This variation of a classic Provençal ratatouille was prepared by our guests at Villa Bramafam in the hills above Nice. The home was once owned by Simone “Simca” Beck (Julia Child’s collaborator on Mastering the Art of French Cooking) and sits next door to Julia and Paul’s La Pitchoune, their former cottage. We used the peak of season summer vegetables and suggest you use the best available from your own local market.
1 small globe or 2 Italian eggplants, cut into 1/2-inch dice
Kosher salt
2 tablespoons olive oil
1 medium onion, cut into 1/2-inch dice
3 cloves garlic, minced
1 zucchini, cut into 1/2-inch dice
1 yellow squash, cut into 1/2-inch dice
1 red bell pepper, cut into 1/2-inch dice
2 tablespoons Herbes de Provence
1 – 15-ounce can diced tomatoes with juice
1/2 cup tomato purée
Kosher salt and freshly ground black pepper
Extra-virgin olive oil
• Place the eggplant cubes in a bowl filled with cool water. Add a generous amount of kosher salt to the water and mix well (the water should taste very salty). Let the eggplant rest in the salted water for 30 – 40 minutes. Drain the eggplant, rinse well, and use paper towels to remove excess moisture from eggplant cubes.
• In a large skillet, over medium-high heat, add enough olive oil to coat the bottom of the pan. Add the salted eggplant and sauté, stirring frequently, until lightly browned and softened, 6 – 8 minutes. Remove eggplant from the pan and set aside.
• Place the pan back on the heat. Add a bit more olive oil, the onions, and squashes and sauté until slightly softened, another 3 – 4 minutes. Add garlic, bell peppers, herbs, and some kosher salt and freshly ground black pepper. Combine and sauté for 3 minutes longer. Add the the diced tomatoes with juice and the tomato purée. Fold all together, reduce heat, cover and simmer, stirring occasionally, for 15 – 20 minutes or until the vegetables are very soft.
• Adjust seasoning with kosher salt and freshly ground black pepper. Finish with fresh olive oil.
• Serve warm or cool.
Serves 4 – 6
© 2016, Epicurean Exchange. All rights reserved
