Ratatouille - Recipe by Rebekah Peppler
Ingredients
2 medium eggplants, cut into 2 cm dice
2 1/2 tsp fine sea salt, plus more for seasoning
1/2 cup plus 6 Tbs (210mL) extra-virgin olive oil, plus more for serving
2 medium white onions, cut into 2 cm dice
3 medium zucchini, cut into 2 cm dice
3 medium red sweet bell peppers, cut into 2 cm dice
6 garlic cloves, finely chopped
3 Tbs tomato paste
2 tsp honey, preferably lavender
3 medium beefsteak or heirloom tomatoes, cut into 2 cm dice, or one 400 g can plum tomatoes, coarsely chopped
4 sprigs fresh thyme
2 bay leaves
60mL dry white wine, rosé, or vermouth
Method
Add the diced eggplant to a colander and toss with the salt. Set aside to drain for 20 to 30 minutes, then, working in batches, pat the eggplant dry with paper towels.
While the eggplants is draining, set a large skillet over medium heat and add 60mL of the oil. Once the oil is hot, add the onions and cook, sirring occasionally, until the onions are very soft and lightly browned, 20 to 30 minutes. Season with salt and transfer the onions to a large bowl.
In the same pan, add another 60mL of the oil to the skillet. Add the eggplant and cook, stirring frequently, until the eggplant is golden on all sides and tender, 15 to 20 minutes. Transfer the eggplant to the bowl with the onions.
Add 2 tablespoons of the oil and the zucchini to the skillet. Cook for 5 minutes, stirring often, then season lightly with salt and continue to cook until the zucchini are browned and soft, 8 to 10 minutes. Transfer to the bowl with the onions and eggplant.
Again in the same skillet, add 2 tablespoons of the oil and the bell peppers and cook, stirring often, until the peppers are very tender, about 15 minutes. Transfer to the bowl.
Add the remaining 2 tablespoons of oil and the garlic to the skillet. Cook for 1 minute, then add the tomato paste and honey and cook, stirring, for 1 minute more. Add the tomatoes, thyme and bay leaves and season with salt. Cook, stirring occasionally, until most of the liquid evaporates, about 15 minutes.
Stir in the wine and cook for 2 minutes, then return the rest of the vegetables to the skillet and continue to cook, stirring often, for another 15 minutes. Season with salt to taste, then remove from the heat. Remove and discard the thyme and bay leaves. Serve warm or at room temperature, finished with a final drizzle of olive oil. Ratatouille will keep, tightly covered and refrigerated, for up to 3 days.
Note:
If you have even more time, make ratatouille a day or two in advance and serve the next day to give the flavours even more time to deepen.
