Julia Child's Ratatouille
This recipe for Julia Child's classic Ratatouille meticulously prepares each vegetable separately, then combines them for a vibrant, flavorful Provençal stew. It emphasizes individual textures and tastes, creating a rich yet light dish perfect as a side or main course.
Equipment
- 1 Large Dutch Oven or Pot
- 1 Chef's knife
- 1 Cutting Board
- 2 Large Mixing Bowls (for salting and holding vegetables)
- 1 Slotted Spoon
Ingredients
Main
- 1 pound eggplant
- 1 pound zucchini
- 1 tsp salt
- 7 T olive oil divided
- 1/2 pound about 1 1/2 cups yellow onion, thinly sliced
- 2 about 1 cup sliced green bell peppers
- 2 cloves garlic mashed
- salt and pepper to taste
- 1 pound firm ripe, red tomatoes, peeled, seeded, and juiced (makes about 1 1/2 cups pulp)
- 3 T parsley minced
Instructions
- Cut eggplant and zucchini into uniform pieces, toss with 1 tsp salt, and let drain in a colander for at least 30 minutes. Pat dry thoroughly with paper towels.
- Heat 3 tablespoons of olive oil in a large Dutch oven or pot over medium-high heat. Fry the eggplant in batches until golden brown and tender, then remove with a slotted spoon and set aside.
- Add 2 tablespoons of olive oil to the pot and fry the zucchini in batches until lightly browned, then remove and set aside with the eggplant.
- Add the remaining 2 tablespoons of olive oil to the pot. Sauté the thinly sliced yellow onion and green bell peppers over medium heat until softened, about 8-10 minutes.
- Stir in the mashed garlic and cook for another minute until fragrant, being careful not to burn it. Season this mixture with salt and pepper.
- Add the peeled, seeded, and juiced tomato pulp to the pot with the onions and peppers. Bring to a gentle simmer and cook for 5-7 minutes, allowing the tomato to break down slightly.
- Gently fold the reserved fried eggplant and zucchini back into the pot with the tomato mixture. Stir carefully to combine without mashing the vegetables.
- Reduce heat to low, cover the pot, and simmer for 10-15 minutes, or until all vegetables are tender and flavors have melded. Stir occasionally to prevent sticking.
- Taste and adjust seasoning with additional salt and pepper as needed, ensuring a well-balanced flavor profile.
- Stir in the fresh minced parsley just before serving. Serve warm as a side dish or a light main course.
Notes
The key to Julia Child's ratatouille is cooking each vegetable separately before combining. This technique prevents overcooking and allows each ingredient's distinct flavor and texture to shine, avoiding a mushy stew. Salting the eggplant and zucchini draws out excess moisture, ensuring they fry beautifully and retain their shape rather than becoming waterlogged. Pat them very dry before frying for best results. Use ripe, flavorful tomatoes for the freshest taste; peeling and seeding them creates a smoother, more refined sauce. Adjust seasoning generously throughout the cooking process. This dish improves with age, so consider making it a day ahead.