Many Americans first heard of ratatouille after Pixar released their well-loved CGI film with that title. (Though I was charmed by the film on some level, personally this cook sympathized with Anton Ego, the smug French food critic who was horrified by the idea of a rat in the kitchen.) Ratatouille is the dish that won Anton's heart in the end. The simple vegetarian fare is a far cry from the Parisian haut cuisine that is served in most American French restaurants, yet is quite representative of the way most French people actually eat. Fresh vegetables, spices, and herbs take center stage in this and many other French country dishes. I chose to prepare this particular dish when I received an eggplant, onions, parsley, and a bunch of zucchini in my Full Circle Farm box.
All the work is in the initial vegetable preparation. It does take awhile to slice, sweat, and seed the veggies, but the actual cooking is very straightforward. It is absolutely crucial to sweat the eggplant and zucchini prior to stewing them to prevent a mushy consistency. I also leave the skins on the eggplant, tomatoes, and zucchini for improved texture. The resulting stew is soft but not squishy, full of flavor, and deeply satisfying without being heavy. It's a good choice for a cooler day. Enjoy it with a glass of medium-bodied red wine, such as one from the Rhone region, a thick slice of hearty bread, and a little soft cheese.
