Alice Waters’ Ratatouille

Alice Waters’ Ratatouille

Last year I told you that this ratatouille is so good it’s scary. This year I will tell you that it’s still that good. Not slimy. Not mushy. It tastes of summer vegetables: each individual one and all of them together.

And though there’s a bit of chopping, just pour yourself a glass of wine, turn on the music and consider it time to check out and just let your mind wander.

Start with eggplant.

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Then do onions, garlic, peppers and zucchini:

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End with tomatoes:

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Same order to cook them. Do the eggplant first, then take it out of the pan while you do the rest of the vegetables:lj080615ratatouille04 lj080615ratatouille05 lj080615ratatouille06 lj080615ratatouille07 lj080615ratatouille08

Voila, the ratatouille you’ve always wished you could make.

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Alice Waters' Ratatouille

Alice Waters' Ratatouille

Ingredients

  • 1 medium or 2 small eggplant, cut into 1/2-inch dice
  • 4 tablespoons olive oil, divided, plus more to taste
  • 2 medium onions, cut into 1/2-inch dice
  • 4 to 6 garlic cloves, chopped
  • 1/2 bunch of basil, tied in a bouquet with kitchen twine + 6 basil leaves, chopped
  • Pinch of dried chile flakes
  • 2 sweet peppers, cut into 1/2-inch dice
  • 3 medium summer squash, cut into 1/2-inch dice
  • 3 ripe medium tomatoes, cut into 1/2-inch dice
  • Salt to taste

Instructions

  1. Toss the eggplant cubes with a teaspoon or so of salt. Set the cubes in a colander to drain for about 20 minutes.
  2. Heat 2 tablespoons of olive oil in a heavy-bottomed pot. Pat the eggplant dry, add to the pan, and cook over medium heat, stirring frequently, until golden. Add a bit more oil if the eggplant absorbs all the oil and sticks to the bottom of the pan. Remove the eggplant when done and set aside.
  3. In the same pot, pour in 2 more tablespoons olive oil. Add onions and cook for about 7 minutes, or until soft and translucent.
  4. Add the garlic, basil bouquet, dried chile flakes, and a bit more salt. Cook for 2 or 3 minutes, then stir in peppers. Cook for a few more minutes, then stir in summer squash. Cook for a few more minutes, then stir in tomatoes.
  5. Cook for 10 minutes longer, then stir in eggplant and cook for 10 to 15 minutes more, until all the vegetables are soft. Remove the bouquet of basil, pressing on it to extract all its flavors, and adjust the seasoning with salt. Stir in the chopped basil leaves and more extra virgin olive oil, to taste. Serve warm or cold.
http://sourcherryfarm.com/2015/08/05/alice-waters-ratatouille/

Alice Waters’ Ratatouille

Borrowed from Food52.com.

http://sourcherryfarm.com/wp/wp-content/uploads/2015/08/lj080615ratatouille09.jpg

1 medium or 2 small eggplant, cut into 1/2-inch dice

4 tablespoons olive oil, divided, plus more to taste

2 medium onions, cut into 1/2-inch dice

4 to 6 garlic cloves, chopped

1/2 bunch of basil, tied in a bouquet with kitchen twine + 6 basil leaves, chopped

Pinch of dried chile flakes

2 sweet peppers, cut into 1/2-inch dice

3 medium summer squash, cut into 1/2-inch dice

3 ripe medium tomatoes, cut into 1/2-inch dice

Salt to taste

Toss the eggplant cubes with a teaspoon or so of salt. Set the cubes in a colander to drain for about 20 minutes.

Heat 2 tablespoons of olive oil in a heavy-bottomed pot. Pat the eggplant dry, add to the pan, and cook over medium heat, stirring frequently, until golden. Add a bit more oil if the eggplant absorbs all the oil and sticks to the bottom of the pan. Remove the eggplant when done and set aside.

In the same pot, pour in 2 more tablespoons olive oil. Add onions and cook for about 7 minutes, or until soft and translucent.

Add the garlic, basil bouquet, dried chile flakes, and a bit more salt. Cook for 2 or 3 minutes, then stir in peppers. Cook for a few more minutes, then stir in summer squash. Cook for a few more minutes, then stir in tomatoes.

Cook for 10 minutes longer, then stir in eggplant and cook for 10 to 15 minutes more, until all the vegetables are soft. Remove the bouquet of basil, pressing on it to extract all its flavors, and adjust the seasoning with salt. Stir in the chopped basil leaves and more extra virgin olive oil, to taste. Serve warm or cold.

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