French Vegetable Stew (A Thick, Braised Ratatouille)

This traditional French stew features summer vegetables like eggplant, zucchini, capsicum, and tomatoes. You cook the produce in short stages to give this French Vegetable Stew (A Thick, Braised Ratatouille) a thick consistency instead of a watery puddle. Sautéing each ingredient on its own keeps the pieces firm through the final 20 to 25 minute uncovered braise.

The Eggplant Prep

Modern eggplants lack the bitter traits older varieties had. You salt the cubes anyway and let them sit for 30 minutes to tenderize the flesh. This resting period stops the pieces from soaking up too much oil later.

The salt pulls water to the surface. Leave this moisture on the cubes. The water boils away in the hot skillet. The residual salt seasons the entire dish.

The Stew Base

Fresh tomatoes form the sauce for this recipe. You pulse them in a blender or food processor until smooth.

As an alternative to fresh tomatoes, you can use one 14 oz (400 g) can of crushed tomatoes or two cups of tomato passata. Select high-quality canned goods for this step. Low-quality cans will create a flavorless and sour sauce base.

Dropping every vegetable into a single tall pot will trap moisture, causing the ingredients to steam and break down into a flavorless mush. Sautéing the components separately in a wide skillet prevents this problem. The broad surface of a skillet allows water to evaporate quickly, giving the vegetables a chance to brown.

You start the cooking process by searing the eggplant in extra virgin olive oil over medium-high heat. The outsides turn golden while the centers stay firm. You transfer the eggplant to a taller pot for the final braise. Next, you cook the chopped onions and minced garlic in the empty skillet until they soften.

The capsicums go into the skillet next. You cook them for just three minutes. The outsides cook quickly, but the centers stay raw and firm.

You follow the same short cook time for the diced zucchini. You do not need to worry about browning these green and yellow pieces.

Once all the partially cooked vegetables sit in the large pot, you pour in the pureed tomatoes. You add the fresh thyme and pitted black olives. A small amount of olives adds salty bites without hiding the vegetable tastes.

It is easy to adapt these components based on your available ingredients. If you do not have fresh thyme and basil, use a half teaspoon of dried thyme instead. You can also introduce additional produce into the skillet steps, such as spinach or kale.

The final braise happens with the lid off. The excess liquid boils away over 20 to 25 minutes. The mixture reduces into a thick mound of tender vegetables holding plenty of juice.

The Garnish

You must taste the hot stew before taking it off the stove. Add a pinch of salt if it tastes bland. Stir in chopped fresh basil and finish the bowls with a drizzle of olive oil. You can use fresh parsley in place of basil for the finish.

Serving and Storage

This dish works as a vegetarian main dish next to a piece of crusty bread. You have a few other options for serving:

• Spoon the stew over toasted bread for bruschetta or crostini.
• Fold the mixture inside a warm omelette.
• Serve it as a side dish alongside pork, poultry, or seafood.

The cooked vegetables hold up well in the refrigerator. You can store the leftovers in a sealed container for up to five days.