Name: Ratatouille
Yield: Makes 4 to 6 servings
Ingredients: 7 tablespoons virgin olive oil or a mixture of olive and peanut oil, approximately; 1 tablespoon capers, rinsed; salt; 2 tablespoons torn or chopped basil leaves; freshly ground pepper; 1 yellow bell pepper; 1 large (about 1½ pounds) eggplant or 6 Japanese eggplants; 1 bay leaf; 2 garlic cloves; 5 medium-sized (about 1 pound) zucchini; ¼ teaspoon dried thyme or herbes de Provence; 1 red bell pepper; lemon wedges; 3 medium-sized (about 1 pound) ripe tomatoes; extra-virgin olive oil; chopped basil; 1 large red onion

Preparation info

Makes
4 to 6
servings

Difficulty
Medium

Appears in

The Savory Way

By Deborah Madison

Published 1990

About

Although they agree in essence, recipes for ratatouille all have their characteristic quirks and variations—the vegetables are individually sautéed before being combined or not; they are cooked on the stove or baked in the oven; only pure olive oil is used, or it is mixed with peanut; the onions are sliced or finely chopped; and so on. What I like to do is sauté each vegetable separately and then combine them in an earthenware dish and bake them slowly in the oven until they are meltingly s