L'intrus de la ratatouille

Last week I posted a picture on instagram of the making of a traditional provencal dish with an usual item.  It was very good and someone oh-so-cute actually asked for the recipe... so here it is.  Always remember that a classic ratatouille takes 1 kilo (or pound) of the usual suspects: zucchini, eggplants, bell peppers (half red and half green), tomatoes and onions.  Add garlic and herbes de Provence and you're all set.  Saute the ingredients separately at first.  Then simmer them together and like my mom taught me, baking them is best.  Bon Appetit!

 Ratatouille 

 Serves 8-10

1 pound eggplant, diced 3/4-inch

1 pound zucchinis, sliced 1/4-inch

1 pound bell peppers, red and green cut into strips

1 pound tomatoes, diced

1 lb. onions, peeled and sliced

1 large fennel, sliced

2 garlic cloves, minced

1 bay leaf

3 teaspoons dried thyme

1 tablespoon Herbes de Provence

5 tablespoons extra-virgin olive oil

Salt & freshly ground black pepper to taste

            Preheat oven to 400ºF.  In a large frying pan, saute the eggplant in 1 tablespoon of olive oil with 1 teaspoon of thyme, salt and pepper, over medium-high heat for 5 minutes, stirring frequently.  Set aside.  Repeat with the zucchinis and bell peppers, in the same manner. 

             

            In a large pan, preferably oven-proof, cook the onions, fennel and garlic in 1 tablespoon of olive oil until translucent.  Add the tomatoes, and cook 5 more minutes over high heat.  Add the sauteed vegetables, Herbes de Provence and bay leaf. Mix well, cook on the stove for 5 minutes then cover and bake for 45 minutes. Uncover and bake for 15 more minutes.

            Serve warm, room temperature or cold as a side dish for meat or fish.

            

            (May be made up to 2 days ahead or frozen for 3 months.)