Ratatouille with Basil & Parmesan Cheese

Cooking for a Crowd, Recipes, Worknight Dinners September 12, 2010

When I first learned to cook there were about three recipes that I would make with fairly consistent regularity and no, not ratatouille, but: whole-wheat beer bread, turkey chili and spinach artichoke dip.

It’s easy to get stuck in a rut when your skills are limited.

But what if I told you that there are so many things you can make if you have even the most basic kitchen skills?

If you can make chili, which basically includes browning meat, chopping vegetables and simmering tomatoes with beans, you can also make trickier-sounding Italian Beef Stew or Eggplant Caponata.

Or, Ratatouille.

If you think that Ratatouille is a meal named after the Disney character then I’m going to take a wild guess that you have at least three pizza delivery numbers programmed into your cell phone. No judgment.

Ratatouille is actually a stewed vegetable dish with French Provencal origins.

Key ingredients are tomatoes, eggplants and zucchini along with herbs and spices. Marjoram, Herbs de Provence are traditional but this version, which I adapted from the now defunct Gourmet, uses basil to add fresh flavor.

So, to recap: you chop, you saute and then you simmer. Garnish with Parmigiano-Reggiano and voila. Dinner. Doesn’t that sound easy?

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Ratatouille with Basil & Parmesan Cheese

Author: Adapted from Gourmet

Recipe type: Cooking for a Crowd, Weekend Cooking

Prep time: 70 mins

Cook time: 10 mins

Total time: 1 hour 20 mins

Serves: 8 servings

Ingredients

2½ pounds tomatoes (4 large)
8 large garlic cloves, thinly sliced
1 cup chopped fresh flat-leaf parsley
20 fresh basil leaves, torn in half
1 cup plus 2 tablespoons extra-virgin olive oil
2 pounds eggplant, cut into 1-inch cubes
2¼ teaspoons salt
2 large onions (1½ pounds total), quartered lengthwise and thinly sliced crosswise
3 assorted bell peppers (green, red, and/or yellow; 1½ pounds total), cut into
1-inch pieces
4 medium zucchini (2 pounds), quartered lengthwise and cut crosswise into ¾-inch-thick pieces
½ teaspoon black pepper
Parmesan cheese (garnish)

Instructions

Cut an X in bottom of each tomato with a sharp paring knife and blanch together in a 4-quart pot of boiling water 1 minute. Transfer tomatoes with a slotted spoon to a cutting board and, when cool enough to handle, peel off skin, beginning from scored end, with paring knife.
Coarsely chop tomatoes and transfer to a 5-quart heavy pot with garlic, parsley, basil, and ⅓ cup oil. Simmer, partially covered, stirring occasionally, until tomatoes break down and sauce is slightly thickened, about 30 minutes.
While sauce is simmering, toss eggplant with ½ teaspoon salt in a large colander and let stand in sink 30 minutes. This draws the liquid from the eggplant and helps it retain its texture and shape during cooking.
Meanwhile, cook onions in 3 tablespoons oil with ¼ teaspoon salt in a 12-inch heavy skillet over moderate heat, stirring occasionally, until softened, 10 to 12 minutes. Transfer onions with a slotted spoon to a large bowl, then add 3 tablespoons oil to skillet and cook bell peppers with ¼ teaspoon salt over moderate heat, stirring occasionally, until softened, about 10 minutes. Transfer peppers with slotted spoon to bowl with onions. Add 3 tablespoons oil to skillet and cook zucchini with ¼ teaspoon salt over moderate heat, stirring occasionally, until just tender, 6 to 8 minutes. Transfer zucchini with slotted spoon to bowl with other vegetables.
While zucchini are cooking, pat eggplant dry with paper towels. Add remaining oil (about ¼ cup) to skillet and cook eggplant over moderate heat, stirring occasionally, until softened, 10 to 12 minutes.
Add vegetables, remaining teaspoon salt, and black pepper to tomato sauce and simmer, covered, stirring occasionally, until vegetables are very tender, about 1 hour. Cool, uncovered, and serve warm or at room temperature.

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Written by

Maris Callahan

Maris Callahan has been blogging about cooking, dining and entertaining since 2008. A public relations director by day, Maris is also a brand spokesperson, freelance writer and media relations expert with more than 10 years experience working with consumer brands. She lives in Chicago's Wicker Park neighborhood with her boyfriend Brad, chihuahua Henry and a very well-stocked pantry.