This is James Beard’s recipe, adapted from his book, “Beard on Food.” You know – the James Beard of the James Beard Awards that our chefs are all so anxious to win every year?
This is a classic Provencal dish, perfect with grilled meat or fish or as a filling for an omelet or as dinner all by itself. The Beard folks note that in France it’s often presented as an appetizer with a drizzle of olive oil and vinegar and a sprinkling of chopped parsley. Toss in one of those jalapenos if you like.
Ingredients:
1/2 cup olive oil 5 garlic cloves, finely chopped 1 1/2 cups onion, chopped 1 1/2 cups green or red peppers, coarsely chopped 1 1/2 cups eggplant, unpeeled and coarsely diced 1 1/2 cups zucchini, sliced and quartered 1 tablespoon salt 1 teaspoon freshly ground black pepper 3 tablespoons fresh basil or 2 teaspoons dried Dash of cayenne pepper or Tabasco (optional) 1 1/2 cups tomatoes, peeled, seeded, and chopped
Preparation:
Heat the oil in a large saucepan or Dutch oven and very gently sauté the garlic; do not let it brown. Move the garlic to a cool part of the pot. Add the onions and cook slowly, letting them soften before combining with the garlic. Add the peppers, eggplant, and zucchini.
Blend these vegetables together well by mixing them with a wooden spatula and shaking the pan. Then add the seasonings, including the cayenne pepper or Tabasco.
Cook for about 10 minutes over very brisk heat, stirring almost constantly, then add the tomatoes. Let the tomatoes blend in, and cook the ratatouille down to the consistency you like. Some want their ratatouille extremely crisp and chunky, and others prefer it cooked to a thick, soft mixture. If you feel it is too dry, you can add a little additional liquid, such as tomato juice, water, or broth, and let it blend and cook down. Check the seasoning before serving and add more if necessary.