Active Time
N/A
Total Time
1 HR
Yield
Serves : 4
© Johnny Valiant

How to Make It

Step 1    

In a large enameled cast-iron casserole or Dutch oven, heat 1/4 cup of the olive oil until shimmering. Add the eggplant and cook over moderately high heat, stirring occasionally, until almost tender, about 5 minutes. Add one-third of the garlic, season with salt and black pepper and cook for 1 minute. Using a slotted spoon, transfer the eggplant to a plate.

Step 2    

Add 2 tablespoons of the olive oil to the casserole along with the zucchini and yellow squash and cook over moderate heat until lightly browned in spots, about 5 minutes. Add another one-third of the garlic, season with salt and black pepper and cook for 1 minute. Add the vegetables to the eggplant.

Step 3    

Add the remaining 2 tablespoons of oil to the casserole, along with the onion and bell pepper. Cook over moderate heat until softened, about 7 minutes. Add the remaining garlic, season with salt and black pepper and cook for 1 minute. Add the tomatoes, two-thirds of the basil and the reserved vegetables and cook over moderate heat until the tomatoes have broken down and the vegetables are tender, about 15 minutes. Stir in the remaining basil along with the lemon zest and juice. Transfer to bowls and sprinkle with the goat cheese. Drizzle with olive oil and serve.

Make Ahead

The ratatouille can be refrigerated overnight.

Suggested Pairing

Citrusy Chenin Blanc.

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Aggregate Rating value: 4

Review Count: 1138

Worst Rating: 0

Best Rating: 5

Author Name: John Fallgatter

Review Body: Excellent flavor.  Greaat as leftovers and the only thing that is time consuming is prepping all the vegetables.  Make sure to get a fresh eggplant - firm to the touch.

Review Rating:

Date Published: 2017-01-08

Author Name: John Fallgatter

Review Body: Legallycookin

Review Rating: 5

Date Published: 2017-01-08