RATATOUILLE PROVENÇALE
8 servings
Served on a platter that shows off its contrasting colors, this dish looks like a colorful Cubist still life.
Heat in a large skillet or Dutch oven over medium heat:
- ¼ cup olive oil
Add and cook, stirring, until golden and just tender, 10 to 12 minutes:
- 1 medium eggplant (about 1 pound), peeled and cut into 1-inch chunks
- 2 large zucchini (about 1 pound), cut into 1-inch chunks
Transfer the vegetables to a plate. Add to the pan and cook, stirring, until the onion is slightly softened:
- 2 tablespoons olive oil
- 1 large onion, sliced
Add and cook, stirring occasionally, until the vegetables are just tender but not browned, 8 to 12 minutes:
- 2 large red bell peppers, cut into 1-inch squares
- 3 garlic cloves, finely chopped
- ½ teaspoon salt
- ¼ teaspoon black pepper
Add:
- 1½ cups peeled, seeded, chopped fresh tomatoes or one 14½-ounce can diced tomatoes
- 2 or 3 sprigs fresh thyme or ½ teaspoon dried thyme
- 1 bay leaf
Reduce the heat to low, cover, and cook for 5 minutes. Add the eggplant and zucchini and cook until everything is tender, about 20 minutes more. Taste and adjust the seasonings. Stir in:
- ¼ cup chopped basil
- (Chopped pitted Niçoise or Kalamata olives to taste)