Ratatouille is the epitome of southern french cooking and is a traditional vegetable stew of sorts from Provence. Ratatouille is one of those recipes that does not require you to be very exacting as long as you follow the guidelines for the basic ingredients and the general cooking techniques. It is wonderful served hot along side roasted or grilled meats and fish. I have used ratatouille as a filling for frittatas and quiche. I also love to add black olives and capers to the ratatouille and serve it room temperature or chilled as an antipasti or appetizer with slices of crispy french bread and olive oil.
Published on June 17, 2019 | By surleplat |
- Prep Time
- Cook Time
- ¼ C olive oil
- 11/2 cups diced eggplant, can peel if you want
- ½ cup diced onions
- 3 garlic cloves, minced
- 1 cup yellow squash and zucchini, diced
- 1 bell pepper, diced
- ½ cup tomatoes, seeded and chopped
- ¼ cup chopped fresh basil
- salt and pepper to taste
- 2 TBSP parsley, chopped
- black olives, pitted and halved, optional
- capers, optional
- Heat olive oil in a large deep skillet or Dutch oven. Cook each vegetable separately until lightly browned. Sauté eggplant over medium heat and remove when lightly browned and beginning to soften. Next add squash and zucchini and sauté until lightly browned, remove.
- Add onions, tomatoes, garlic, basil, salt, pepper and parsley and cook, stirring frequently, over medium heat until soft. Add all vegetables back to the pot. Add 1/4-1/2 cup water, cover and reduce heat to low.
- Continue cooking over low heat until tender. Add olives and capers if you desire. Can serve hot or chill and serve as an appetizer with crispy toasts of French bread. Garnish with a sprig of fresh basil.