Jacques Pépin: More Fast Food My Way
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Ratatouille, the classic vegetable stew of Provence, is featured in all the small restaurants along its coast. Vegetables for ratatouille are usually prepared separately and not combined until the end. Here everything is cooked together. I don't bother to peel the eggplant, but do so if you wish. I recommend Japanese eggplants for this dish. Long and thin, they are firmer and have fewer seeds than regular eggplants.
Ratatouille is generally served on its own, at room temperature, sprinkled with the best-quality olive oil, olives, and parsley. I use it as a pasta sauce, tossing it with cooked penne before garnishing it with olive oil, olives, grated Parmesan cheese, and parsley or basil. —Jacques Pépin
4 servings
Ratatouille
- 1 long Japanese eggplant or small regular eggplant (about 10 ounces), cut into 1-inch pieces
- 2 small firm zucchini (about 1/2 pound total), cut into 3/4-inch cubes
- 2 cubanelle or long Italian peppers (about 1/2 pound total), seeded and cut into 1-inch pieces
- 2 cups cubed (3/4-inch) onions
- 2 tablespoons coarsely chopped garlic
- 1 can (14.5 ounces) diced tomatoes in sauce
- 2 teaspoons salt
- 1/4 cup olive oil
Penne
- Salt
- 3/4 pound penne (I use small penne mezzanine)
- 3/4 teaspoon freshly ground black pepper
- 3 tablespoons olive oil
- 1/2 cup small pitted oil-cured black olives
- 1/4 cup grated Parmesan cheese, plus more for the table
- A few fresh basil or parsley leaves, for garnish
For the ratatouille: Put all the ingredients in a large saucepan and bring to a boil over high heat. Mix well, reduce the heat to low, cover, and cook gently for 30 minutes. If the mixture still has a lot of liquid, reduce it by boiling, uncovered, for 3 to 4 minutes. Cool to room temperature. You will have about 5 cups.