This is my version of a classic French vegetable "stew" that is ideal in late summer when tomatoes and squash are plentiful. Ratatouille can be served warm or cold and pairs well with fish and grilled chicken or beef. Add steamed corn on the cob or potatoes, especially Lemon Mashed Potatoes, to make a complete meal. French bread is also nice and is helpful for cleaning the plate.
Servings: 6 servings
- 1/3 cup olive oil
- 2 cloves garlic or more, peeled and minced
- 1 large onion cut in half and 1/2" sliced, approximately 1 1/2 cups
- 2 zucchini well scrubbed, do not peel, cut into 1" cubes. Approximately 4 cups.
- 1 small eggplant peeled, cut into 1 - 1½" cubes. Approximately 4 cups.
- 3 tablespoons flour
- 1 green pepper seeded and cut in half horizontally and then into 1/2" wide strips.
- 1 red pepper seeded and cut in half horizontally and then into 1/2" wide strips
- 5 ripe tomatoes peeled, seeded, and sliced 1/2"
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 bay leaf
- 1/2 teaspoon ground marjoram
- 1 tablespoon capers optional
- Place a 6 quart stock pot over medium heat and heat olive oil. Add garlic and onion; saute until onion is transparent, approximately 4 minutes.
- In a large bowl, combine zucchini and eggplant cubes with flour to coat. Add mixture to pot with sliced peppers, reduce heat, cover and cook over medium-low heat about 35 minutes, stirring frequently to prevent sticking.
- Add tomatoes, salt, pepper, bay leaf, and marjoram; return to simmer. Continue simmering uncovered until mixture is thick, approximately 35 minutes. Add capers during last fifteen minutes of cooking. Adjust salt and pepper. Serve hot or cold.
One and a half times the recipe is the maximum that will fit in an 8 quart stock pot. If scaling up, use the same amount of oil.