Skillet Ratatouille
This unintimidating approach to making this Provençal classic of stewed vegetables over rice or with crusty baguette. Utilizing the summer bounty, you’ll learn to build a flavorful stovetop version of ratatouille that looks beautiful on the plate and tastes like summer. (Recipe by Shawnie Kelley)
- Serves
- 6
Directions
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In large skillet heat ¼ cup oil over medium heat. Add eggplant. Cook covered until soft (about 10 minutes). Stirring occasionally to prevent eggplant from sticking to the pan. It will absorb lots of oil. Transfer to a plate.
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In the same skillet, add zucchini. Cook covered until soft (about 10 minutes). Stirring occasionally to prevent sticking to the pan. Transfer to the same plate.
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In the same (or a second) skillet heat 2 tablespoons of oil over medium heat. Add the onion, bell peppers; stir occasionally until very soft (about 10-15 minutes). Cook over medium heat until onions are tender and light golden. Do not burn. Transfer to the dutch oven.
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Add tomatoes, garlic, herbes de Provence, water, salt , and pepper to the onion mixture. Cover and let cook over medium heat for 20 minutes. Remove lid and continue to cook over medium heat for another 10 minutes to reduce liquid. Stir to prevent sticking or burning.
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Place the zucchini and eggplant into a bowl. Pour thickened tomato onion mixture over top and stir gently to blend. Season with salt to taste.
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Squeeze lemon wedge over the top and garnish with parsley. Serve with a crusty baguette.
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Variations: Replace eggplant with winter squash, add garlic and tarragon;
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Leftovers can be served over pasta; rolled into a crepe; used as a side dish or as topper on a tart.
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Wine Pairing: Ideally a southern French rosê, or lighter style red (won’t muddle flavors); Pinot Noir; Rioja; Chianti; nothing with oak
From Shawnie's class “Provence on a Plate” (also taught in A Provençal Sunday Supper)
