From Laurent Sainsot who adds, “Yes, this recipe is merely the thing, you can keep the garlic intact, to be smashed in your plate or given to your neighbor…the order could be toughest vegetables first, like the onion, then zucchini and peppers, tomatoes last.”
1/3 c. olive oil
1 onion, sliced
1 dried bay leaf
1 T. herbs du Provence
1/8 t. ground coriander seeds
3/4 lb. eggplant, cut into 1-inch pieces (about 3 cups)
1 small zucchini, scrubbed, quartered lengthwise, and cut into 1-inch pieces
1 red bell pepper, cut into 1-inch pieces
1 yellow bell pepper, cut into 1-inch pieces
3/4 lb. tomatoes
Fleur de sel, sea salt, and freshly ground black pepper
Heat the oil in a large saucepan over medium heat. Add the garlic, onion, bay leaf, oregano, tarragon, thyme, savory, fennel seeds and ground coriander and cook, stirring, until soft and fragrant.
Add the eggplant and cook, stirring occasionally, until soft, about 8 minutes. Add the zucchini, bell peppers, and tomatoes and cook, stirring occasionally, until tender, about 7 minutes. Season with salt and pepper to taste.
The ratatouille may be made 1 day in advance, kept covered and chilled, and reheated before serving.