Pastiche Bistro Ratatouille Nicoise
1⁄2 cup extra-virgin olive oil
1 medium onion, cut into 3⁄4- to 1-inch pieces
1 small fennel bulb, cut into 1⁄2- to 3⁄4-inch pieces against the grain
1 green bell pepper, cut into 3⁄4- to 1-inch pieces
1 yellow bell pepper, cut into 3⁄4- to 1-inch pieces
1 red bell pepper, cut into 3⁄4- to 1-inch pieces
1 pound (about 3) zucchini, cut diagonally or into 1⁄2-inch-thick circles
1 can (6 ounces) tomato paste
4 cloves garlic, chopped (or more to taste)
2 cans (28 ounces each) diced tomato, cut into 3⁄4to 1-inch pieces
3 to 4 cups vegetable juice (divided) (see note)
1⁄4 cup herbes de Provence
1 tablespoon dried basil
1⁄2 tablespoon dried oregano
2 bay leaves
1 teaspoon red chile flakes (depends on how hot they are and how hot you like it)
1⁄2 cup small (non-pareil) capers, drained
1 cup pitted Nicoise olives
1⁄2 cup red wine (optional)
2 cups vegetable oil
1 eggplant, cut into 3⁄4- to 1-inch pieces
Salt to taste
Crostini and shaved Parmesan cheese
1 tablespoon basil oil (optional) (blend fresh basil and extra-virgin olive oil to a thick consistency) Begin by cutting the vegetables (except the eggplant, which will be cut later). Keep them all separated. They are all cooked at different times, so they can be roughly the same size. This can be done a day ahead; keep the veggies refrigerated.
Put a large, heavy-bottomed casserole or saucepot over medium heat. Pour olive oil into the pot, and when it heats up, add the onion and fennel, stirring frequently. Without coloring, let them slowly cook until they begin to release their liquid.
Add peppers and cook 2 minutes, then add zucchini. Let this all cook 5 to 10 minutes, or until zucchini has begun to soften a little.
Add tomato paste and garlic, and stir to incorporate with the vegetable juices in the pan. Add tomatoes and about half the V8, the herbs and seasonings, capers and olives. If you like, this is the time to add the red wine. Bring to a simmer, then turn heat down until it just barely simmers.
In a separate sauté pan, heat the oil until it’s fairly hot but not quite smoking. While oil is preheating, cut up the eggplant.
Carefully add eggplant to the hot oil, and stir gently and slowly until it begins to color. If you need to add a little more oil, you can, but it’ll lower the temperature; that’s not good because the eggplant is very porous, so this needs to be done quickly. When done, drain eggplant and discard the leftover oil.
The vegetable stew should be just about finished at this point, so add the drained eggplant and cook, stirring occasionally, until all the vegetables are to your desired doneness, 5 to 15 minutes. Also check for thickness and add remaining vegetable juice (V8) if desired. Remove bay leaves and adjust the seasoning with salt. Serve hot or cool.
If serving hot, spoon a touch of basil oil on top, and garnish with shaved Parmesan and crostini. If serving cool, add a drizzle of extra-virgin olive oil.
For vegetable juice, I prefer to use the V8 brand. The amount you add will depend on how much body you like.