Although I call this ratatouille the name doesn’t do it any justice, as this is the most magnificently delicious dish, nothing like the drab pile of limp zucchini I’d normally associate with the name. I was given the recipe by Tamara Meitlis, a friend and a wise cook who would tell you – and I can’t agree more here – to get all your veg prep done before you start cooking. I also advise you to follow the instructions closely; overcooking the vegetables is exactly the point here.
Ingredients
- 7 tbsp sunflower oil
- 2 small onions, cut into 1¼-inch dice
- 4 garlic cloves, sliced
- ½ fresh green chile, thinly sliced
- 2 small red peppers, cut into 1¼-inch dice
- ½ small butternut squash, peeled and cut into 1¼-inch dice
- 1 small parsnip, peeled and cut into 1¼-inch dice
- 1 cup French beans, trimmed
- 1 medium zucchini, cut into 1¼-inch dice
- ½ large eggplant, peeled and cut into 1¼-inch dice
- 1 small potato, peeled and cut into 1¼-inch dice
- 2 medium tomatoes, peeled and chopped
- ½ tbsp sugar
- 1 tbsp tomato paste
- salt and black pepper
- 1 cup water
- chopped cilantro to garnish (optional)
How to Make It
- Pour two-thirds of the oil into a large heavy casserole dish or a pot and place on a medium-high heat. Add the onions and fry for 5 minutes, stirring occasionally. Next, stir in the garlic, chile and red peppers and fry for another 5 minutes. Add the squash and parsnip and continue frying for 5 minutes.
- Using a slotted spoon, lift the vegetables out of the pot and into a medium bowl, leaving as much of the oil in the pot as possible. Top this up with the remaining oil. Add the French beans, zucchini and eggplant to the hot oil and fry for 5 minutes, stirring occasionally.
- Return the contents of the bowl to the pot. Add the potato, tomatoes, sugar, tomato paste and plenty of salt and pepper. Stir well, then pour in the water, or just enough to half-cover the vegetables. Cover with a lid and leave to simmer gently for 30 minutes. Taste the vegetables and add more salt and pepper, if you like.
- Finally, preheat the oven to 400°F. Use a slotted spoon to gently lift the vegetables from the pot and into a large, deep roasting pan to make a layer about 11/4 inches thick. Pour the liquid over the vegetables and place in the oven to cook for 30 minutes. At this point all the vegetables should be very soft and most of the liquid evaporated. Garnish with cilanro, if you like, and serve.
