Name: Cast-Iron Ratatouille
Prep time: 30 min
Cook time: 60 min
Yield: 6 people
Ingredients: mild olive oil; 6 cloves garlic (peeled & minced); 1 26 oz jar tomato-basil pasta sauce ((you will not use in all)); 2 small green zuchinni (cut in 1/2 inch slices); 2 small yellow zuchinni (cut in 1/2 inch slices); 6 plum (roma) tomatoes (cut in 1/2 inch slices); 2 red or orange bell peppers (de-seeded & cut in rings & then half); 2 small eggplants (cut in 1/2 inch slices **(see note) ); 2 small red onions (cut in 1/2 inch slices); Salt & Pepper coarse & cracked - the way we like it! (as called for); herb infused olive oil ((optional - can use all plain)); 1 T fresh fresh thyme (( or 1 - 2 tsp dried))

The history of ratatouille has it’s origins in France (in Provence & Nice) & was peasant food due to the availability of vegetables out of the garden. It means “stirred up” or “mixed up” essentially. Traditionally it was often more stew-like & is still very practical & affordable to make. The way we arrange the veggies in this recipe make the end result more tidy & less mixed up. It’s all a presentation thing. You can certainly chop the veggies all up & toss together instead … the taste will still be magnificent! There are pictures showing various ways as well as the one described.

Did you ever see the Disney movie “Ratatouille”? I adore it & have it filed with my other “Chef movies”. I find it endearing that the mouse is named Ratatouille — he’s a french country mouse from simple upbringing –> which is a nod to the dish of the same name. I think that just as in French cuisine, so many of the classic recipes have their root in being “food of the people” and are not as intimidating as we might think!

What is one dish you have always wanted to make that “sounds” too hard?

I adapted this recipe from one I found years ago for skillet ratatouille. I LOVE ratatouille & hope you will give it a try as either a side dish or a great vegetarian meal. … BUT, don’t forget the loaf of crusty French bread, some great cheese & a bottle of table red wine! If you wish to serve ‘on the side’ instead of as a meal, may I suggest a roast duck, leg of lamb or veal? Then you can finish with a proper pear tarte tatin … Very French INDEED!

BON APPETITE!!

Print Recipe

Cast-Iron Ratatouille

Note that veggies can vary in size greatly so my amounts are based on what I used & may not be exact! Use your judgement. You may have enough to save for salad or roast vegs another night! Also, you will want a sizable cast-iron skillet (like a #11, #12 or #13 pan which are between 12-14 inches) to make the perfect circle with the veggies, or smaller veggies. I have also used a 'standard' #8 which is about 9 inches in the bottom (the top is more like 10 & 1/2). IF you don't own cast iron, you may use a casserole dish instead.

Course

Lunch, Main Dish, Side dish

Cuisine

Italian, Main Dish

Prep Time

30 minutes

Cook Time

60 minutes

Servings

people

Ingredients

mild olive oil
6 cloves garlic peeled & minced
1 26 oz jar tomato-basil pasta sauce (you will not use in all)
2 small green zuchinni cut in 1/2 inch slices
2 small yellow zuchinni cut in 1/2 inch slices
6 plum (roma) tomatoes cut in 1/2 inch slices
2 red or orange bell peppers de-seeded & cut in rings & then half
2 small eggplants cut in 1/2 inch slices **(see note)
2 small red onions cut in 1/2 inch slices
Salt & Pepper coarse & cracked - the way we like it! as called for
herb infused olive oil (optional - can use all plain)
1 T fresh fresh thyme ( or 1 - 2 tsp dried)