1 hr 15 min Weekend Magazine kitchen
VegetarianVeganGluten-freeDairy-free
Ratatouille is a farmer’s argument for August. The fancy spiral bake is a restaurant flourish; the home dish is a stew of browned vegetables. It wants crusty bread, a fried egg, or cold leftovers from the fridge with a tin of sardines. There is no cheese in the pan unless you put it there.
Ingredients
6
- eggplant1 large
- zucchini2
- bell peppers2
- ripe tomatoes4
- onion1
- garlic4 cloves
- olive oil6 tbsp
- thymea few sprigs
- bay leaf1
- basila handful
Method
- 1
Salt cubed eggplant 20 minutes, then pat dry. This keeps it from drinking all the oil.
- 2
Brown each vegetable separately in olive oil — onion, pepper, eggplant, zucchini — so they caramelize instead of steam.
- 3
Combine in a wide pot with tomatoes, garlic, thyme, bay. Cook uncovered until jammy, 30 to 40 minutes.
- 4
Rest. Finish with basil and more oil. Better the next day.