Prep 10 mins
Cook 25 mins
This Provençal Vegetable Stew is a delicious medley vegetables, tomatoes, and herbs. Served on a bed of rice, or with some fresh chewy bread for soaking up the yummy juices, you really can't go wrong with this stuff. Growing up, my mom made this often, calling it 'vegetable medley' (probably because the name ratatouille would scare us kids off). This recipe comes from the Moosewood Cookbook - the original one, written by Mollie Katzen, and probably my most favourite cookbook of all time. It's often considered Mediterranean, however it's roots are in France.
- 1 medium onion, chopped
- 2 medium bell peppers, cut in strips or cubed
- 2 small zucchini or 2 small summer squash, small, cubed
- 1 small eggplant, cubed
- 4 -6 garlic cloves, crushed
- 2 medium tomatoes, in chunks
- 1 bay leaf
- 1 teaspoon basil
- 1 teaspoon marjoram
- 1⁄2 teaspoon oregano
- 1 dash rosemary
- 3 tablespoons Burgundy wine or 3 tablespoons dry red wine or 3 tablespoons tomato juice
- 1⁄2 cup tomato juice
- 2 tablespoons tomato paste
- 2 teaspoons salt, approximately
- black pepper, to taste
- 1⁄4 cup olive oil
- fresh parsley, chopped
- Heat olive oil in a large, heavy, cooking pot. Crush the garlic into the oil. Add bay leaf and onion, salt lightly. Saute over medium heat until onion begins to turn transparent. Add eggplant, wine, and tomato juice. Add herbs. Stir to mix well, then cover and simmer 10-15 minutes over low heat. When eggplant is tender enough to be easily pricked by a fork, add zucchini and peppers. Cover and simmer 10 minutes. Add salt and pepper, tomatoes and tomato paste. Mix well. Continue to stew until all vegetables are tender. (How tender is tender? Do a taste test and decide what seems right to you.).
- Just before serving, mix in the fresh parsley.
- Serving Suggestions/Options: Serve on a bed of rice, or in a bowl, accompanied by some good french bread. Top with grated cheese and chopped black olives.
Although I own Ms. Katzen's wonderful Moosewood cookbook, I lent it to a friend years ago and have yet to get it back. So, I knew exactly what recipe I wanted for Ratatouille and this definitely is the one. Although I made a few minor substitutions, it came out delicious and rustic and deeply flavored. I didn't use tomato juice or tomato paste, but rather I used about 8 oz of tomato puree with 1/3 cup water. Worked great! Thanks for a fantastic classic recipe from one of the best vegetarian cookbooks ever!