The vegetables.
Sauteing the eggplant.
Sauteing the squash.
Sweating the onions and peppers.
Add the tomatoes to the other vegetables.
The finished dish.
Looks great. It’s nice to see some garden fresh vegetable porn for a change around here!
Looks delicious!
Thank you both. It was delicious. This time I added some basil along with the parsley at the end, just because I had so much of it. It was a yummy addition.
I’ve never actually made it at home for some reason, but when the movie by the same name opened, Sona in LA served ratatouille as an amuse bouche. They used some pesto on the plate, and I agree… basil is an excellent flavor addition.
I made ratatouille this past weekend and agree, fresh basil perks things up. I used more red and orange peppers to give it more color, pics are on my blog: Random Ramblings on Food and Wine: Summer's Bounty" onclick="window.open(this.href);return false;
You really simmer the vegetables for an hour and let them turn to mush? I try to keep the squash with just a bit of texture to it by adding it after I’ve sweated the onions and peppers until the peppers change color and after I’ve cooked the eggplant for a bit so it doesn’t end up rubbery. That may not be how it’s done in France, but I like it better.
Actually, on a low simmer, they don’t turn to mush. Many of the veggies retained their texture yet were nicely cooked through after being browned in a pan beforehand.
Aha, Michel, Bob had the same comment about your version of ratatouille as he had about the one I posted from Craig Claiborne (NYT).