Author Notes
This recipe is courtesy of my great grandfather’s Parisian “cuisiniere” [chef, if you will]. Her name was Lili and my mother has the fondest memories of her cooking. This is a perfect recipe for summertime when tomatoes, zucchinis & eggplants are at their finest. Make a big pot and freeze it or have it in the morning with scrambled eggs, it’s absolutely heavenly. —Culinista Annouchka
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Ingredients
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1
kilo zucchinis (3 very large or 6 medium)
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750
gr. red bell peppers (green, yellow or orange are great as well)
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750
gr. eggplants
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4
large white onions
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2
garlic gloves, minced
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1
kilo tomatoes (about 6 medium tomatoes)
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1-2 tablespoons
butter
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2-3 tablespoons
very good olive oil
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1
small bunch of basil, roughly chopped
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Fresh ground salt & pepper (we used smoked salt, which was delicious)
Directions
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Cut all the vegetables into chunks – not too small though – and set aside.
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Place the butter & olive oil in a very large dutch oven pan on medium heat and add the onions, stirring often. When they are fragrant 2 to 3 minutes add the minced garlic. Keep stirring until the onions are golden brown, about 10 minutes.
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Add the zucchinis, eggplant & the bell peppers and cook until browned, 7 to 8 minutes, stirring often. Then add the tomatoes & basil, generously salt & pepper and cook for 1 1/2 hour on very low heat. You may want to cover your pan half way through.
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Once the ratatouille is finished, the consistency will thicken. Enjoy warm or at room temperature, as a main or side dish.
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