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Zucchini Blossom, Venice, Italy
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Chashin, Bruce
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La Belle Cuisine
Easy Ratatouille
Food & Wine Archives
Food & Wine - One Year Subscription
Wine
Recommendation: Look for a clean, crisp white to contrast with the
sharp
eggplant and sweet onions. Inexpensive, citrusy dry examples from
the Côtes
de Gascogne such as the 1999 Domaine de Pouy or the 1999
Domaine du Tariquet
Sauvignon are excellent choices.
Servings: 4
3 tablespoons
extra-virgin olive oil
1 medium
onion, thinly sliced
1 garlic
clove, coarsely chopped
2 large
tomatoes (about 1 pound),
halved and sliced 1/2 inch thick
1 medium
eggplant (1 pound),
cut into 1-inch dice
1/2 pound
zucchini, sliced crosswise
1 inch thick
1 medium red
bell pepper, cut into
1-inch pieces
1 bay leaf
Salt and
freshly
ground pepper
Make Ahead:
The ratatouille can be refrigerated for 3 days.
Heat the olive
oil in a large, deep skillet. Add the onion and cook over moderate heat
until softened, about 5 minutes. Add the garlic and cook
for 1 minute.
Reduce the heat to moderately low and add the tomatoes,
eggplant, zucchini,
bell pepper and bay leaf. Season with salt and pepper,
cover and cook,
stirring occasionally, until the vegetables are very tender, about 1 hour.
Discard the bay leaf and serve warm or at room temperature.
-- Jean Calviac
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