Ratatouille certainly runs the gamut from haute cuisine to French country-style, all variations having a very important place in the culinary landscape. When the summer vegetables start coming in fast, this is the thing to make, as it helps you deal with the bounty in the most delicious way possible. You can use more or less of any of the vegetables specified here, so long as you keep the total amount about the same.
Ingredients
For the ratatouille
¼ cup extra-virgin olive oil, divided
2 eggplants, diced
3 red bell peppers, stemmed, seeded, and diced
2 yellow summer squash, diced
2 medium green zucchini, diced
Sea salt
2 red onions, chopped
4 garlic cloves, minced
2 teaspoons chopped fresh thyme
¼ teaspoon red pepper flakes
1 teaspoon smoked paprika
4 large vine-ripened tomatoes, cored and chopped
2 cups passata (tomato purée)
1½ tablespoons balsamic vinegar
Juice of ½ lemon
1 tablespoon lemon zest
Freshly grated black pepper
½ cup fresh basil, plus more for garnish
For the baguette
1 baguette, thinly sliced on the bias
½ cup extra-virgin olive oil
¼ cup finely grated Parmesan cheese
6 garlic cloves, minced
2 teaspoons minced fresh thyme
2 teaspoons minced fresh rosemary
Sea salt and freshly ground
black pepper
For serving
7 ounces crumbled fresh goat cheese (chèvre)
Extra-virgin olive oil
Freshly ground black pepper
Directions
Make the Ratatouille: Heat 2 tablespoons of the olive oil in a large Dutch oven or high-sided pot over medium heat until the oil is shimmering. Carefully add the eggplant, peppers, squash, and zucchini, season with a pinch of salt, and cook, stirring until starting to brown all over, about 5 to 6 minutes. With a slotted spoon, transfer to a rimmed plate or baking sheet.
To the now empty pot, add the remaining 2 tablespoons of the olive oil, the onion, garlic, thyme, and red pepper flakes. Season with a pinch of salt, and cook until the onion is softened and translucent, about 8 to 10 minutes. Return the browned vegetables to the pot.
Stir in the paprika, tomatoes, passata, vinegar, lemon juice, and lemon zest. Cover, reduce the heat to medium-low, and cook, stirring occasionally, for 30 to 35 minutes, until reduced and stew-y. Taste and season with salt and pepper.
Prepare the Baguette: Preheat the oven to 450°F and line a large baking sheet with parchment paper. Arrange the baguette slices on the baking sheet in a single layer. In a medium bowl, combine the olive oil, Parmesan, garlic, thyme, rosemary, and a nice pinch of salt and pepper, and mix well. Brush your baguette slices generously with the garlicky goodness, and then bake until golden brown, about 5 to 7 minutes. Stir ½ cup of the basil into the ratatouille. Divide among bowls. Top with the goat cheese, a drizzle of olive oil, extra basil leaves, and a crack of black pepper. Serve warm, with the warm garlicky baguette slices alongside.
Excerpted from Cook With Confidence by Dennis Prescott. Copyright © 2024 Dennis Prescott. Photographs by Dennis Prescott. Published by Penguin an imprint of Penguin Canada®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
