I love that this recipe comes together in the oven, all at once. Just toss it all in, mix well, do something else for a while, and voila! 

Ratatouille is customarily a summer dish, but you can add practically anything you like to this vegetable stew, including winter root veggies. That’s why I also don’t rely on ripe summer tomatoes and instead use organic canned whole tomatoes, which are there for you year round. Important tip: although the whole tomatoes need to be grated or blitzed in a food processor don’t buy the pureed or the diced tomatoes, as quality and taste are just not the same. 

Traditional ratatouille recipes call for a cup of oil. That might be very tasty, but I don’t think it’s necessary. The dish is rich and flavorful and works well with a quarter of that.  

Serve with a rustic whole wheat bread or with a whole grain dish – such as farro, couscous or brown rice – on the side.

Ingredients:

• 2 large yellow or purple onions

• 4 garlic cloves

• 3 medium zucchini

• A few handfuls of shitake mushrooms, brushed clean, stem removed

• 2-3 Yukon gold potatoes, peeled

• 2 medium eggplants

• 3 red bell peppers

• ½ pound cherry tomatoes

• 2 tablespoons tomato paste

• A pinch of cayenne pepper (optional)

• 1 can (14 oz) whole tomatoes or 5-6 large heirloom or beefsteak tomatoes

• 1/4 cup olive oil

• Salt and freshly ground black pepper

• Garnish: fresh herbs and/or crumbled feta (optional)

Preparation:

• Preheat oven to 400°F

• Slice the onions into thin half moons, and toss into a very large mixing bowl

• Peel and roughly chop the garlic cloves, add to the bowl

• Cut the zucchini, mushrooms, potatoes, eggplants and peppers into bite sized pieces, add to the bowl

• Add the cherry tomatoes, olive oil, tomato paste and a pinch of cayenne

• If using canned tomatoes, blitz them in a food processor, or grate roughly. If using fresh tomatoes, grate them roughly with a box grater, leaving behind the tomato peels for another use. Add the tomatoes to the bowl as well

• Add olive oil and season with salt and fresh pepper to taste, toss everything well. Taste the bell pepper and correct seasoning

• Place the vegetables on one or two baking sheets, so that they’re not to crowded, and they’re nicely covered in tomato juices and oil

• Bake for 60-70 minutes, tossing the vegetables every once a while (every 15 to 20 or so). The dish is ready when the potatoes are soft and the vegetables are golden

• Serve with a sprinkle of fresh herbs and/or crumbled feta (optional)

Enjoy!

Dr. Ayala