Ratatouille Food Recipes

Steps:

• Preheat the oven for 375˚F (190˚C).
• Slice the eggplant, tomatoes, squash, and zucchini into approximately ¹⁄₁₆-inch (1-mm) rounds, then set aside.
• Make the sauce: Heat the olive oil in a 12-inch (30-cm) oven-safe pan over medium-high heat. Sauté the onion, garlic, and bell peppers until soft, about 10 minutes. Season with salt and pepper, then add the crushed tomatoes. Stir until the ingredients are fully incorporated. Remove from heat, then add the basil. Stir once more, then smooth the surface of the sauce with a spatula.
• Arrange the sliced veggies in alternating patterns, (for example, eggplant, tomato, squash, zucchini) on top of the sauce from the outer edge to the middle of the pan. Season with salt and pepper.
• Make the herb seasoning: In a small bowl, mix together the basil, garlic, parsley, thyme, salt, pepper, and olive oil. Spoon the herb seasoning over the vegetables.
• Cover the pan with foil and bake for 40 minutes. Uncover, then bake for another 20 minutes, until the vegetables are softened.
• Serve while hot as a main dish or side. The ratatouille is also excellent the next day--cover with foil and reheat in a 350˚F (180˚C) oven for 15 minutes, or simply microwave to desired temperature.
• Enjoy!

Steps:

• Preheat oven to 350 degrees. Place tomatoes and juices on a rimmed baking sheet and use your hands to break tomatoes into 3/4-inch pieces. Drizzle with 2 tablespoons oil and bake until thickened, 30 minutes, stirring every 10 minutes.
• Meanwhile, in a colander, toss eggplant with 1 1/2 teaspoons salt. Let sit 20 minutes, then squeeze out excess liquid. In a large Dutch oven or heavy pot, heat 4 tablespoons oil over medium. Add onion and cook, stirring occasionally, until translucent, 5 minutes. Add garlic and cook until onions and garlic are soft, 5 minutes. Add peppers and cook, stirring, until crisp-tender, 4 minutes. Season with salt and pepper.
• Add tomatoes, eggplant, zucchini, bay leaf, and marjoram to pot. Cook, stirring occasionally, until mixture comes to a simmer. Reduce heat to medium-low, partially cover, and cook at a gentle simmer until vegetables are tender but not mushy, 15 minutes. Season to taste with vinegar, salt, and pepper. Remove bay leaf before serving.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Coat bottom and sides of a 1 1/2 quart casserole dish with 1 tablespoon olive oil.
• Heat remaining 1 tablespoon olive oil in a medium skillet over medium heat. Cook and stir garlic until lightly browned. Mix in parsley and eggplant. Cook and stir until eggplant is soft, about 10 minutes. Season with salt to taste.
• Spread eggplant mixture evenly across bottom of prepared casserole dish. Sprinkle with a few tablespoons of Parmesan cheese. Spread zucchini in an even layer over top. Lightly salt and sprinkle with a little more cheese. Continue layering in this fashion, with onion, mushrooms, bell pepper, and tomatoes, covering each layer with a sprinkling of salt and cheese.
• Bake in preheated oven for 45 minutes.

Steps:

• Coat a large wide pan with olive oil. Add the onions, season with salt and crushed red pepper and bring the pan to a medium heat. Cook the onions until they are soft and very aromatic but have no color, 7 to 8 minutes. Add the garlic and cook for 2 to 3 minutes.
• Add the tomatoes, 1/2 cup water, thyme bundle and season with salt. Cook the tomatoes until they become very pulpy and have broken apart, 15 to 20 minutes.
• Add the peppers and cook for 5 minutes. Add the eggplant, summer squash and zucchini, season with salt and cook until the squash is soft, 15 to 20 minutes.
• Stir in the basil and taste to make sure the seasoning is correct. Serve warm or at room temperature.

