For seasoned cooks and kitchen novices, cookbook author and nutritionist Robin Miller takes it back to basics with great, family-friendly recipes worth making over and over again.
Robin Miller
| Special for The Republic
Ratatouille is a classic French dish that capitalizes on fresh summer produce, such as eggplant, zucchini and tomatoes. Sometimes served as a stew, the vegetables are soft (not mushy) and basking in a bright, herby tomato sauce. Ratatouille can be served as an appetizer, side dish, main dish or an addition to other dishes such as pasta and eggs, making it an excellent option for casual weekend gatherings, formal dinner parties, potlucks and other special occasions.
This seasonal favorite is as easy as it is stunning. Colorful rows of eggplant, Roma tomatoes and zucchini, nestled in a savory tomato sauce and baked until tender. The vibrant vegetables are perfectly caramelized and infused with incredible flavor.
What is ratatouille?
Here’s what you need to make ratatouille:
Eggplant. Purple eggplant adds great color and its unique texture adds meaty depth to the dish. I prefer the keep the skin on for color, but you may peel the eggplant if desired. When shopping, look for firm eggplant that’s heavy for its size with smooth, shiny skin and a bright green stem. Avoid eggplant with soft spots, blemishes or cuts, dried-out leaves and those that are overly large, as they may be bitter.
Zucchini. Fresh summer zucchini adds juicy sweetness to the ratatouille and enlivens the medley with its dynamic green hue. When shopping, choose small to medium zucchini (6 to 8 inches long) that are firm and heavy for their size, with skin that is smooth and shiny. Avoid zucchini with soft spots, bruises or wrinkles and those that are overly large.
Tomatoes. We use Roma tomatoes in the layered vegetables because they retain their shape during cooking. We use tomato puree for the saucy bottom layer. When shopping for Roma tomatoes, choose plump, firm, vibrant red tomatoes that give slightly when gently pressed. Avoid tomatoes that are hard and those with soft or dark spots and blemishes.
Carrots. Sweet carrots balance the acidity of the tomatoes in the sauce. You can shred the carrots or finely dice them.
Onion and garlic. Aromatic onion and garlic are used to enhance and perfume the sauce.
Dried herbs. Basil and parsley scent the crushed tomatoes to create a rich sauce. We use dried herbs because they bloom during cooking, infusing the sauce with flavor (fresh herbs lose their luster when cooked).
Olive oil. Olive oil is used two ways — first to sauté the onion, carrots and garlic for the sauce and next to glaze the vegetables so they caramelize in the oven without drying out. Use a flavorful, good-quality olive oil for the best result.
Tips for perfect ratatouille every time
Use fresh produce. Note that freshness is key, so take advantage of beautiful, in-season produce. The success of this ratatouille depends on the quality of your vegetables, so choose the freshest you can find, whether it’s from your local farmer’s market or favorite grocery store. See notes above for selecting the best produce.
Cut your produce uniformly. To ensure the vegetables cook evenly, slice them in similar sizes. When sliced uniformly, the vegetables will all finish cooking at the same time.
Cover the dish. This ratatouille is covered for the first 30 minutes of cooking to ensure the vegetables tenderize without burning. We uncover the dish for the last 10 to 15 minutes of cooking to caramelize the edges of the vegetables.
How should you serve your ratatouille?
Ratatouille can be served as an appetizer, meatless main dish or side dish alongside roasted or grilled chicken, steak, pork chops, seafood and Italian sausage. When serving this ratatouille as an appetizer or main dish, I suggest adding warm, crusty bread on the side. Take note, there are many other delicious ways to serve this ratatouille, such as:
Use ratatouille as an omelet filling or nestle it under fried or poached eggs.Spoon ratatouille over pasta, couscous or polenta and top with parmesan cheese.Add rice to the ratatouille and stuff the mixture into bell peppers before baking.Spoon ratatouille on toasted bread for crostini.Use as a pizza topping or filling for calzones and stromboli.Spoon into baked potatoes or baked sweet potatoes.Ratatouille
Once cool, transfer your ratatouille to an airtight container and refrigerate for up to 4 days or freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. Reheat in the microwave or in a 350-degree oven until warmed through.
Makes: 4 to 6 servings
Ingredients:
4 tablespoons olive oil, divided½ cup chopped yellow onion, about ½ onion2 carrots, shredded or finely chopped4-5 cloves garlic, minced2 teaspoons dried basil1 teaspoon dried parsley½ teaspoon crushed red pepper flakes, or more/less to tasteSalt and freshly ground black pepper2 cups tomato puree1 eggplant, about 1 pound, sliced crosswise into ⅛-inch-thick rounds, if desired, halve larger rounds crosswise2-3 small to medium zucchini, about 1 pound, sliced crosswise into ⅛-inch-thick rounds3-4 Roma tomatoes, sliced crosswise into ⅛-inch-thick roundsFresh basil leaves for serving, optional
Instructions:
Preheat the oven to 375 degrees F.Heat 2 tablespoons of the oil in a large nonstick pan or ovenproof skillet over medium-high heat.Add in the onion and carrot and cook for 3 to 5 minutes, until soft. Add the garlic, basil, parsley, crushed red pepper flakes, ½ teaspoon salt and ¼ teaspoon black pepper and cook for 1 minute.Add the tomato puree and bring to a simmer. Reduce the heat to medium-low and simmer for 15 minutes. Taste the sauce and season to taste with salt and black pepper.If using an ovenproof skillet, arrange the sliced eggplant, zucchini and Roma tomatoes in the pan, alternating each and standing them upright in the sauce. If using a baking dish, transfer the sauce to a baking dish and arrange the sliced eggplant, zucchini and Roma tomatoes in it, alternating each and standing them upright in the sauce. Insert any leftover sliced vegetables in the gaps.Brush the vegetables with the remaining olive oil and season with salt and black pepper. Cover with foil and bake for 30 minutes.Uncover and bake for 10 to 15 more minutes, until the vegetables are tender (not mushy) and the sauce is bubbling.Remove from oven, top with basil, if using, and serve hot or room temperature.
Questions or comments? Email the culinary team at cooking@azcentral.com.