From the Garden: Ratatouille

Ratatouille is not just a cute Disney movie about a cooking rat, but a great way to use an (over)abundance of squash, tomatoes, eggplants, and peppers from your garden. A traditional vegetable stew from the Provençal region of France, ratatouille is usually served as a side dish, but can also be served on its own with rice, pasta or bread. It has a rich flavor, is low calorie, and is incredibly easy to make. It’s also one of those rare dishes that tastes better when made ahead, even a day or more before serving, and is just as good cold as it is hot.

My favorite recipe for ratatouille comes from the Sunset magazine Favorite Recipes I cookbook, and has never let me down. I usually make it in a skillet on the stovetop, but it can also be made in the oven if you have time (it bakes for 3 hours). My family loves it both hot and cold, served with a sprinkle of grated Parmesan cheese.

RATATOUILLE

• 1/4 – 1/2 cup olive oil
• 2 large onions, sliced
• 2 large garlic cloves, minced
• 1 mediums sized eggplant, cut into 1/2-inch cubes
• 6 medium zucchini or yellow squash, thickly sliced
• 2 red or green bell peppers, seeded and cut into chunks
• 2 tsp salt
• 1 tsp dried basil
• 1/2 cup minced parsley
• 4 large tomatoes, cut into chunks

In a large skillet with a lid, heat half of the olive oil over medium high heat. Add the sliced onions and garlic and sauté until the onions are soft but not browned. Add the eggplant, squash, peppers, salt, basil and parsley and continue cooking. Add more oil as needed to prevent sticking. Cover the skillet and cook over medium heat for 30 minutes, stirring occasionally. Turn the vegetables carefully so they retain their shape. If too much liquid develops, take off the lid.

After 30 minutes, add the tomatoes and stir to blend. Add more olive oil if necessary. Cover the pan again and continue cooking for an additional 15 minutes. Again, if too much liquid develops, simmer without the lid (ratatouille should have a little liquid, but still be quite a thick consistency). Serve hot, or later at room temperature or chilled.

To make in the oven, layer all the ingredients except for the salt in a 6-quart casserole. Press down if necessary. Drizzle 4 TBSP of olive oil over the top, then cover and bake at 350° for 3 hours, basting occasionally with some of the liquid that develops. Uncover for the last hour if it gets “soupy.” Before serving, mix gently and add salt to taste.