Traditional ratatouille is a long, slow-cooked vegetable stew where the flavors meld together and the vegetables become very soft. COPIA’s version is a really quick and easy sauce, condiment, stew or vegetable side dish. We like to serve it over grilled fish or chicken, or as a bruschetta topping.
Makes about 4 cups
1/2 cup extra virgin olive oil, divided
2 onions, diced
3 cloves garlic, minced
2 cups diced eggplant
2 cups diced bell pepper
2 cups diced zucchini or other summer squash
1/2 cup white wine
1/2 cup stock or water
2 cups peeled, seeded and diced tomatoes
2 tablespoons minced fresh herbs (for example, thyme, rosemary, basil, parsley or oregano)
1/8 teaspoon red pepper flakes (optional)
Salt to taste
Freshly ground black pepper to taste
Heat a large skillet over medium-high heat. Add 1 tablespoon of the oil to the pan. Add the onions, and season with salt and pepper. Cook, stirring occasionally, until tender and beginning to brown. Add the minced garlic and cook 1 minute. Transfer onion mixture to a large plate or bowl and set aside. Repeat the same process with the eggplant, bell pepper and zucchini, working with one vegetable at a time, adding more oil as needed, seasoning with salt and pepper and adding the cooked vegetables to the onion.
Return the skillet to medium-high heat and add the wine and stock. Use a spatula to scrape up any browned bits in the skillet while the mixture comes to a boil. Cook until reduced by half. Add the tomatoes and bring to a simmer. Add the reserved vegetables, herbs and red pepper flakes, if using. Bring to a simmer and cook until the vegetables are tender, but still retain their shape and texture, about 5 minutes. Adjust seasonings, if necessary, and serve.