I admit - I was initially inspired to cook Ratatouille after I saw the Pixar movie. That movie got to me on so many levels. And I always gravitate toward farm-based comfort food so I was very intrigued by this dish. I don't make the version made in the movie, but instead make a much more rustic version - with large pieces of each vegetable that you have to cut through like a steak when enjoying the finished dish. It's amazing how much the basil and parsley adds to this dish. It's the very definition of "cozy". I originally found this recipe in Saveur magazine.
Servings: 4
Cooking Time: 2 hours
Equipment:
cast iron dutch oven
Ingredients:
1/2 cup cooking fat
1 tbsp dried herbes de Provence
6 cloves garlic, peeled
2 large yellow onions, quartered
1 bay leaf
2 medium zucchini (1 1/4lbs), cut into 2" pieces
1 medium eggplant (14 oz), cut into 2" pieces
1 red bell pepper, stemmed, seeded, quartered
10 whole peeled tomatoes from the can, drained
1 tbsp fresh basil, chopped
1 tbsp fresh flat-leaf parsley, chopped
pre-prepping ingredients is a great time-saver
Directions:
1. Pre-heat oven to 400°. Heat cooking fat in dutch oven over medium heat. Add herbes de Provence, garlic, onions, and bay leaf. Cover and cook until soft (about 10 minutes).
2. Turn heat to high, stir in zucchini, eggplant, pepper, tomatoes, salt and pepper. Remove lid and transfer pot to oven. Bake for 1 1/2 hours, stirring occasionally (all veggies should be tender and lightly browned).
3. Remove pot from heat. Stir in basil and parsley.
I usually cook this alongside my favorite recipe for Coq Au Vin (which also takes it's fair share of time in the kitchen) - but again, the flavors can't be beat.
