I have phases when food just seems to speak to me, encouraging me to pick up a knife and cook. This time it started with a bright purple glossy eggplant, shiny lime green bell pepper and yellow and green striped summer squash. 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.
Ratatouille (ra-tuh-TOO-ee) is the seasonal vegetable stew that hails from the Provence region of France. Described as peasant cooking, characteristic of the rural countryside, there are many local variations. Celebrated for its vibrant colors and robust taste, ratatouille preparations spread outside France after World War II, and landed in the Americas in the 1950’s.
Eggplant, a staple ingredient in ratatouille, adds a rich and meaty texture, while zucchini and summer squash contribute a subtle sweetness and crunch. Bell peppers infuse a pop of color and sweet fragrance, complementing the savory notes of the dish. Tomatoes serve as the base, providing a juicy and tangy element, enhanced by the aromatic blend of onions and garlic that form the flavor base of the dish.
The combination of these traditional ingredients, when cooked slowly to allow their flavors to meld, results in a harmonious medley of tastes that symbolize the essence of traditional French cuisine. Each ingredient brings its own character to the dish, creating a symphony of flavors that has stood the test of time and continues to be celebrated for its simple yet exquisite taste.
The recipe for Summer Market Ratatouille is from my archives, and our family’s favorite dish to devour when the garden and markets are teeming with summer vegetables. Like many dishes of humble origins, the ingredients may vary, but the technique and attention to detail in the preparation of the vegetables is critical to the development of the rich and complex flavors. Take care in slicing and cubing the vegetables, don’t overcook, and season abundantly with fresh herbs.
As the daylight hours start to wane, nature encourages us to start the preparation of the long winter ahead. Enjoying the heady aromas while simmering a large batch of this iconic dish celebrating the bounty of fresh, seasonal vegetables feels like the last burst of summer.
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.