Ratatouille
Eggplant, zucchini, tomato and herbs de Provence.
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Cook this Sunday, eat it Tuesday. The 48-hour rest in the fridge turns a good ratatouille into the kind people write essays about. Serve it cold with crusty bread for a lazy lunch.
Ingredients
Everything below makes 6 servings.
- 1 largeeggplantcut into 1-inch cubes
- 2 mediumzucchinicut into 3/4-inch half-moons
- 1 largered bell peppercut into 1-inch pieces
- 1 largeyellow bell peppercut into 1-inch pieces
- 1 largeyellow oniondiced
- 5garlic clovesminced
- 1 can (28 oz)canned whole tomatoescrushed by hand, with juices
- 2 tbsptomato paste
- 2 tspherbs de Provence
- 1bay leaf
- 1 tbspred wine vinegar
- 6 tbspextra-virgin olive oil
- ¼ cupfresh basiltorn
- 2 tbspfresh parsleychopped
- 2 tspkosher salt
- ½ tspfreshly ground black pepper
In the app these rescale to however many people you're feeding.
Nutrition
Per serving, as written.
- 220calories
- 5gprotein
- 26gcarbs
- 12gfat
Swaps move these numbers. A different protein or base changes them.
Instructions
Knife work first, then the stove. Nothing below asks you to chop while something burns.
- Cube eggplant into 1-inch pieces. Toss with 1 tsp salt in a colander, set in the sink, let drain 20 min while you prep the rest - this draws out bitterness and water.
- Cut zucchini into 3/4-inch half-moons, bell peppers into 1-inch pieces. Dice onion. Mince garlic.
- Crush whole tomatoes by hand into a bowl, keeping the juices.
- Tear basil leaves; chop parsley. Pat the salted eggplant dry with paper towel before cooking.
Brown the eggplant
Heat olive oil in the skillet over medium-high. Add eggplant in a single layer, don't crowd. Brown 8-10 min, tossing every 2-3 min, until edges are golden and the flesh has collapsed. Transfer to a plate.
9 min · hands onBrown the zucchini and peppers
Add 2 tbsp more olive oil to the pan. Add zucchini and both bell peppers, season with a pinch of salt. Cook 6-8 min, stirring occasionally, until the peppers soften and zucchini gets some color. Transfer to the plate with the eggplant.
8 min · hands onBuild base
Reduce heat to medium. Add remaining olive oil and the diced onion. Cook 5 min until softened. Add garlic, cook 30 sec. Stir in tomato paste, cook 1 min to deepen.
6 min · hands onAdd tomatoes and herbs
Pour in the crushed tomatoes and their juices. Add herbs de Provence, bay leaf, salt, and black pepper. Simmer 5 min to thicken slightly.
5 min · hands onStew together
Return all the browned vegetables to the pan, gently fold to combine. Reduce heat to low, cover, and stew 25-30 min, stirring once or twice, until everything is meltingly tender and the flavors have married. Add a splash of water if it looks dry.
28 min · hands offFinish
Stir in the red wine vinegar - this brightens everything. Taste, adjust salt. Discard bay leaf. Off heat, fold in fresh basil and parsley. Serve warm, room-temp, or chilled.
2 min · hands onMake it yours
Every swap here is one Maui already knows how to make, including what it does to the timing.
Crack 4 eggs into the simmering ratatouille the last 8 min, cover until whites set. Adds about 8 minutes.
Stir in 1 can drained cannellini beans the last 5 min for protein.
Make creamy polenta during the long simmer. Adds about 25 minutes.
Warm a baguette in the oven - sauce wants something to soak it up.
What keeps
Ratatouille is famously better day 2 - the vegetables release water that becomes the sauce and the flavors deepen. Keeps 5 days, freezes 2 months.
Eat cold, warm, or room temperature - it's all good.
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