Why Summer and Early Fall are Ideal for Ratatouille
Summer and early fall months are perfect times to make ratatouille. With farmers’ markets overflowing with fresh produce, it’s the ideal season for this delicious dish! The combination of slowly cooked eggplant, zucchini, peppers, and onions, seasoned with fresh herbs, creates a delightful mix that truly captures summer.
This has been a favorite in my house for quite some time now. I was inspired by a Tyler Florence recipe from about 20 years ago and still enjoy it to this day. I loved the idea of cooking the vegetables in stages and flavoring along the way and it couldn’t be easier to prepare. My husband is a big fan of this dish and is always happy to see a batch of this in the refrigerator.
One of the best secrets of ratatouille is the minced anchovies. They melt into the vegetables during a long, slow cook, adding a nice salty flavor that enhances the dish’s natural sweetness—trust me, you won’t even notice they’re there!
Delicious Serving Suggestions
Ratatouille is incredibly versatile. It can be tossed with pasta, crumbled feta cheese, and toasted pine nuts for a hearty meal. Alternatively, mix it with creamy white beans or pre-cooked lentils (Trader Joe’s!) for an added protein boost. One of my favorite ways to enjoy ratatouille is for brunch – piled high on toasted rustic bread, topped with a couple of fried eggs and sliced avocado. A drizzle of hot sauce adds a wonderful contrast to the naturally sweet vegetables.
As we transition into early fall, don’t miss out on this fantastic dish before all the beautiful summer produce is gone!
Happy cooking,
Christina
Ratatouille
Ingredients
- ½ cup extra virgin olive oil divided
- 3 medium eggplant 1-inch dice
- 2 large zucchini quartered lengthwise, ½-inch dice
- 3 red bell pepper ½-inch dice
- 2 large red onions ½-inch dice
- 1 cup cherry tomatoes halved
- 1 2-oz tin of anchovies minced
- 4 garlic cloves minced
- 2 tsp Italian seasoning
- ¼ tsp red pepper chili flakes
- 1 cup basil leaves rough chop
- 1 tbsp balsamic vinegar
- kosher salt and freshly ground black pepper
Instructions
- In a large pot over medium heat, add ¼ cup of olive oil. When the oil slides across the pot easily, add the eggplant and ¼ tsp salt and cook about 10 minutes, stirring occasionally. If the eggplant is sticking, add another 1-2 tbsp olive oil. When the eggplant is soft, remove the eggplant and olive oil from the pot and add to a large bowl. Return the pot to the stove.
- Add the remaining ¼ cup of olive oil to the pot and when it slides easily across the pot, add the zucchini and ¼ tsp salt. Cook until soft, about 10 minutes, stirring occasionally. Remove the zucchini and add it to the vegetable bowl, leaving the oil in the pot.
- Add the bell pepper, ¼ tsp salt and cook for 5 minutes. Do not remove the vegetables.
- Add the onions, ¼ tsp salt and cook for 5 minutes. Do not remove the vegetables.
- Add the cherry tomatoes, anchovies, Italian seasoning and red pepper flakes to the pot and cook for about 10 minutes, or until the tomato juices release and thicken slightly. Reduce the heat to medium-low.
- Add the eggplant, zucchini and any reserved oil back to the pot and let cook until the flavors blend, stirring occasionally, about 15 minutes. Stir in the basil and balsamic vinegar. Check for seasoning and add salt and pepper as needed.
- Store in the refrigerator for up to a week.
Nutrition
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