The Real Ratatouille

by Jean Kressy

Relish the American Table is a weekly column that appears in newspapers across the country.

With all the buzz about Ratatouille, the summer 2007 animated movie, we decided to revisit Ratatouille, the recipe.

Ordinarily, one of the first things we do before we step into the kitchen with a recipe is look for ways to make it easier to prepare and faster to cook. Our shortcut cooking doesn’t work all the time, but if we can shave off a couple of minutes of dicing or simmering, we’re satisfied.

Before tweaking Ratatouille, the Mediterranean dish with eggplant and tomatoes, we thought long and hard about doing anything that might change the authenticity of the original recipe. Ratatouille (pronounced ra-tuh-TOO-ee or ra-tuh-TWEE), from the words ratouiller (“to shake”) and touiller (“to stir”), is one of those things that cooks make when summer vegetables are at their peak. It’s a sort of casserole with vegetables and fresh herbs. Before the vegetables are cooked together, they are sauteed separately. In some instances, a different pan is used for each vegetable.

Although every cook makes Ratatouille differently, there is a certain amount of consistency from one kitchen to the next. However you do it, Ratatouille takes time. Julia Child, who thought nothing of taking days to cook a cassoulet wrote, “Ratatouille is not one of the quicker dishes to make.”

The recipe we finally came up with is filled with ingredients that are traditionally used to make ratatouille: eggplant, tomatoes, bell peppers, garlic and onion. In keeping with the original recipe, we sauteed some of the ingredients in olive oil. The eggplant was grilled a day ahead. This saved time the next day and gave the dish a delicious smoked flavor. Also, instead of serving the Ratatouille as a side, we turned it into a main dish with ricotta and Parmesan. With a salad and some crusty bread, Grilled Eggplant Ratatouille is a chip off the old block.

Ratatouille

Mark Boughton

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To grill the eggplant, preheat grill. Diagonally slice 4 medium eggplants into ½-inch slices. Toss with olive oil and kosher salt. Place on grill and cook 5 to 7 minutes on each side. Reserve 2 eggplants for ratatouille.

Ingredients

Ratatouille ingredients:
2 tablespoons olive oil
1 cup chopped onion
2 garlic cloves, chopped
2 bell peppers (red or yellow), chopped
2 cups chopped, cooked potatoes
2 cups chopped, grilled eggplant (about 2 eggplants)
1 (28-ounce) can diced tomatoes, drained
1/4 cup chopped fresh basil
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh oregano
1/2 teaspoon salt
1/4 teaspoon pepper
15 ounces whole-milk ricotta
1/2 cup shredded Parmesan cheese

Instructions

1. Preheat oven to 350F. Heat olive oil in large skillet and add onion, garlic and peppers; sauté 7 minutes.
2. Add potatoes, eggplant, tomatoes, basil, parsley, oregano, salt and pepper; stir gently. Combine ricotta and Parmesan cheese. Place half of vegetable mixture in a 2-quart baking dish, top with ricotta mixture and remaining vegetable mixture. Bake 30 to 40 minutes or until bubbly. Serves 6.

"Relish Good Food Fast," July 2006.

Nutritional Information

Per serving: 290 calories, 8g fat, 14g prot., 23g carbs., 4g fiber, 670mg sodium.