It always REALLY annoys me when a recipe calls for a little of this and a little of that. What am I supposed to do with the rest of the “this and that?” If you read my recipe for savory galette you would quickly realize that you have left-over zucchini and eggplant. Well who wants to waste great ingredients?
This ratatouille recipe is the perfect answer. It’s so versatile and delicious that I make it even when I don’t have left-overs – just because! Ratatouille is a savory stew of vegetables and I have used it as a side to grilled meats, fish or an omelette. It makes a wonderful pasta sauce and if you dice the vegetables fairly small, it can make a wow appetizer by filling baked puff pastry cups with it (you might drain a bit of the liquid off when using it this way). It’s equally delicious hot or at room temperature so is a wonderful side to bring to picnics. It stores well in the fridge and actually intensifies in flavor after the first day. The following recipe is one I have been making for decades and I have no recollection of where it originated. I have tweaked it over the years as I do just about everything, but my apologies for not giving credit to whoever first came up with this. And while I do make this in the oven according to the recipe, in the summer when it is hot, I do it entirely on the stove so I don’t heat up the apartment. Truthfully, it’s just as good either way.
Yields: About 10 cups
1/2 cup EVOO
2 cups coarsely chopped onion
2 Tablespoons finely chopped garlic
about 1 pound eggplant, trimmed and cubed
2 sweet peppers, any color
6 slim zucchini, any color
1-2 bay leaves
1 teaspoon dried thyme
26.46 oz. Pomi tomatoes or 28 ounce can San Marzano tomatoes crushed or chopped, with liquid
2 Tablespoons tomato paste
1/8 teaspoon (or more if you like things very spicy) hot red pepper flakes (Optional)
About 24 imported black olives (pitted makes life easier, but you can put them in with pits – just warn your eaters!) (SEE NOTE)
About 24 imported green olives
2-3 Tablespoons capers
Salt and pepper to taste
One bunch finely chopped parsley
NOTE: Please buy the best olives you can and these days there is no excuse for using those tasteless olives in a can from California. I like the black oil-cured or Kalamatos olives and a variety of the green. If y ou don’t happen to live near a good source of olives, you can now purchase them online in vacuum-sealed bags, imported from Greece from Nuts.com – one of my favorite (and now Frances’) sources for nuts, dried fruits, spices and so much more.
- Heat the EVOO in a large Dutch oven or heavy oven-proof pot. Add the onions and garlic and cook until they turn translucent.
- Add the eggplant and cook, stirring gently about 5 minutes.
- Add the sweet peppers and stir, cooking about 1 minute. Then add the zucchini and salt and pepper to taste. Go easy on the salt since you will be adding olives and capers which are both salty. Add the bay leaves and thyme and cook about 5 minutes more.
- Add the tomatoes, tomato paste and red pepper flakes. Bring to a boil and add the olives and parsley. Cover tightly and cook about 10 minutes.
- Bake uncovered in a preheated 350 degree F oven for about 30 minutes.