roasted ratatouille

roasted ratatouilleThe weekly shopping in this house has basically everything one would need to make ratatouille:  I’ve been on an eggplant in oyster sauce kick for a while {recipe coming soon} and cherry or grape tomatoes magically transform into nectar with Lidia’s Raw Sauce recipe {also coming soon}.

So this weekend I’d bought the usual suspects, roasted the eggplant, zucchini and tomatoes up yesterday so they’d be ready for anything… and wasn’t sure what I’d be making.  Last night it seemed like a no-brainer:  ratatouille.

The Italians — and I’m one of them — call it giambotta only there are also peppers and potatoes and usually mushrooms.  I used to eat it a lot, and occasionally make it, as a kid.  But I haven’t really made a proper ratatouille, that I can recall.  So off to the internet I went.

I used a recipe from one of my fave chefs, Tyler Florence, as a guideline.  He’s got solid chops and a classic approach from what I’ve experienced with his recipes, and this one was no different.  Here’s what I did:


  • for roasting:  2 medium eggplant sliced in rings 3/4-inch thick; 4 medium zucchini sliced lengthwise 1/2-inch thick; 2 pints cherry or grape tomatoes
  • 2 medium onions, chopped
  • 4-6 cloves garlic, chopped or microplaned
  • 1-2 tablespoons anchovy paste
  • 1/3 cup olive oil + more for roasting
  • 1 tablespoon Italian seasoning or herbs de Provence
  • handful fresh basil leaves
  • 1 teaspoon each s&p + more for roasting
  • splash balsamic vinegar and/or white wine


  • preheat oven to 400F
  • place eggplant, zucchini and tomatoes on lightly oiled baking sheets; drizzle with more olive oil and sprinkle with s&p
  • roast in oven for about 20 minutes, until tomato skins pop and eggplant browns
  • place eggplant and zucchini on a platter to cool; spoon tomatoes into a glass bowl, including any oil/juice
  • when eggplant and zucchini are cool to touch, slice eggplant into triangles and zucchini into chunks
  • heat a very large cast iron skillet — or a large stainless steel saucepan — on a medium flame; add 1/3 cup oil then the anchovy paste
  • add onions and garlic to pan; cook about 10 minutes; add dried herbs and 1 teaspoon each s&p
  • add eggplant and zucchini, stirring well to incorporate
  • turn down flame to low heat; add tomatoes and fresh basil, stirring gently to incorporate
  • add splash of balsamic vinegar and/or wine; cover pan and allow to gently cook for about 30 minutes



I’d like to close this entry with a photo of the kitchen mascot — he’s been hanging on a peg over the sink for about a year now, when I picked him up at the local general store.

pez - ratatouille the movie


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