Traditional vegetable stew originated in French Nice used to be called poor farmer’s meal. You can use any color bell peppers you prefer or add another vegetables or squash – sky is the limit.
My Best Ratatouille Recipe
1 large eggplant, cut into cubes
1 large yellow, red or green bell pepper – cored, seeded and chopped
1 large zucchini, cut lengthwise and then into slices
2 ½ lbs. peeled tomatoes or 1 28-oz can plus 1 14-oz can petite-diced tomatoes
5 cloves garlic, crushed and chopped
1/3 cup chopped fresh basil
¾ cup chopped flat-leaf parsley
1 large white onion, thinly sliced
Salt and pepper
1/3 cup dry white wine
Place the cubed eggplant onto colander and sprinkle with 1 ¾ teaspoon salt. Allow the eggplant to sit for 5 minutes. Pat the eggplant dry with a paper towel. In a large skillet, sauté onions, garlic and bell peppers in a small amount of olive oil over medium-high heat for few minutes. Add cubed eggplant and zucchini to it.
Cook on low heat for few more minutes, stirring occasionally, until the vegetables are very lightly browned.
Add tomatoes, basil and parsley, and season with pepper. Cover the pot and cook the stew over low-medium heat for 45 minutes, until vegetables are tender. Add part of the white wine as needed. When almost done, season with salt, pour the rest of the wine and cook for an additional 5 minutes.
Wine pairing suggestion:
This dish is tasty and delicate and my best choice for wine pairing would be French Burgundy, such as very reasonable priced Louis Latour Pinot Noir Bourgogne. Any quality Pinot Noir will work…