Steps:

• Vegetables are the bedrock of French cuisine, the foundation upon which all is built. Although cooking bibles like "The Escoffier Cookbook" and "Larousse Gastronomique" may not have as many recipes centering on artichokes and carrots as they do on chicken or beef, it is only because vegetables suffuse the canon and the kitchen, from the broths and sauces that serve as the base of elaborate dishes, to the garnishes that finish them.But there are a handful of dishes where vegetables are the stars. Ratatouille is beloved for its silky, olive oil-imbued vegetables, which are saturated with the summery scents of garlic and herbs. By mastering it, you will gain not only deeper insights into how to cook the vegetables in the recipe, but you will also be able to apply that knowledge to other vegetables, making you a better cook all around.Unlike much of French cuisine, ratatouille does not have a set recipe or precise technique. There are as many versions as there are cooks, each slightly different in method and ingredients.The most traditional recipes call for cooking each vegetable separately in a pot on the stove until well browned, layering everything back into the pot with a generous amount of olive oil and some tomatoes, and then letting it all slowly stew. Most cooks agree that this is the best way to ensure that the vegetables are cooked to perfection before all are combined, and the flavors left to meld.However, all that standing at the stove stirring vegetables can become tedious. Even "Larousse Gastronomique" discards that method in its official recipe, throwing everything into the same pan in stages without the benefit of that individual browning.But there is another, better way around the tedium: using your oven. This is what many contemporary French cooks do, and it's the method on which our recipe is based. All the vegetables are bathed in olive oil and roasted separately on baking pans until well browned. Then they're mixed together in one pan, covered with more oil and some tomato, and cooked again until everything condenses in flavor and practically falls apart, soaking up the good oil and tomato almost like a confit.That time spent steeping in good oil makes ratatouille one of the rare vegetable dishes that improves as it sits. It is best made in advance, and you can be flexible with the way you cook it, roasting the vegetables in stages as time allows, then combining them all even days later. It is also wonderfully versatile at the table, making a fine starter, side dish or main course, one that can be eaten warm, at room temperature or cold.
• A slowly cooked stew of eggplant, onions, peppers, summer squash and tomatoes has been simmering on hearths around the Mediterranean since the 16th century, when tomatoes, peppers and squash from the Americas met the eggplant, onion and olive oil already in residence.This basic combination of summer vegetables takes different forms throughout the region. In Catalonia, it is simmered until it is almost jamlike and called samfaina. In Turkey, it is known as turlu and may also contain potatoes, okra and green beans. Lebanon, Egypt and Greece all have versions. In Provençe, it is scented with herbs and garlic and called ratatouille.The term, which came into use in the 19th century, is derived from the French verbs ratouiller and tatouiller, both meaning to stir up. And the pleasing, percussive-sounding word captures the essence of this dish: a stirring of several vegetables that have been cooked separately before being combined.Originally, a ratatouille could be any kind of simple or coarse stew. It could include meat, or it could do without it. Nineteenth-century French military slang referred to the dish as a "rata." The first written mentions of the all-vegetable stew from Nice that we know today, also called sauté à la Niçoise, came in the early 20th century.But by 1930, ratatouille had become entrenched in the Provençal repertoire. Henri Heyraud, the author of "La Cuisine à Nice," described it as a ragoût of eggplant, zucchini, peppers and tomatoes. The use of the word ragoût here is fitting; it means to revive the taste, which is exactly what ratatouille does, giving cooked vegetables and herbs new verve when they are combined and cooked again.As Provençal cuisine became fashionable all over France (and to a lesser degree in Britain and the United States) in the latter part of the 20th century, the popularity of ratatouille grew. It has since become a summer staple to serve with simple grilled meats, or as a main course in its own right, with the requisite bottle of rosé.Above, "Still Life With Flowers and Vegetables" by Caravaggio (1571-1610).
