serves 2 as a main dish, 4 as a side
Traditional ratatouille recipes call for sautéing all the elements—eggplant, zucchini, peppers, etc.—individually, then combining them at the end. The idea is that by keeping the vegetables separate, you respect their different cooking times (so each one is cooked until just soft but not falling apart) and maintain their integrity of flavor.
While I applaud this technique, I admit that I no longer follow it. It’s just too darn labor-intensive, especially for summertime. Instead, I roast everything in the oven all at once, which browns the vegetables and condenses their flavors, adding a caramel note that’s absent in more classically stewed ratatouilles.
The downside is that roasting will heat up your kitchen more than stovetop cooking. But since you don’t have to babysit each type of vegetable in the skillet at a time, you can retire to the air-conditioned living room while it does.
When the vegetables are bronzed and glistening and slack in the pan, I toss them with some sweet roasted garlic and a few drops of lemon juice, if the caramelized flavors seem a bit cloying.
This roasted ratatouille needs nothing but a fork and plate to make it a completely satisfying culinary experience (even the plate is optional if you’re the one holding the bowl). But something starchy—pasta, couscous, or soft polenta studded with fresh corn kernels—raises the dish to celestial heights.
2 small eggplant (about ¾ pound), cut into 1-inch chunks
2 small zucchini (about ½ pound), cut into 1-inch chunks
2 small red bell peppers (about ½ pound), cut into 1-inch chunks
2 large fresh rosemary sprigs
¼ cup plus 1 teaspoon extra-virgin olive oil
Kosher salt and freshly ground black pepper, to taste
1 pint cherry tomatoes
2 garlic cloves, unpeeled
Freshly squeezed lemon juice, to taste (optional)
1 bay leaf
¾ teaspoon fine sea salt
1 cup polenta or coarse cornmeal
1½ cups fresh corn kernels (from 2 small ears)
Fresh ricotta cheese, for serving
Torn fresh basil leaves, for serving (optional)
2. In a large bowl, toss the eggplant, zucchini, bell peppers, and 1 rosemary sprig with 3½ tablespoons of the oil; season generously with salt and pepper. Spread the vegetables on a large baking sheet.
3. In a small bowl, toss the tomatoes, garlic, and remaining rosemary sprig with ½ tablespoon of the oil; season with salt and black pepper. Spread the mixture on a small baking sheet.
4. Transfer both baking sheets to the oven. Roast, stirring the vegetables occasionally, until they are tender and caramelized, about 25 minutes for the tomatoes and garlic; 30 to 35 minutes for the eggplant, zucchini, and bell peppers.
5. Let the vegetables cool for a few minutes. Slip the garlic cloves from their skins and place the cloves in a small bowl. Add a pinch of salt and mash to a paste; whisk in the remaining 1 teaspoon oil. In a bowl, combine the garlic oil with the tomatoes, eggplant, zucchini, and bell peppers. Taste and add more salt and a few drops of lemon juice if it needs it.
6. MAKE THE POLENTA: In a medium saucepan, bring 3 cups water, the bay leaf, and salt to a boil. Slowly whisk in the polenta; simmer, stirring, until it is thick and almost tender, about 10 minutes. Stir in the corn and simmer for 5 minutes more.
7. Spoon the polenta onto individual serving plates. Top with the roasted vegetables, a dollop of ricotta, and some fresh basil, if you like.