Have this with a bottle of Terre Rouge Syrah, Sierra Foothills, and you'll think you've gone to the south of France.
olive oil
salt
2 cups zucchini, cut into 1" chunks
2 cups squash, cut into 1" chunks
2 cups red or yellow onions, cut into wedges and layers separated
2 cups red and green sweet peppers, cut into 1" squares
1 medium eggplant, unpeeled, cut into 1" chunks
1 cup dry white wine
6 cloves garlic, chopped
4 large tomatoes, peeled and chopped
1 cup julienned basil leaves
1/2 cup freshly grated Parmesan cheese
In large stock pot, heat 1 Tbl. olive oil over medium heat. Add the zucchini and cook, stirring for about 5 mins. Salt lightly and remove to a bowl. Repeat procedure with the yellow squash, onions, and peppers, cooking each separately. Heat 2 Tbl. olive oil in stock pot. Add the eggplant, salt lightly and cook 2 mins. stirring to keep from sticking. Add the white wine, garlic and tomatoes and simmer for about 10 Minutes. Add the other vegetables and 1/2 cup basil and stir to combine. At this time you can continue to simmer over very low heat for 45-60 minutes or you can turn the entire ragout into a casserole and bake, covered in a low oven, 325° for about 1 hour. I prefer the oven method, as the vegetables have a more roasted flavor and hold their shape better.
Remove ratatouille from oven or stove and stir in the remaining 1/2 cup basil. Top with grated Parmesan and serve.
Note: Ratatouille is also great served at room temperature, so is the perfect candidate for take-along picnics or BBQ at a friend's house.
Recipe by Jane O'Riordan, Domaine de la Terre Rouge