Ratatouille to the Rescue

Ratatouille brimming with summer's bounty.

When late August arrives and I’m faced with market shelves overflowing with luscious, peak-of-season vegetables, I can’t resist the temptation to fill my basket with way more summery produce than I can handle.  In comes Ratatouille: the ultimate Provencal dish that just begs you to throw whatever veggies & fresh herbs you have on hand in the saute pan.

Prepping ingredients is simple & quick... all you need is a sharp knife & good cutting board.

The timing is especially perfect since I’ve been dying to try out recipes from my new Tyler’s Ultimate cookbook.  Last night I decided to make the Ultimate Ratatouille recipe to go with a simple fresh pasta dish, paired with a crisp Sauvignon Blanc to contrast with the sweet eggplant and onions.

Veggies get sauteed individually so that each one gets fully seasoned and golden brown.

Ratatouille is best prepared a few hours in advance so the colorful flavors have time to meld and come together.  Of course, this makes it perfect for entertaining… whip up a batch early in the day so the prep work is done long before guests arrive!  Lucky me, there are leftovers: a loaf of french bread and some creamy goat cheese will round out today’s summery lunch.  Bon Appetit!

The Ultimate Ratatouille (from Tyler’s Ultimate)

Makes 4 servings

Ingredients

• 1/3 cup plus 1/2 cup extra-virgin olive oil, divided
• 1 pound small Italian eggplants, cut into 1-inch cubes
• Kosher salt and freshly ground black pepper
• 1 pound zucchini, cut crosswise into 1-inch sections
• 3 anchovy fillets, finely minced
• 2 onions, finely chopped
• 3 garlic cloves, finely chopped
• 1/4 cup chopped fresh flat-leaf parsley
• Leaves from 1/2 bunch fresh basil, coarsely chopped
• Leaves from 4 fresh thyme sprigs
• 2 pints cherry tomatoes
• 1 dried chile
• Splash balsamic vinegar

Directions

Line a large platter with paper towels. Heat 1/3 cup olive oil in a medium saucepan over medium heat. Add the eggplant, season generously with salt and pepper, and let that cook down for 10 to 12 minutes, until the eggplant is soft and wilted. Remove the eggplant from the pan and onto a platter to drain. Next stop, zucchini: cook it the same way in 1/4 cup oil, then add it to the platter with the eggplant.

Add another 1/4 cup olive oil to the pan, then the anchovies, onions, garlic and herbs. Cook for 5 to 7 minutes, until the onions get nice and caramelized. Add the tomatoes and cook that down for 10 to 12 minutes, until pulpy. Return the eggplant and zucchini to the pan, crack open the chile, and add that too. Season with salt and pepper and let the ratatouille cook slowly for about 20 minutes, until the mixture is soft, mushy and juicy; you want all the flavors to come together. Stir in the vinegar and let cool to room temperature.