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Ratatouille with Seasonal Summer Produce

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  • Author: Sydney Isaacs
  • Prep Time: 10 minutes
  • Cook Time: 60 minutes
  • Total Time: 70 minutes
  • Yield: 2-4 servings 1x
  • Category: Stew
  • Method: Stovetop
  • Cuisine: French
  • Diet: Vegan

Ingredients

Scale
  • 1 eggplant, chopped
  • 1 zucchini, chopped
  • 1 yellow squash, chopped
  • 1 yellow onion, chopped
  • 1 red bell pepper, chopped
  • 1–2 heirloom tomatoes, chopped
  • 4 cloves of garlic, minced
  • 1/8 cup of rosé
  • A handful of fresh basil leaves
  • 2 teaspoons salt
  • 1/3 cup extra virgin olive oil, plus more as needed
  • Salt, pepper, and chili flakes to taste

Instructions

  1. Sprinkle the chopped eggplant with the salt and toss to coat. Let the eggplant sit for 15 minutes while you prepare the rest of the ingredients. Have a large empty serving bowl set aside.
  2. Drain the eggplant juices that have accumulated from the salt after the 15 minutes using a colander. Pat the eggplant with paper towels to dry.
  3. Bring a large skillet to medium heat with 1/3 cup of olive oil. Add the eggplant and cook for about 10-12 minutes or until tender. Transfer the eggplant to your large serving bowl.
  4. In the same skillet, add a drizzle of more olive oil and the chopped zucchini. Sprinkle with a bit of salt and cook for about 8 minutes. If zucchini starts sticking to the pan, add more olive oil as needed. Transfer the zucchini to the bowl with the eggplant.
  5. Repeat this process with the onion, cooking for 8 minutes or until translucent and soft.
  6. Repeat the process again for the bell peppers (cook until tender, 10 minutes). This time, add in the minced garlic with about 1-2 minutes left in the cooking process.
  7. Finally, repeat this process one last time with the tomatoes, basil, and chili flakes. Remember your olive oil and salt as well. Let the tomatoes cook for 10 minutes, then add in the wine. Let the wine cook down and evaporate some of the alcohol for about 5 minutes. 
  8. Combine all cooked ingredients and toss together in the large serving bowl. Drizzle with some extra olive oil and salt to taste. 
  9. Serve hot, at room temp, or even cold with some fresh French bread and butter, over rice or farro, or enjoy by the spoonful on its own. Pair with a glass of the same rosé wine.

Notes

  • Give this recipe a more cozy, autumnal feel by swapping the basil for rosemary and the rosé for a merlot.
  • If you have a large enough skillet or are short on time, you can cook all of the vegetables together. However, I find that cooking each vegetable separately prevents any from being over or under cooked.
  • If you cook the vegetables all at the same time, add them to the skillet in order from longest time to cook to shortest time to cook. 

Find it online: https://www.wholesomm.com/ratatouille-with-seasonal-summer-produce/