It is a rare dish that inspires so much indignation – so much ranting about tradition and propriety – as ratatouille, that seemingly unassuming melange of late summer produce from the Provençal countryside. – Kristen, senior editor, Food 52
Now is the time to make ratatouille, the classic French vegetable stew made predominantly with tomatoes, peppers, zucchini, garlic, onions and eggplant – all ingredients that are popping up in my garden and arriving in my CSA box every week.
And who better to refer to for a recipe than Alice Waters, champion of all that’s garden grown, whose restaurant, Chez Panisse, turns 40 this week? Her recipe is simple, classic and flavorful – perfect to simmer a large pot of on the weekend to dip into all week (it gets better after a day or two to sit). Scoop warmed ratatouille over pasta (layer it between sheets to make lasagna), serve it over polenta or quinoa, use it as an omelet filling or poach an egg in a shallow skillet of it. Not only is it ridiculously good for you, it’s almost as versatile as a basic tomato sauce.
Grab Alice Waters’ ratatouille recipe over at Food 52.