My end of August tradition is a ratatouille. The vegetables are ripe and ready to go in incredible abundance and we love the way it tastes. But trying to write out “my” recipe is really hopeless because I just can’t seem to make the dish the same way each time.
My proportions are usually roughly the same. One big beautiful eggplant will weight about 1 pound / 500 grams. Then I look for an equivalent weight of zucchini and peppers. Green or yellow are both good. As for the peppers, different colors contribute rich beautiful colors. Olive oil, some onion, garlic, basil, or other herb de province and that’s that. And salt. Don’t forget about the salt.
Some recommend cooking it all in the same pot. Others strictly detail the step by step procedure for cooking each vegetable separately before combining them into the final presentation. Most recipes specify stovetop braising, but I though to myself today while I was washing and trimming “I wonder if anyone has ever slow braised a ratatouille in the oven?” And sure enough you can do it that way too. There are celebrity chef versions and regular folk versions. Just in my own collection of books I have several English versions plus at least two French versions.
I have experimented at one time or another with them all and my google search brought up a momentous amount of data which suggests that ratatouille is still trending.
Each year I seem to end up doing something new. So we’ll call this my 2014 version.
I used the two step method of browning in one pot then transferring to bigger pot. Eggplant is a thirsty vegetable so I added extra oil and cut back a little from the zucchini and peppers. After each browsing, I deglazed my pan with white vermouth so as to have a clean start for the next in line. Never tried that one before but it’s a keeper.
To save some chopping time, I tried chopping the onions in the Cuisinart. Ended up with onion mush. I salvaged some of the mush and hand chopped my last yellow onion. Will never make that mistake again.
And instead on braising on top on the stove, I baked my ratatouille uncovered in a slow oven 275 degrees Fahrenheit / 135 degrees Celsius. The ratatouille slowly released its moisture over about 2 1/2 hours. This is easier that watching a pan in the stove so this one is a keeper too.
Since my preference is not too much excess liquid, I usually do a final reduction after the vegetables have are cooked. Just remove the vegetables and boil the remaining juice down to a thick sauce. Makes for a better presentation.
Tonight I will have vegetables for dinner garnished with some grated parmigianno. The ratatouille always tastes better the day after and we will indulge tomorrow with an appropriate protein accompaniment.