Ratatouille is a classic dish that differs at the hand of every cook. It is the recipe of choice when your neighbor brings you one more basketful of vegetables from her prolific summer garden. Slow oven roasting deepens the flavors. Toss ratatouille with pasta, serve under a grilled fish fillet or as an appetizer with plenty of bread, salty olives, aioli and glasses of red wine.
2 to 3 medium tomatoes, seeded
1 medium eggplant (globe, rosa bianca or Japanese)
1 medium red bell pepper, seeded
1 medium yellow onion
2 medium golden summer squash
4 cloves garlic, finely chopped
10 cloves garlic, whole (optional)
2 tablespoons extra virgin olive oil
4 to 5 sprigs fresh oregano or sage, chopped
⅓ cup fruity red wine
¼ cup roughly chopped fresh basil
1 teaspoon salt
Freshly ground black pepper, to taste
Recipe courtesy of Chef Jesse Ziff Cool from Tomatoes: A Country Garden Cookbook. Photo: istockphoto.com.
AmyM says: This was amazing! Perfect to make as a side dish.
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