Is anyone else in a food limbo right now? It’s still tee shirt weather in Austin, but (since it is November after all!) I’m craving full-on fall comfort food flavors. I’d been wanting to try out this ratatouille recipe for a while, and it turned out to be the perfect fit. Somewhere between a vegetable salad and a stew, it really does pack all my favorite veggies (zucchini! eggplant! bell peppers!) into an incredibly delicious one-pot meal that is just as good served room temp as hot. Oh, and did I mention that I topped this one with super fresh goat cheese that made the whole thing incredibly creamy when we stirred it all around? ‘Cause I did, and it was amazing. A and I ate this for dinner in front of a fire with crusty bread, salted butter and sauvignon blanc…and Chanel and I polished it off the next day for lunch. Follow the jump for more pics and the recipe!

The secret to this recipe is quickly sautéing each of the fresh vegetables so they keep their color and flavor without breaking down too much.

Perfect Ratatouille with Goat Cheese & Basil

*serves 4

  • extra-virgin olive oil, plus more for drizzling
  • 1 large eggplant, cut into 1″ squares
  • 5 large garlic cloves, minced
  • Salt and freshly ground black pepper
  • 1 zucchini, cut into 1/2-inch dice
  • 1 yellow squash, cut into 1/2-inch dice
  • 1 large red onion, cut into 1/2-inch dice
  • 1 red or yellow bell pepper, cut into 1/2-inch dice
  • 1 – 28 oz can whole tomatoes, drained and coarsely chopped
  • 1 cup shredded basil leaves
  • juice from 1 lemon
  • 1/2 cup super creamy fresh goat cheese
  • maldon sea salt or kosher salt, to taste
  1. In a large Dutch oven, heat a couple tablespoons olive oil until shimmering. Add the eggplant and cook over moderately high heat, stirring occasionally, until almost tender, about 10 minutes. Add one-third of the garlic, season with salt and black pepper and cook for 1 minute. Using a slotted spoon, transfer the eggplant to a plate.
  2. Add 1 tablespoon of olive oil to the casserole along with the zucchini and yellow squash and cook over moderate heat until lightly browned in spots, about 5 minutes. Add another one-third of the garlic, season with salt and black pepper and cook for 1 minute. Add the vegetables to the eggplant.
  3. Add 1 tablespoon of oil to the casserole, along with the onion and bell pepper. Cook over moderate heat until softened, about 7 minutes. Add the remaining garlic, season with salt and black pepper and cook for 1 minute. Add the tomatoes, two-thirds of the basil and the reserved vegetables and cook over moderate heat until the tomatoes have broken down and the vegetables are tender, about 10 minutes. Stir in the remaining basil and lemon juice. Transfer to bowls and sprinkle with the goat cheese, sea salt and a little more basil. Drizzle with olive oil and serve.

*adapted from Food & Wine

10 comments
  1. 1
    Xio | November 1, 2011 at 12:21 pm

    I have never had Ratatouille, looks yummy! Specially during these cooler days… I will give it a try!

    Reply
  2. 2
    Heather | November 1, 2011 at 12:33 pm

    I am definitely craving comfort food more and more these days. I printed this recipe and hope to try it soon! I like recipes that involve a lot of slicing and dicing for some reason.

    Reply
  3. 3
    Camille Styles | November 1, 2011 at 2:53 pm

    I agree…there’s definitely something kind of therapeutic about lots of chopping! And even for those who don’t enjoy it, the end result is well worth the efforts. 😉

    Reply
  4. 4
    Ridgely's Radar | November 1, 2011 at 2:53 pm

    Looks fabulous!

    Reply
  5. 5
    Sarah @ Designsgood | November 1, 2011 at 4:46 pm

    mmm, i love ratatouille. my favorite recipe is from alice water’s cookbook, “the art of simple food”. it’s really tasty for breakfast with a poached egg on top!

    Reply
  6. 6
    aunt lez | November 1, 2011 at 5:07 pm

    can i steal this for ‘a made-up mind’? it’s super healthy and i’m hoping if i make it i will feel more like you look in this beautiful photo 🙂 . have i told you lately how much i love you? i do! take care cherie….

    Reply
    • Camille Styles | November 1, 2011 at 6:10 pm

      Of course – I’d be honored!! It is super healthy, and I could eat it by the gallon. 🙂

      Reply
  7. 7
    desiree {chic coastal living} | November 1, 2011 at 9:17 pm

    Looks totally delicious! I feel the same way because Thanksgiving is next and I want to lose a few pounds so that I can eat all I want then. This seems like a nice recipe to get my good eating started. Thanks! xo Have a great week Camille!

    Reply
  8. 8
    Diana | December 26, 2013 at 8:29 pm

    Loved this!!! Thank you so much!

    Reply
  9. 9
    Pratiksha | March 12, 2014 at 4:57 pm

    i hosted a dinner party for my friends (all from different parts of the world), and they loved it. Its simple, tasty, and sight for hungry eyes :p. Thank you so much!

    Reply
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