Ratatouille My Way
IMPORTANT TIPS FOR PERFECT RATATOUILLE;
- I do not use spices. Fresh seasonal vegetables are so flavorful that you don’t want to mask the flavors in any way.
- Fry the vegetables separately since they all cook at different rates.
- Try to keep the size of the pieces uniform (except for the onions which can be diced smaller).
- Do not overcook.
- Make it the day before so that the flavors can meld beautifully.
These amounts are VERY approximate. Work with the quantities that you have available.
RATATOUILLE MY WAY
- Chop and fry a nice sweet medium sized onion until lightly browned and soft in olive oil.
- 2 medium zucchinis (about a 1 ½ to 2 pounds) or use the small ones and then you only have to slice them. Cut the medium ones lengthwise into four pieces and then in nice bite size chunks (about an inch). Fry in olive oil until brown but not quite cooked.
- Same amount of eggplant. Peel if the skin seems tough, otherwise leave it on. Cut into same size as the zucchini and fry in olive oil until brown but not quite cooked.
- Now if you like bell peppers, then add one cubed the same size as the zucchini and eggplant and fry them until they are cooked and slightly brown.
- Use a can of tomatoes either diced or whole. If the tomatoes are whole, then cut them into pieces. Strain out the liquid and fry the tomatoes on high in olive oil. Yes, I do fry the tomatoes but you don’t have to. I just think it gives them a sweeter, more caramelized flavor.
- Mix all the vegetables together, add salt if necessary and simmer together for 10 minutes stirring occasionally so it doesn’t burn. Add the tomato juice if it needs liquid. Sometimes I add sugar if the flavor is too acidic.
- Finely mince or use a garlic press and stir in 2 large cloves of garlic. Then turn off the ratatouille and let it sit until it is cool enough to refrigerate.
- Always serve it the next day if you can. Taste if for seasoning and add a splash of really good olive oil if you like. Then serve it at room temperature, or reheated.