Ratatouille

Name: Ratatouille
Yield: Serves 8 to 10
Cuisine: France
Ingredients: Salt and pepper; 6 large red bell peppers, prepared as in steps 1 and 2; 1¾ pounds onions, peeled and thinly sliced; 2 pounds tomatoes, blanched, skinned, seeded, and cut into large chunks; 1 head garlic; 2 pounds eggplant, stem removed and roughly diced, with skin left on; 1⅓ cups olive oil; 1½ pounds zucchini, roughly diced; 5 thyme sprigs

Preparation info

Serves
8 to 10

Difficulty
Medium

Appears in

A Canon of Vegetables

By Raymond Sokolov

Published 2007

About

This medley of three Solanaceae (two New World—tomatoes and red peppers—one Old World—eggplant) plus zucchini was historically possible only after 1492, but the mixture has coalesced in the minds of everyone except food-history pedants into an emblematic dish of Provence.

Ingredients

6 large red bell peppers, prepared as in steps 1 and 2
1⅓ cups olive oil
1¾

Europe
France
Side dish
Gluten-free
Provence
Mediterranean
Vegan

Method

Cut the bell peppers into long thin strips. Set aside with their liquid.
Heat ⅓ cup of the olive oil in a Dutch oven over very low heat. Stir in the sliced onions, cover, and cook for about a half hour, or until they are completely softened and breaking down. Stir occa