Traditional French Ratatouille

Traditional French Ratatouille

from thespruceeats.com
Entree
95 min
114 kcal / serving

This classic French ratatouille vegetable stew comes from Provence in the South of France. Serve this delicious dish as both a side or main dish.

Ingredients

  • 1 poundeggplant (cut into cubes)
  • 2 ½ teaspoonssalt (divided)
  • 2 ½ poundstomatoes (peeled)
  • 3 clovesgarlic (crushed and chopped)
  • ½ teaspoonblack pepper
  • ¼ cupfresh basil (loosely packed, chopped)
  • ¾ cupflat-leaf parsley (loosely packed, chopped)
  • 1 ½ poundsonions (white, thinly sliced)
  • 3bell peppers (red or yellow, cored, seeded, and chopped)
  • 1 tablespoonolive oil (good quality extra virgin, plus additional for serving)
  • 2 poundszucchini (cut lengthwise and then into 1/2-inch slices)
  • 2 poundsyellow squash (cut lengthwise and then into 1/2-inch slices)
  • ⅓ cupwhite wine (dry)

Directions

  1. 1

    Gather the ingredients.

  2. 2

    Place a single layer of paper towels on 2 large plates. Put the cubed eggplant onto the plates and sprinkle with 1 3/4 teaspoons of the salt. Allow the eggplant to sit for 20 minutes; this process is known as degorgement , in which the salt extracts liquid from the eggplant, and the liquid is then absorbed by the paper, making the dish less soggy.

  3. 3

    In a large saucepan, gently cook the tomatoes, garlic, black pepper, basil, and parsley, uncovered, over medium heat. Do not boil the vegetables, as this will turn them into a soggy mess; cooked slowly, each of the vegetables will remain distinct.

  4. 4

    In a large skillet, sauté the onions and bell peppers in a small amount of olive oil over medium-high heat for 10 minutes, stirring occasionally, until the vegetables are lightly browned. Remove the skillet from the heat, and transfer the browned vegetables to the tomato mixture.

  5. 5

    Pat the eggplant dry with a fresh paper towel and add it along with the zucchini and yellow squash to the tomato mixture.

  6. 6

    Cover the pot and cook the stew over low-medium heat for 45 minutes, until the vegetables are tender. Add the white wine and remaining 3/4 teaspoon salt and cook for an additional 5 minutes. Enjoy.