Ratatouille: It’s Not Just a Movie

You know you should eat your vegetables, but don't you get tired of the same ones? And are they a hassle to prepare along with whatever main course you’re fixing? With ratatouille, you can change things a bit every time you make it, using whatever vegetables you have on hand or the ones that look good in the store. And it’s great cold. Once you’ve cooked a batch, stick it in the fridge and have a ladleful or two with your next several dinners.

Ratatouille Ingredients

• Vegetables! There’s no fixed list, but try 1-inch pieces of these: 2 yellow onions, 1 medium eggplant (with skin), 2 zucchini, a summer squash, a couple of different color peppers, and half a dozen tomatoes. Also 5 smashed garlic cloves.

• Fresh spices: ¼ cup parsley, 1 tbsp thyme, 1 tbsp rosemary, ¼ cup basil.

• ¼ cup of white wine.

• A big pinch of salt, a few grinds of pepper and a generous pinch of red pepper flakes.

• 2-3 tbsp red wine vinegar.

• Olive oil to film a skillet.

Ratatouille Directions

Use a large, deep skillet, and saute the onions and garlic in oil for 2-3 minutes. Add the eggplant and both kinds of squash and soften 2-3 minutes. Then stir in all peppers, tomatoes, wine, parsley, thyme, rosemary and sprinkle on salt, pepper, and red pepper flakes. Lower heat, cover, and cook until very soft, about 45-60 minutes, stirring occasionally. If it looks dry, dump in some more wine. When everything is tender, stir in the vinegar and basil and add salt and pepper to taste. Let the ratatouille cool to room temperature before serving.

Eat as much as you like and refrigerate the rest. Bring it to room temp or serve it right out of the fridge. Either is great, and it gets better as the flavors meld.

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