This very rustic dish of the Mediterranean has been catapulted into fame thanks to Pixar's endearing mouse with a love for good food and a dream to be a chef. While it is beautiful to make "Parisian style" it is found all along the French, Italian and Spanish coastlines in a much more rustic style. All renditions contain eggplant but the Italian version, Caponata, is seasoned with honey, vinegar, capers and some toasted almonds and the Spanish version, Samfaina, is sweet and sour as well but cooked down more to a compote type consistency. Ratatouille is the lightest in flavor, allowing the natural flavors of seasonal vegetables to speak for themselves. Highlighted by a few herbs and some extra virgin olive oil, this is quintessential summer fare.
RATATOUILLE OF THE COUNTRYSIDE
Olive oil
2 cups ¼” dice eggplant, salted and dried if necessary
1 Tablespoon minced garlic
¾ cup ¼” dice onions
½ cup each, ¼”dice red and green pepper
½ cup each, ¼” dice zucchini and yellow squash
1 cup ¼” dice tomato
Salt and freshly ground pepper
¼ cup chopped fresh basil
¼ cup chopped fresh parsley
In a large sauté pan over medium heat, place a thin layer of olive oil and heat until hot but not smoking. Add only enough eggplant to make a thin even layer in the bottom of the pan. Do not move the eggplant until it has caramelized on the bottom side. With a spatula, carefully turn the eggplant over in the pan, being careful not to smash the cubes. Continue to sauté until the eggplant is completely cooked through, sporadically and gently turning the vegetable. Add the minced garlic to the eggplant and toss gently. Sauté until the garlic is just fragrant.
Remove the eggplant and garlic to a colander that is set over a bowl (to reserve the juice). Repeat the process as necessary until all of the eggplant has been cooked in this manner.
In the same sauté pan, add another thin film of olive oil and add the onions with a pinch of salt. Sauté until fragrant and add the peppers. Season with salt and continue to sauté together until tender. Remove vegetables to the colander, on top of the eggplant.
Again, in the same sauté pan, add another thin film of olive oil and add the zucchini and yellow squash and season with a pinch of salt. Sauté until tender and add the tomato. Cook just to warm the tomato and remove the vegetables to the colander, on top of the onions and peppers.
Let the juices drain through the colander, about 15 minutes. Place the drained juice in a small saucepan and bring to a simmer. Reduce to light syrup consistency. When ready to serve, heat the vegetables up in a large pot, tossing them all together gently. Add the reduced juice and season with salt, freshly ground pepper, parsley and basil.