Ratatouille Brittany-Style in Butter

Alain Passard

Ingredients

  • stick butter, clarified
  • large sweet onion, finely sliced
  • large tomatoes, cored, skinned, deseeded, and cut into large quarters
  • small head of garlic, crushed and peeled
  • large zucchini, one cut into batons, the other cut into very fine rounds
  • large eggplant
  • red bell pepper
  • green bell pepper
  • small bunch of basil
  •   A few splashes of extra-virgin olive oil
  •   A few splashes of soy sauce, to taste
  •   Fleur de sel or salt of your choice, to taste

More Recipes

by The Art of Cooking with Vegetables Cookbook

This recipe is a beautiful display of colors, as we can see from Alain Passard's collage. This recipe uses butter to assert itself in the flavors of the dish, and using cooked and uncooked ingredients, it's a play on both flavors and texture. 

Directions

In a large sauté pan — preferably with flared sides — sweat the onion in 2/3 of the butter over very gentle heat until it softens slightly. Add 1/2 the quantity of the tomatoes, the garlic, and the zucchini cut into batons. Partially cover the pan with a lid and leave the ingredients to stew very gently for about 40 minutes, or until the watery juices from the tomatoes have evaporated.

Meanwhile, blister the skin of the peppers, as well as the eggplant, to make it easy to peel away their skin. The best way to do this is to skewer each vegetable whole and pass it through a naked flame from a gas hob or an open fire. If this is impractical, then use a regular grill. To make the blistered peppers easy to peel, wrap them briefly in a kitchen towel wrung out in cold water. Peel them, cut them into strips, and add them to the simmering ratatouille mixture.

When the eggplant is sufficiently blistered, leave it to cool for up to 30 minutes, then spoon out its flesh and put it in a saucepan along with the remaining butter. Stir to blend over low to medium heat until the pulp is lightly colored; season with salt and set aside in a warm place.

Prepare the uncooked ingredients for presentation: put the remaining tomatoes and zucchini in a salad bowl along with the basil. Dress the ingredients with the olive oil blended with a few drops of soy sauce to taste; set this aside at room temperature.

To serve, season the hot ratatouille with a few drops of soy sauce to taste, and transfer it to a large, warm serving dish. You can add the eggplant pulp to this dish or present it separately in a warm sauce boat. Offer the salad bowl of uncooked vegetables separately. Let diners help themselves and enjoy the elements of hot and cold.

Notes

Recipe adapted from The Art of Cooking with Vegetables by Alain Passard, published by Frances Lincoln.

Nutrition

Calories per serving:

372 calories

Dietary restrictions:

High Fiber, Low Sodium Vegetarian, Egg Free, Peanut Free, Tree Nut Free, Fish Free, Shellfish Free, Alcohol Free, No Sugar Added

Daily value:

19%

Servings:

4
  • Fat 98g 150%
  • Carbs 148g 49%
  • Saturated 59g 296%
  • Fiber 46g 185%
  • Trans 4g
  • Sugars 90g
  • Monounsaturated 24g
  • Polyunsaturated 6g
  • Protein 31g 62%
  • Cholesterol 243mg 81%
  • Sodium 165mg 7%
  • Calcium 499mg 50%
  • Magnesium 394mg 99%
  • Potassium 6,285mg 180%
  • Iron 10mg 54%
  • Zinc 6mg 42%
  • Phosphorus 862mg 123%
  • Vitamin A 1,451µg 161%
  • Vitamin C 517mg 861%
  • Thiamin (B1) 1mg 82%
  • Riboflavin (B2) 1mg 78%
  • Niacin (B3) 15mg 74%
  • Vitamin B6 4mg 195%
  • Folic Acid (B9) 615µg 154%
  • Vitamin B12 0µg 3%
  • Vitamin D 2µg 0%
  • Vitamin E 12mg 61%
  • Vitamin K 280µg 350%
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