Ratatouille, Indri-Style
Is it purely authentic? Probably not. Is it wholesome, simple, and absolutely delicious? Definitely. Adding a hint of vanilla to this rich vegetable stew brightens and elevates the dish with a flavor that will keep all your taste-testers asking, “What’s your secret ingredient?” Whether or not you tell them is up to you!
- 2 small Japanese Eggplant or 1 large eggplant
- 1 medium white or yellow onion
- 1 small zucchini
- 1 yellow or red (green is also fine) bell pepper
- 6-8 roma tomatoes
- 2 cloves garlic, minced
- Olive Oil
- Salt and pepper to taste
- 1 sprig of each of these fresh herbs: rosemary, oregano, tarragon, basil. (A sprig is a stem about 6 inches long, with all the leaves still attached.) You can also add a few stems of thyme or parsley, if you like those. OR 1 tsp of each of those herbs, dried. OR, 2 TBSP Herbs de Provence.
- 1 vanilla bean, split lengthwise
- 2 tsp. vanilla extract—brandy-based, if you’ve got it
Dice all the vegetables. Preheat a large stew pot over medium high heat for 2-3 minutes. Add 2-3 tablespoons (eyeball it) of olive oil to the pot and add all the vegetables EXCEPT the tomato and garlic. Sautee for 5-6 minutes, until the veggies just begin to take on color. Add a generous amount of salt and pepper, then add the diced tomatoes and the garlic. Stir to combine. Add the herbs. You can tie them together first with cotton cooking twine if you like. Add the whole vanilla bean. Put a lid on the pot and reduce heat to medium low. Simmer for 30-60 minutes, stirring occasionally, until the stew is thick, bubbly, and fragrant. Add the vanilla extract and taste for seasonings. Add more pepper, salt, garlic, etc. as needed. Remove the herb stems and vanilla bean before serving. Garnish with fresh basil leaves. Makes 4-6 servings.
Fantastic with some fresh Sourdough Discard Focaccia Bread!
Fantastic with some fresh Sourdough Discard Focaccia Bread!