When the French Farmed

A long, long time ago, in a land far, far away, there lived a nation of pre-Danielites, who scoured through their rich range of natural funghi and fromage to create the humblest dish of all: La Ratatouille.

This much-talked about dish owes most of its fame to Pixar, but before Rémy the rat brought us an animated mélange of eggplant, zucchini, and tomato, gently seasoned with thyme sprigs, ratatouille was popping up in rustic kitchens prior to Lutèce’s torched crème brûlées.

I am here to urge you to see what all the fuss is about. There is no better time to make your first ratatouille than in winter. Sure, it’s warming; sure, it’s homey. But in the darkest hours of January, a simmering casserole of the simplest ingredients, transformed into something magical, and well – animated!, will bring hope for spring to your doorstep.

When I usually consider making a casserole for the week, I get dizzy with excitement over the possible variations on lasagna, manicotti, or mac n’ cheese. But here and there, I take a cue from the French who donned a sun-protective beret rather than a Chanel, to create a healthy and wholesome casserole. Consisting only of fresh vegetables, with a generous hit of crushed tomatoes, fresh herbs, breadcrumbs, and parmesan, which simmer on the stove and then in the oven, it’s miraculous how these flavors combine to create such a satisfying, slightly sweet dish.

And dish this out you will. As Mike and I so often do with this specialty of his. Ratatouille can be your side dish for a roast, a hearty lunch served with crusty bread, or served over pasta as we did last night. For some added protein and fresh colors, try flaking leftover salmon into whole wheat pasta. The warmed ratatouille coats penne just like a red sauce would, but with so many added textures.

So go ahead and cancel those weekend plans. I won’t tell that it’s simply the simple goodness of rustic ratatouille that’s keeping you indoors.

Serves 8, with leftovers
2 eggplants, thinly sliced about ¼ inch
2 zucchini, thinly sliced about ¼ inch
1 can crushed tomatoes (32 oz.)
3 cloves garlic, minced
1 onion, roughly chopped
3 sprigs fresh thyme, leaves removed and roughly chopped
olive oil
salt and freshly-ground black pepper
a good pinch of chile flakes, optional
¼ cup freshly grated parmesan
¼ cup breadcrumbs, fresh or store bought

-Preheat oven to 375 degrees.
-Set a large sauté pan or Dutch oven to medium-high heat. Add in garlic and onion. Stir with a wooden spoon until translucent, about 4 minutes.
-Add in eggplant and let cook until cooked through, about 10 minutes, stirring here and there and seasoning.
-Remove eggplant and onions (it’s okay if some remain), and set aside on a plate.
-Add in zucchini and let cook for about 8 minutes, seasoning.
-Add veggies back into the pan, pour in tomatoes, and season with salt, pepper, chile flakes, and thyme.
-Let simmer for about 10 minutes.
-In the meantime, coat a casserole dish with olive oil. Transfer the contents in sauté pan to the casserole dish and spread out.
-Mix together breadcrumbs and parmesan in a dish and sprinkle evenly over the ratatouille.
-Drizzle olive oil over it and place in oven.
-Let cook for half and hour, et voila!