• Sharp knives You need a chef's knife and paring knife to prepare the vegetables. And a well-sharpened knife will make all that chopping go noticeably faster than a dull knife.Baking sheets The vegetables in this ratatouille are roasted individually before they are all combined. Ideally, you will have at least four large rimmed metal baking sheets for doing so. You can get away with fewer, but you will need to cook the vegetables in batches.Large baking dish You could heap all of the vegetables onto a baking sheet when it is time to cook them together. But a large, shallow, attractive casserole that can travel straight to the table is an appealing way to serve the dish.Wirecutter, a product recommendations website owned by The New York Times Company, has guides to the best chef's knives, paring knives, baking sheets and casserole dishes.
• In our version of this classic Provençal dish, vegetables are covered in olive oil and roasted separately, then together, until they collapse into a soft, herb-scented stew. Ratatouille takes time to prepare and tastes better the next day, so plan ahead. For that reason, it's an ideal make-ahead dish for a gathering.
• There are many ways you can cut the vegetables for ratatouille, but a combination of slices, rounds and spears gives the stew an attractive look and some textural contrast. (Brush up on your technique with our guide to basic knife skills.) Eggplant is like the meat of the ratatouille, adding a savory heft and richness.You can use any type of eggplant you like, though if the skin is tough and leathery, consider peeling it first. If you'd prefer to keep the skin on, which gives ratatouille a nice texture, look for tender, young, thin-skinned eggplant. In France, cooks often use large Italian purple-black eggplants. But you can also use graffiti, Japanese, Chinese or white eggplant varieties, or use a combination of them for the most interesting and diverse texture.To prepare the eggplants, slice off the top and bottom from each. Lay an eggplant on its side and cut it in half, then cut it into 1-inch chunks or spears. Repeat with remaining eggplant.Peppers give a jammy sweetness and fruitiness to the stew pot. Choose a combination of red, yellow and orange bell peppers, or other sweet peppers. Green bell peppers, which are harvested earlier than the red, orange and yellow ones, have a more pungent, grassy flavor and less sweetness; they are not what you want for ratatouille.To prepare the peppers, lay one on its side and slice off the top and bottom. Halve the pepper, remove the seeds and cut out the white veins. Slice into 1/4-inch-thick strips. Repeat with remaining peppers. Alternatively, after trimming and seeding the peppers, you can cut them into 1/4-inch thick rounds.Zucchini is soft, sweet and very succulent when slowly stewed in a ratatouille.You can use any variety of zucchini you find - the fresher, the better. A mix of colors (yellow, dark green and pale green) makes for a particularly pretty dish. Always keep the skins on zucchini, or they will completely fall apart as they cook.To prepare the zucchini, slice off the tops and bottoms. Lay each zucchini on its side. Cutting horizontally, slice into 1/4-inch-thick rounds.Onions add a caramelized sweetness to ratatouille. Large Spanish onions or white onions (which have a high water content and some bite) are best here. Keep in mind that as the onions cook, they sweeten, so unless you want a particularly sweet ratatouille, avoid red onions, Vidalias and other high-sugar onions.To prepare the onions, halve them from the stem to the root, then peel. Next, lay them flat. For ratatouille, aim for 1/4-inch-thick slices - that is, unless you want more pronounced onion pieces in the dish, in which case you can cut thicker pieces. The thicker the slices, the longer the onions will take to roast.
