This one-pot ratatouille recipe is a classic late summer vegetable ragout popular in Provence, France. Tomato, eggplant, zucchini, and bell peppers are simmered with aromatics until softened and cooked until juices become jammy. Serve with a loaf of crusty bread and a hearty glass of red wine.
INGREDIENTS:
1 small onion, diced
1 bell pepper, diced
2 tablespoons olive oil
2 garlic cloves, chopped
2 tablespoons tomato paste
1 pinch Herbes de Provence
2 bay leaves
1 cup dry white wine
Water
1 eggplant, diced
2 zucchini, diced
1 large tomato, diced
Salt, pepper, and cayenne pepper
METHOD:
Sauté onions and bell pepper in two tablespoons olive oil until slightly softened over medium-high heat. Add garlic, tomato paste, herbs and bay leaves.
Add wine, eggplant, zucchini, and tomato with a little water, if needed, and salt, pepper, and a pinch of cayenne.
Cook for 30 minutes. Taste for seasoning and adjust. Remove bay leaves before serving.
SOURCE: Recipe courtesy of Executive Chef Lionel Le Morvan of Ma Maison
