I was recently at the farmer’s market, and I came across this enormous zucchini. I had to use it for something, so I decided to make ratatouille, one of my favorite recipes. We bought homegrown eggplant, and picked some tomatoes from our garden as well.
Ratatouille is a stewed vegetable dish from the Provence region of France. It consists of zucchini, eggplant, and tomatoes cooked low and slow over several hours. It’s healthy, aromatic, and full of flavor, all of which comes from the vegetables, herbs, and spices.
My favorite take on the recipe is that of Mireille Guiliano in “French Women Don’t Get Fat,” which I followed here and every time I make it.
Slightly adapted from Mireille Guiliano’s book “French Women Don’t Get Fat”
1 lb tomatoes
1 lb zucchini
1 lb eggplant
4 cloves garlic
2 Tbsp fresh minced parsley
Salt and freshly ground pepper to taste
- Wash and cut equal amounts of the vegetables.
- In a large pot, layer the eggplant, then tomatoes, then zucchini, garlic cloves, and parsley, saving some for the remaining layers. Continue to layer until the pot is full. Season with salt and pepper to taste.
- Cover and cook on low about 2.5 – 3 hours, or until the vegetables are tender.