• Ratatouille is a freer and easier recipe than much of what you'll find in the canon of French cuisine, requiring you to spend more time choosing the ingredients than actually fiddling with them. That said, there are some techniques that will help you get the most deeply flavored dish. Blanching tomatoes helps loosen the skin, making them easier to peel without losing any of their precious, sweet juices. The trick is remove them from the boiling water before their flesh is cooked. You want to cook only the skin.Choose tomatoes that are ripe but still firm; soft tomatoes won't hold up to the peeling and blanching. You can use any variety as long as it is flavorful and sweet. However, using large round tomatoes rather than small plum tomatoes makes the blanching, peeling and seeding go more quickly.To begin, bring a medium pot of water to a boil. One at a time, drop the whole tomatoes into the boiling water. Cover and let boil for 10 seconds. Using a slotted spoon or tongs, immediately remove the tomatoes from the pot and plunge them into a bowl of ice water to stop the cooking. Hold a cooled tomato in your hand and use a small paring knife to cut out the stem. From there, you can start to peel the skin. It should slip right off.Cut the peeled tomato in half around its equator. Set up a bowl with a mesh sieve sitting on top. Squeeze the tomato halves over the sieve so the seeds are caught in the mesh and the juices pool in the bowl. The seeds should slip out easily, but you can use your fingers to pry any stubborn ones from the tomato flesh. Discard the seeds in the sieve. Dice the tomato pulp and add it to the bowl with their juices. Repeat peeling and seeding with the remaining tomatoes.• When you are making ratatouille, the quality of the olive oil is as important as that of the vegetables. Make sure to choose a good extra-virgin oil, preferably from France. You'll be using a lot of it here.• If you don't have four baking sheets, roast the vegetables on individual sheets in succession. Transfer the cooked vegetables to a bowl as they finish cooking. This takes longer, since you can't roast all the vegetables at once. (Likewise, if you can't fit all of the baking sheets into your oven at once, cook them in batches.)• If your ratatouille emerges from the oven with a lot of excess liquid in the pan, pour the liquid into a saucepan and reduce it over the stove. Then add it back to the dish once it is reduced, to take advantage of its flavor.• Try the traditional method: Instead of roasting each vegetable on baking sheets, cook them on the stovetop. Heat your largest skillet on the stove, adding a film of oil, and cook each vegetable separately (and the onions, smashed garlic and herbs together). Cook in batches if necessary, so as not to crowd the pan. (If you crowd the pan, the vegetables will steam rather than brown, and cook unevenly.) As the vegetables soften and brown, transfer them to a bowl. (You can add all the different kinds of cooked vegetables to the same bowl.) Add more oil with each batch of vegetables, and season with salt and pepper as you go. When all of the vegetables are cooked, transfer them back to the skillet, along with the tomatoes, grated garlic and a good dose of olive oil. Simmer, uncovered, until they meld together, about 30 to 45 minutes.• You can make this dish in stages, if that suits your schedule. Roast the vegetables separately a day or two before combining them, and then refrigerate them. When you are ready to return to them, combine with the tomatoes, remaining herbs and oil and cook for at least an hour to finish.• Or make the entire dish ahead. It is best to make your ratatouille one or two days before serving so the flavors have a chance to meld and mellow. Once the dish is cooked and cooled, transfer it to a container, adding a little oil if necessary, and refrigerate for up to five days. When you're ready to serve, bring it to room temperature (this takes about an hour) and drizzle with a tiny bit more olive oil. You can also reheat it on the stove or in the microwave to serve it warm.
• Photography Food styling: Alison Attenborough. Prop styling: Beverley Hyde. Additional photography: Karsten Moran for The New York Times. Additional styling: Jade Zimmerman. Video Food styling: Chris Barsch and Jade Zimmerman. Art direction: Alex Brannian. Prop styling: Catherine Pearson. Director of photography: James Herron. Camera operators: Tim Wu and Zack Sainz. Editing: Will Lloyd and Adam Saewitz. Additional editing: Meg Felling.
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• Coq au Vin

