Dinner

By Joanne Bruno | October 29, 2012

Photo: Joanne Bruno

Even though I love all of the components of a typical end-of-summer ratatouille on their own — eggplant, zucchini, bell peppers, tomatoes — something happens when they are brought together in stew form that spurs my disinterest.

Perhaps it’s that it just doesn’t feel right eating such a hearty thick dish while the days are still long and the heat is almost more than you can bear.

Enter this autumn ratatouille.  It incorporates some of fall’s best vegetables into it’s mix so that you can make it as soon as the temperatures start to dip.  Although after tasting it in all of its richly flavored glory…you might just be tempted to make/buy it year round.  Do it. I won’t blame you.

Photo: Joanne Bruno

Recipe adapted from Ottolenghi’s Plenty

Joanne Bruno is a food writer and third year MD/PhD student. Find more of her delicious ramblings over at her blog: Eats Well With Others.

Autumn Ratatouille Recipe

Servings: 4-6
Calories: 154 per serving
Prep Time: 20 mins
Cook Time: 1 hour
Total Time: 1 hour 20 min

Ingredients

  • 4 tbsp olive oil
  • 2 small onions, cut into 1 1/4-inch dice
  • 4 garlic cloves, sliced
  • 1 jalapeño, minced
  • 1 large red bell pepper, cut into 1 1/4-inch dice
  • 1 small butternut squash, peeled and cut into 1 1/4-inch dice
  • 1 small parsnip, peeled and cut into 1 1/4-inch dice
  • 1 cup green beans, trimmed
  • 1 medium zucchini, cut into 1 1/4-inch dice
  • 1 small eggplant, peeled and cut into 1 1/4-inch dice
  • 1 sweet potato, peeled and cut into 1 1/4-inch dice
  • 2 medium tomatoes, chopped
  • 1/2 tbsp sugar
  • 1 tbsp tomato paste
  • salt and black pepper
  • 1 cup water
  • cilantro , to garnish

Directions

1. Pour 2 tbsp olive oil into a large heavy pot and place on medium-high heat. Add the onions and fry for 5 minutes, stirring occasionally. Next, stir in the garlic, jalapeño, and red pepper and fry for another 5 minutes. Add the squash and parsnip and continue frying for 5 minutes.

2. Lift the vegetables out of the pot and into a medium bowl, leaving as much of the oil in the pot as possible. Add the remaining oil. Add the string beans, zucchini and eggplant to the pot and fry for 5 minutes, stirring occasionally.

3. Return the veggies that are in the bowl to the pot. Add the sweet potato, tomatoes, sugar, tomato paste and plenty of salt and pepper. Stir well, then pour in the water. Cover with a lid and leave to simmer gently for 30 minutes. Taste and add salt and pepper if desired.

4.Preheat the oven to 400F. Pour the veggies from the pot into a large, deep roasting pan to make an even layer. Cook in the oven for 30 minutes. Serve garnished with cilantro.

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