I don’t know what it is about Ratatouille and a hot summer day but they go together beautifully! Perhaps it’s the instant feeling of home this brings to me, or the rich combination of flavors that take over my palate… probably a little bit of both. Whatever it is, ratatouille is definitely one of my favorite dishes. It’s perfect hot or cold, and can be enjoyed on it’s own or with your favorite cut of organic grass fed beef, organic chicken or a beautiful piece of grilled fish.
When time permits I make my ratatouille the old fashion way, which means I cook each vegetable separately until perfectly tender then combine everything and simmer on super low for about an hour. But you don’t have to spend all day slaving away over a hot stove to create a truly scrumptious dish.
Serves 6 to 8
preparation: 15 minutes
cooking time: 60 to 90 minutes
- 2 tbsp organic extra virgin olive oil
- 1 large sweet onion
- 1 head garlic
- 1 medium to large organic eggplant
- 3 medium organic zucchinis
- 1 organic red pepper
- 1 1 organic orange pepper
- 1 organic yellow pepper
- 1 organic green pepper
- 8-10 very ripe tomatoes on the vine (or 2 x 16 ounces cans organic plum tomatoes in their juice)
- 2 bay leaves
- 1 tbsp “herbes de provence”
- freshly ground celtic salt and black pepper
Wash and dry all your vegetables.
Slice all vegetables and onion and mince garlic coarsely.
Heat olive oil in a large skillet or ceramic dutch oven on high heat. Add onions and garlic and sauté for 2 minutes, stirring frequently. remove from pan.
Add herbes the provence and heat through to bring out full flavor. Add eggplant, zucchini and peppers and cook over high heat for about 5 minutes or until vegetables begin to soften.
Reduce heat. Add tomatoes, onions, garlic and bay leaves. Cover and simmer for at least one hour until vegetables are very soft, stirring occasionally so veggies don’t stick. If you are using canned tomatoes you’ll want to wait about a half hour before adding them.
The perfect ratatouille should literally melt in your mouth!