Provençal Vegetable Stew

Name: Provençal Vegetable Stew (Ratatouille)
Yield: Makes 6 Side-Dish Servings
Cuisine: France
Ingredients: 1 medium-sized onion, chopped coarse; 1 cup [250 ml] extra-virgin olive oil; 10 medium-size tomatoes, peeled, seeds squeezed out, cut into ½-inch [2.5 cm] cubes; 1 ½ pounds [675 g] eggplant, preferably Chinese, or the same weight of Japanese or Italian eggplants, peeled, cut into 1-inch [2.5-cm] cubes; 1 ½ pounds [675 g] eggplant, preferably Chinese, or the same weight of Japanese or Italian eggplants, peeled, cut into 1-inch [2.5-cm] cubes; 1 ½ pounds [675 g] eggplant, preferably Chinese, or the same weight of Japanese or Italian eggplants, peeled, cut into 1-inch [2.5-cm] cubes; 1 ½ pounds [675 g] eggplant, preferably Chinese, or the same weight of Japanese or Italian eggplants, peeled, cut into 1-inch [2.5-cm] cubes; 3 medium-size zucchini (about 1 ½ pounds [675 g] total), scrubbed, cut into 1-inch [2.5-cm] pieces; 1 tablespoon chopped fresh marjoram, or 1 teaspoon chopped fresh thyme, or ½ teaspoon dried thyme leaves; 1 tablespoon chopped fresh marjoram, or 1 teaspoon chopped fresh thyme, or ½ teaspoon dried thyme leaves; 1 tablespoon chopped fresh marjoram, or 1 teaspoon chopped fresh thyme, or ½ teaspoon dried thyme leaves; 1 ½ cup [200 g] black olives, pitted, chopped coarse (optional); 4 tablespoons capers, preferably the small nonpareil type (optional); 2 bell peppers, preferably 1 red and 1 yellow, charred, peeled, seeded, cut into fine dice (see for information on peeling peppers); 2 bell peppers, preferably 1 red and 1 yellow, charred, peeled, seeded, cut into fine dice (see for information on peeling peppers); 2 bell peppers, preferably 1 red and 1 yellow, charred, peeled, seeded, cut into fine dice (see for information on peeling peppers); leaves from 1 large bunch basil (1 cup [60 g], tightly packed); leaves from 1 large bunch basil (1 cup [60 g], tightly packed); 2 cloves garlic, minced, crushed to a paste with the side of a chef’s knife; 2 cloves garlic, minced, crushed to a paste with the side of a chef’s knife; salt; pepper

Ratatouille

Preparation info

Makes
6
Side-Dish Servings

Difficulty
Easy

Appears in

Glorious French Food

By James Peterson

Published 2002

About

Ingredients

1 medium-sized onion, chopped coarse
1 cup [250 ml] extra-virgin olive oil
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Europe
France
Side dish
Stew
Provence
Mediterranean
Gluten-free
Vegan

Method

Toss the onions, half the olive oil, the tomatoes, eggplant, zucchini, and marjoram and spread them on a sheet pan. Slide the pan into the oven and bake at 400°F[200°C/gas mark 6] for about 90 minutes, until any liquid released by the tomatoes has evapor