The classic Provençal dish ratatouille, a seasonal stew of fresh garden vegetables, is a treasured dish that is best encapsulated by the worst truisms. “Less is more” or maybe, “It’s not what you do, but how you do it.” Its traditional ingredients include squash, tomato, eggplant and other standard garden vegetables and herbs — nothing exotic. Yet while it is simple to make, when done really well, it can make an impressive course for even the most discerning palettes. Have you ever seen the namesake animated film? Okay, well that’s all kind of real (the prevailing sentiments not the rodents).

The recipe as we know it originated in the French countryside during the 1800s, but may have had even earlier Spanish roots in Basque Country and Catalonia before making its way to the south of France. From there it started to appear on international menus during the 20th century, and it wasn’t prepared in the style of Remy the rat until some time in the 1970s. Prior to that it was a fairly basic stew in a pot. The vegetables would be rough cut and pan fried or seared in batches (as you want them to brown, not steam or make the dish overly soupy). After that, everything would be placed in a pot and slow cooked in the oven. Yummy, but not easy on the eyes necessarily.

The style that brings out the oohs and aahs is called a confit byaldi, and that’s what you are going to be making.

Ingredients

• 1 eggplant
• 12-14 oz. whole peeled tomatoes
• 1 zucchini
• 1 summer squash
• 3 fresh tomatoes
• 1 medium yellow onion
• 1 red bell pepper
• 3 cloves garlic
• Herbes de Provence
• 1½ Tbsp olive oil
• Shredded Parmesan (optional)

Directions

Preheat oven to 425F. In a skillet, heat olive oil and add diced onion and chopped garlic. Sauté until the onions and garlic start to turn soft, then add the diced red bell pepper to the pan. Cook until onions and pepper begin to turn slightly brown, then add the whole peeled tomatoes. Stir frequently until the ingredients start bubbling, using the tip of a wooden spoon to break up the whole tomatoes. Season with salt, black pepper, and herbes de Provence. You should have a very good sauce going now. Let that simmer on low heat for about 10 minutes. Then remove the sauce from heat and slowly pour it into the bottom of a round casserole or baking dish. Ratatouille doesn’t traditionally call for cheese, but if you choose to go that route, add the Parmesan atop the sauce.

Slice the eggplant, tomato, zucchini, and summer squash into rounds and arrange them circularly in the casserole dish until it is entirely filled. If your pan is square or rectangular, you can add the veggies in rows instead. Add more salt, pepper, and herbs, as well as Parmesan (again, optional). Finally, cut a piece of baking parchment into a circle, and carefully cut a hole in the center, creating a cartouche. Place this atop the dish and bake for 45 minutes.