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 spoon of goat cheese if you keep dairy, or cold leftovers from the fridge with nothing but olive oil. There is no rush and 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.