A traditional vegetable stew served throughout Provence and the Cote d’Azur, ratatouille combines the typical market produce of the region from late spring through early fall.  It is the perfect garnish for many dishes, and can be served hot or cold, so make a large batch because it’s great for leftovers as well.  I have many wonderful memories of ratatouille—from making it in my tiny kitchen in Cannes, to more refined preparations at Daniel, where we wrapped it in a beautifully woven sheet of zucchini and yellow squash.  In the end, no matter how you serve it, this signature Provençal dish should definitely be part of your standard repertoire.

Difficulty:

Prep Time : 25 minutes

Cook Time :  45 minutes

Serves 6 people

Ingredients:

1 c.          Onion, 1” x 1” dice

1 c.          Red & Yellow Bell Peppers, 1” x 1” dice

1.5 Tbsp. Garlic, germ removed & chopped

1 ea.        Sachet (4 sprigs parsley, 2 sprigs Rosemary, 2 sprigs Thyme,

                1 Tbsp. Coriander, 1 Tbsp. Fennel Seed)

1/8 tsp.    Red Chili Flakes

2 c.          Zucchini, 1” x 1” dice

2 c.          Eggplant, 1” x 1” dice

2 c.          Tomato, seeded, 1” x 1” dice

¼ c.         Sundried Tomatoes, diced small

1 Tbsp.    Tomato Paste

4 Tbsp.    EVO

Sea Salt & White Pepper

Technique:

•Preheat oven to 350ºF.

•In a large sauté pan on medium heat, add 1-2 Tbsp. EVO and sweat onions, peppers and garlic with sachet, chili flakes and ½ tsp. fine sea salt until tender.