Let’s revisit another late summer dish I made last year. Ratatouille, a rustic vegetable stew hailing from the same region of Southern France as soupe au pistou, is even easier to make. Mimi Sheraton describes it as one of 1,000 Foods to Eat Before You Die in the book of the same name. Unlike some of the foods in the book, no travel or specially ordered ingredients are required. It’s just vegetables commonly available at the store or farmer’s market, served with bread, pasta, or alongside meat, if desired.

            Many of the same ingredients, like eggplant, zucchini, tomatoes, garlic, and olive oil, are combined in similar ways all around the Mediterranean. One example is the Sicilian caponata, which also includes capers, vinegar, and typically celery. But you don’t have to be anywhere near the Mediterranean to enjoy ratatouille. Just make sure to make it in the summer, when the vegetables are at their best (and most affordable).

            Note that ratatouille can be baked in the oven, and many recipes use that method. I prefer the stovetop because it heats the kitchen less. Like most stews, ratatouille reheats very well, and leftovers make a great omelet filling.

            Ingredients:

• 1 medium eggplant, cut into 1-inch cubes, tossed with 1 teaspoon salt, and left to sit for half an hour
• 2 medium zucchini, sliced into roughly half-inch thick rounds
• 1 green bell pepper, coarsely chopped
• 1 yellow onion, coarsely chopped
• 4 Roma tomatoes, coarsely chopped
• 6 cloves garlic, peeled, crushed with the edge of a knife, and minced
• ½ cup olive oil
• 4 sprigs parsley, thick stems minced separately from leaves
• 4 fresh basil leaves or more to taste, left whole until needed

            Directions:

1. Combine the eggplant, zucchini, bell pepper, onion, tomatoes, garlic, olive oil, and minced parsley stems in a large pot with 2 tablespoons water.
2. Bring to a simmer over medium low heat, then cook, stirring occasionally, for about 30 to 35 minutes.
3. Mince the basil and add to the pot with the parsley leaves. Taste for salt, adding more if necessary, then simmer for 10 more minutes.
4. Serve the ratatouille with bread, pasta, grilled meat, or all of the above. Sprinkle with additional parsley if desired.

            Eating the ratatouille while watching the movie of the same name is encouraged. It isn’t weird, I promise. For more recipes, subscribe below for free. And if you’re feeling extra generous and would like to support my work, I would be most grateful.

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