Steps:

• Cut 2 large aubergines in half lengthways. Place them on the board, cut side down, slice in half lengthways again and then across into 1.5cm chunks. Cut the ends off 4 small courgettes, then across into 1.5cm slices.
• Peel 2 red or yellow peppers from stalk to bottom. Hold upright, cut around the stalk, then cut into 3 pieces. Cut away any membrane, then chop into bite-size chunks.
• Score a small cross on the base of each of 4 large ripe tomatoes, then put them into a heatproof bowl. Pour boiling water over, leave for 20 secs, then remove. Pour the water away, replace the tomatoes and cover with cold water. Leave to cool, then peel the skin away.
• Quarter the tomatoes, scrape away the seeds with a spoon, then roughly chop the flesh.
• Set a sauté pan over medium heat and when hot, pour in 2 tbsp olive oil. Brown the aubergines for 5 mins on each side until the pieces are soft. Set them aside.
• Fry the courgettes in another tbsp oil for 5 mins, until golden on both sides. Repeat with the peppers. Don't overcook the vegetables at this stage.
• Tear up the leaves from the bunch of basil and set aside. Cook 1 thinly sliced medium onion in the pan for 5 minutes. Add 3 crushed garlic cloves and fry for a further minute. Stir in 1 tbsp red wine vinegar and 1 tsp sugar, then tip in the tomatoes and half the basil.
• Return the vegetables to the pan with some salt and pepper and cook for 5 mins. Serve with basil.

Steps:

• Heat oven to 350 degrees.
• Prepare the vegetables: Smash and peel 3 garlic cloves, reserving the 4th. Halve onions through their roots, and slice halves into 1/4-inch-thick pieces. Slice zucchini into 1/4-inch-thick rounds. Cut eggplant into 1-inch cubes or spears. Seed peppers, and cut them into 1/4-inch-thick strips.
• Spread each vegetable on a separate rimmed baking sheet (use extra sheets as necessary). Add the 3 cloves of smashed garlic to the onion pan. Add 1 sprig rosemary and 2 sprigs thyme to each of the pepper, eggplant and zucchini pans. Sprinkle salt lightly over vegetables. Drizzle 3 tablespoons olive oil on each of the pans.
• Place all the pans in the oven (or work in batches if they don't fit at once). Cook until vegetables are very tender and lightly browned at the edges. This will take about 35 to 40 minutes for the peppers (their skins should shrivel), 40 to 45 minutes for the eggplant and zucchini (the eggplant should crisp slightly and the zucchini should be well cooked, so let them go 3 to 5 minutes longer than you normally might), and 60 to 65 minutes for the onions. Don't worry about the vegetables being pretty; they will meld into the ratatouille. Shake or stir the pans every 15 to 20 minutes or so, especially the onions.
• In the meantime, prepare the tomatoes: Bring a large pot of water to a boil. Add tomatoes and blanch until the skins split, about 10 seconds. Use a slotted spoon to quickly transfer the tomatoes to a bowl filled with ice water.
• Using a paring knife, peel the cooled tomatoes (the skins should slip right off). Halve tomatoes across their equators. Set a sieve over a bowl. Working over the bowl, use your fingers to seed the tomatoes, letting the seeds catch in the sieve and the juice run into the bowl. Discard seeds but save juices. Dice tomatoes and add to the reserved juices in bowl.
• Finely grate or mince remaining garlic clove. Add garlic to tomatoes along with bay leaves and a large pinch of salt. Set aside.
• Once vegetables are done cooking, combine them on one baking sheet or a large shallow baking dish and add ingredients from tomato bowl. Toss well. Vegetables will be stacked, and that's O.K. Cover generously with olive oil, using remaining ¼ cup oil or more, and sprinkle with salt. Everything should have a good coat of oil, but should not be drowning in it. Cook at least 1 hour, stirring every 15 to 20 minutes, until vegetables are very tender and imbued with juices and oil. Add salt and pepper to taste, then serve warm, or let cool.

