Oven-Baked Ratatouille

Oven-Baked Ratatouille is a delightful and flexible dish originating from Provence, which combines a medley of vegetables, herbs, and olive oil, all cooked slowly to achieve tender perfection. While zucchini, eggplant, and tomatoes are commonly used, you can customize the recipe by adding other vegetables like potatoes and mushrooms. This rustic and savory dish is a testament to creativity in the kitchen, where you can use whatever you have on hand to create a delectable meal. Feel free to experiment with various herbs, but I recommend thyme or marjoram for cooking and basil or parsley for garnish.

MAKES: 4 to 6 servings

TIME: about 11/2 hours, largely unattended

INGREDIENTS:

• 1 1/2 to 2 pounds eggplant, preferably small, sliced 1/2 inch thick and salted if time allows (see page 293)
• 1/2 cup extra virgin olive oil, plus a little more for garnish
• 2 large onions, sliced
• 1 pound zucchini, trimmed and cut into large chunks
• 2 red or yellow bell peppers, cored, seeded, and sliced
• 4 plum tomatoes, cored and chopped, or 2 round tomatoes (drained canned are fine)
• Fresh herbs such as thyme, marjoram, rosemary, savory, basil, parsley, and/or chervil, to taste, plus more for garnish
• Salt and freshly ground black pepper
• 10 cloves garlic, halved

INSTRUCTIONS:

1. Preheat the oven to 350°F (175°C). If you salted the eggplant, squeeze out excess liquid, then rinse and pat dry.
2. Film a casserole or heavy ovenproof skillet with a couple of tablespoons of olive oil. Begin layering the vegetables in the following order: onions, eggplant, zucchini, peppers, tomatoes, herbs, a sprinkling of salt and pepper, and half of the garlic. The order of layering doesn’t matter, so feel free to experiment.
3. Repeat the layering process until all the vegetables are used up. Drizzle the remaining olive oil over the top.
4. Place the casserole or skillet in the preheated oven and bake for about 1 hour. During this time, occasionally press down on the vegetables with a spatula to ensure even cooking and tenderness.
5. Once the vegetables are completely tender, remove the ratatouille from the oven. Garnish with more fresh herbs, drizzle a little more olive oil over the top, and serve the dish hot, warm, or at room temperature.

NOTE:

• Ratatouille can also be prepared on the stovetop by combining all the ingredients in a large skillet or broad saucepan. Cook over medium heat, stirring occasionally, until the vegetables simmer in their own juices without browning, which typically takes around 45 minutes.

VARIATIONS:

• Ratatouille with Meat, Fish, Poultry, or Tofu: To turn this into a main course, add your choice of cooked meat, fish, poultry, or tofu to the ratatouille. See page 246 for more details on how to incorporate these additions.
• Roasted Vegetables, Catalonian Style: For a different twist, reduce the olive oil to 1/4 cup and omit the herbs. Toss the vegetables in the olive oil and roast them. After cooling, toss with 2 tablespoons of sherry or another good vinegar, and sprinkle with salt and pepper.

Oven-Baked Ratatouille is a versatile and scrumptious dish that will surely become a favorite in your kitchen. Enjoy the delightful flavors of fresh vegetables enhanced by the richness of olive oil and aromatic herbs.