Alice Waters' Ratatouille

By • August 24, 2011 • 45 Comments

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Author Notes: A genius recipe from Alice Waters' 2007 cookbook The Art of Simple Food: ratatouille that fusses only where it needs to fuss (over the eggplant), and adds a few smart, modern details -- red chile flakes, a basil bouquet -- that improve on a well-worn classic. Note: All vegetables conveniently work out to about a pound.Genius Recipes

Serves 6 to 8

  • 1 medium or 2 small eggplant, cut into 1/2-inch dice
  • 4 tablespoons olive oil, divided, plus more to taste
  • 2 medium onions, cut into 1/2-inch dice
  • 4 to 6 garlic cloves, chopped
  • 1/2 bunch of basil, tied in a bouquet with kitchen twine + 6 basil leaves, chopped
  • pinch of dried chile flakes
  • 2 sweet peppers, cut into 1/2-inch dice
  • 3 medium summer squash, cut into 1/2-inch dice
  • 3 ripe medium tomatoes, cut into 1/2-inch dice
  • Salt to taste
  1. Toss the eggplant cubes with a teaspoon or so of salt. Set the cubes in a colander to drain for about 20 minutes.
  2. Heat 2 tablespoons of olive oil in a heavy-bottomed pot. Pat the eggplant dry, add to the pan, and cook over medium heat, stirring frequently, until golden. Add a bit more oil if the eggplant absorbs all the oil and sticks to the bottom of the pan. Remove the eggplant when done and set aside.
  3. In the same pot, pour in 2 more tablespoons olive oil. Add onions and cook for about 7 minutes, or until soft and translucent. Add the garlic, basil bouquet, dried chile flakes, and a bit more salt.
  4. Cook for 2 or 3 minutes, then stir in peppers. Cook for a few more minutes, then stir in summer squash. Cook for a few more minutes, then stir in tomatoes.
  5. Cook for 10 minutes longer, then stir in eggplant and cook for 10 to 15 minutes more, until all the vegetables are soft. Remove the bouquet of basil, pressing on it to extract all its flavors, and adjust the seasoning with salt.
  6. Stir in the chopped basil leaves and more extra virgin olive oil, to taste. Serve warm or cold.
Jump to Comments (45)

Comments (45) Questions (1)

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2 days ago Tonya Mb

This is crazy good. I've made it a few times and tossed in whatever I had leftover from the last surge from the garden. It's delicious with parmesan cheese on top of a thick slice of fresh bread.

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about 1 month ago Robin

How many servings does this recipe make? Thanks!

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about 1 month ago Jennifer

A lot, I had plenty for at least 6 people as a main meal. More if it is being served as a side.

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about 1 month ago Robin

thank you--perfect!

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about 1 month ago Jennifer

Just made this, it came out GREAT. I added a bay leaf and some oregano for extra spice.

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about 1 month ago Jon Gordon

I grilled the veggies first then chopped them and it came out amazing! So, everyone said

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2 months ago Caroline Cooks

Great recipe! I actually enjoy chopping vegetables, so I'm very happy.

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3 months ago BakerMary

Ok, so I should have figured you meant a BIG pot...

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3 months ago Horto

lazy method

i throw everything in the huge roasting pan for turkey and roast…walk the dog!!!

Stringio

3 months ago Jesse Mojica

Sitting here eating this, one of my favorite recipes, and in my absent mindedness forgot the garlic. It is still delicious - an absolute summer harvest must. Thanks :)

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3 months ago Julie

Simply Delicious, I did add some Italian parsley and only used basil leaves.

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3 months ago lalf

I don’t get any bitter flavor from my eggplant in this recipe, which I must confess I do NOT follow when it comes to this particular ingredient. I use a different method, which I find uses far less oil in the cooking and produces a more flavorful result: I crisscross score (deeply but not all the way through) the cut sides of my halved (lengthwise) eggplants. Then I spray the cut surfaces lightly with olive oil and sprinkle on salt and pepper. Next I put the eggplant halves, cut side up, on a baking pan and bake for about 37 minutes (or until tops are golden) in a 400-degree oven. Once they are done and cool enough to handle, I use my trusty kitchen scissors to perfectly snip each half into dice. Since I use smaller, longer, thinner eggplants, they flatten somewhat during baking and offer the perfect thickness for dicing. I then add the diced eggplant into the recipe at step 5. The final result has always been delicious, and I make this recipe regularly.

Stringio

3 months ago EJMdesign

Hmmm. Tried this tonight, and followed the recipe pretty exactly. But the eggplant seems to have retained a noticeably bitter flavor. It was my first attempt with eggplant; perhaps I did something wrong? I salted and drained it as per the recipe, and I tried to get eggplant that looked young and firm and glossy, which I'd read was important.

The rest of the recipe was great - before I added the eggplant back in it was delicious.

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4 months ago rachaelmr

But today I am going to bake it all on top of leftover bread rounds drizzled with a little olive oil & red wine, with a layer of canned cannellini beans, then top the whole hot thing with ricotta salada. That's my plan.

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8 months ago Caty

I've made this dish on several occasions and each time it is incredible. It makes a great vegetarian meal when served with quinoa and chickpeas, topped with crumbled goat cheese and a bit more fresh basil. Also wonderful the next day!

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8 months ago stong

Delicious. Great recipe for an easy, light dinner and it only gets better overnight.
Since you're not seeding the tomatoes, it does get quite watery in the middle of cooking. However, the liquid cooks out the longer it stews and in the end you're left with a very nice, concentrated consistency.

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9 months ago lalf

I love Alice Waters' version of ratatouille, which I've made several times now. It is both forgiving and versatile. Simple ingredients cooked by a method that offers superb flavor -- which is even more extraordinary after a few days in the fridge, would you believe. When I don't have fresh red peppers, I use two roasted ones from a jar. When I don't have three medium tomatoes, I'll use multicolored cherry tomatoes diced. I've served it in a number of ways, both hot -- with polenta, grilled fish or pasta -- and at room temperature, for bruschetta: topped with shaved Parmesan, or over a smear of Montrachet on grilled slices of baguette. Love that the recipe amount can make a couple of meals, too! After making it for dinner tonight, I thought about topping it with a poached egg next time — and then saw MaureenOnTheCape’s comment! BTW, I find unnecessary to use 4 Tbs. olive oil. Two is just fine, especially if you're drizzling some on at the finish.

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about 1 year ago MaureenOnTheCape

I made as directed then added a poached egg on top for a shot of protein. Outstanding.

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about 1 year ago HelenBackAgain

I would really strongly recommend peeling and seeding the tomatoes, which step is omitted here. It's a pain in the neck, but so worth it. Otherwise, great recipe.

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over 1 year ago BettyShmetty

Oh. My. Gosh!!! This recipe is the BOMB!! The red pepper flakes add just the right "bite" and it's all just perfect!! Thank you for this recipe! I'll definitely be making it over and over!!

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over 1 year ago kgindermaur

I made this last week, but omitted the eggplant since I couldn't find it at Trader Joe's. The only problem I ran into was that the bouquet of basil sort of fell apart 15-20 minutes in, so I had to rescue some displaced shreds from the pot. I think this will definitely become a summertime staple for me - the flavors are a perfect balance of sweet & savory!

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about 2 years ago swinginpolkadot

This looks yummy! Thanks for the advice, your pictures are very helpful and their descriptions funny!