper, summer squash or zucchini, and tomatoes or tomato sauce.
- Cook until soft, stirring often.
- Taste the casserole, and if needed, season to taste with fresh pepper and Maine sea salt.
- To serve: Spoon into individual casserole dishes, top with Parmesan cheese, heat in a 350 degree oven until bubbly and the cheese is melted.
- Or serve over the pasta of your choice, at room temperature with artisan bread or crackers as an appetizer. Ratatouille is also delicious cold on a sandwich.