Steps:

• In a Dutch oven, saute onions and garlic in 1 tablespoon oil until tender. Reduce heat to low., In a large skillet, saute eggplant, zucchini, squash and peppers in batches in remaining oil until lightly browned, adding each batch of sauteed vegetables to the Dutch oven., Add the stock, bay leaf, thyme, rosemary, salt and pepper to the Dutch oven; stir. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes., Meanwhile, fill a large saucepan two-thirds with water; bring to a boil. Score an "X" on the bottom of each tomato. Using a slotted spoon, place tomatoes in boiling water for 30-60 seconds. Remove tomatoes and immediately plunge into ice water. Discard skins and coarsely chop tomatoes., Drain vegetable mixture, reserving juices. Remove vegetables from the pan and set aside. Return juices to Dutch oven. Bring to a boil; cook until thickened, about 5 minutes. Return vegetables to pan and stir in tomatoes. Discard bay leaf.

Steps:

• Saute in a large skillet or Dutch oven over high heat until the vegetables are golden and just tender, 10 to 12 minutes: 1/4 C olive oil, eggplant and zucchini.
• Remove the vegetables and reduce the heat to medium-high. In the same pan, cook until the onions are slightly softened: 2 T of olive oil and onions.
• Add and cook, stirring occasionally, until the vegetables are just tender but not browned, 8 to 12 minutes: red pepper and garlic.
• Season with salt and pepper to taste.
• Add: tomatoes, thyme and bay leaf.
• Reduce heat to low, cover, and cook 5 minutes.
• Add the eggplant and zucchini and cook until everything is tender, about 20 minutes more. Taste and adjust the seasonings. Stir in: basil.

Steps:

• In a large skillet cook the onion and the garlic in 2 tablespoons of the oil over moderately low heat, stirring occasionally, until the onion is softened. Add the remaining 3 tablespoons oil and heat it over moderately high heat until it is hot but not smoking. Add the eggplant and cook the mixture, stirring occasionally, for 8 minutes, or until the eggplant is softened. Stir in the zucchini and the bell pepper and cook the mixture over the moderate heat, stirring occasionally, for 12 minutes. Stir in the tomatoes and cook the mixture, stirring occassionaly, for 5 to 7 minutes, or until the vegetables are tender. Stir in the oregano, the thyme, the coriander, the fennel seeds, the salt, and pepper to taste and cook the mixture, stirring, for 1 minute. Stir in the basil and combine the mixture well. The ratatouille may be made 1 day in advance, kept covered and chilled, and reheated before serving.

Steps:

• Rinse and dice the aubergines (eggplants). Place in a colander, sprinkle with salt. After 1 hour, rinse under running water and blot dry with paper towels.
• Peel and thinly slice the onions and garlic (remove the growing tip from the garlic). and fry lightly in olive oil, in a deep cooking pan, over medium heat. After a few minutes, add the diced aubergines.
• Rinse the peppers, remove the seeds and membrane and cut into fine strips. Add to the pan when the onions and aubergines are nicely browned. Add the thyme and rosemary sprigs, and season with salt and pepper.
• Peel the tomatoes and remove the seeds (I omit this step). Chop roughly.
• Rinse but do not peel the courgettes (zucchini) and cut into evenly sized pieces. Add the tomatoes and courgettes about 20 minutes after the seasoning, stir the contents of the pan and continue cooking until the vegetables have released their juices and begin to break down.
• Remove the herbs and adjust the seasoning before serving.

Steps:

• In a Dutch oven (or other heavy 5-quart pot with a tight-fitting lid), heat oil over medium heat. Cook onions, stirring occasionally, until soft, about 5 minutes. Add garlic; cook until fragrant, about 1 minute. Stir in eggplant and zucchini; season generously with salt and pepper.
• Add 3/4 cup water; cover, and simmer until vegetables are beginning to soften, stirring once, about 5 minutes. Stir in bell peppers; simmer, covered, until softened, 5 minutes.
• Stir in tomatoes and thyme; bring to a boil. Reduce heat to medium-low. Partially cover; simmer, stirring often, until vegetables are tender, 15 to 20 minutes. Remove from heat. If serving immediately, stir in basil. (If freezing, leave out basil.)