Farewell to Summer Ratatouille

Author Frances Wilson

Yield: Serves 6-8


Ratatouille is a hearty vegetable stew (as well as a charming movie) from Provence in the South of France. It can be served hot or cold, as a side dish or as the main course. Serve it on top of polenta or pasta. It's a great do-ahead dish as its flavors improve with time. It will keep for up to a week in the fridge.


Ingredients

1 cup onion, sliced

¼ cup + 2 tablespoons olive oil

2 cloves garlic, minced

1 medium eggplant, cut in ¾-inch cubes

2 medium peppers, 1 yellow and 1 green, seeded and cut in ¾-inch pieces

4 medium zucchini, cut in ¾-inch cubes

4 medium tomatoes, peeled, seeded and chopped

½ cup red wine

1 teaspoon salt packed capers

1 bouquet garni with parsley stems, bay leaf and sprigs of thyme

Coarse salt and pepper

1 tablespoon chopped basil

Directions

Sauté the onion in 2-3 tablespoons of the olive oil until soft (about 5 minutes). Add the garlic and eggplant, adding more olive oil if necessary. Sauté until soft, about 5 minutes.
Add the peppers and zucchini, again adding more oil as you need it. Sauté until slightly soft.
Add the tomatoes, wine, capers and bouquet garni. Season with salt and pepper.
Bring to a boil and then simmer gently for 30-45 minutes, stirring occasionally, until the vegetables are tender. Check the seasoning and add more salt and pepper if necessary. Finish with the chopped basil.