Classic Ratatouille

This iconic Provençal dish is essentially peasant food, with its fresh, robust vegetables, sun-ripened tomatoes, extra virgin olive oil, garlic and thyme. This particular recipe is shared with us by Chef Marc Chalopin, a Frenchman, and also the head of the Alain Ducasse Institute of the Philippines. You can add more vegetables, if you like: for instance, squash to lend sweetness, or eggplants for extra heft. And if you want to make this a little more fancy, finish with a drizzle of truffle oil.

Serves 6

1 medium yellow bell pepper

1 small red bell pepper

1 small zucchini

3 eggplants, preferably Japanese

2 tablespoons extra virgin olive oil 

1 medium red onion, minced

2 cloves garlic, chopped

1/2 tablespoon fresh thyme

3/4 cup chicken stock

1/4 cup sherry vinegar, divided

1 tablespoon pine nuts, toasted, then tossed in lemon juice, salt and extra virgin olive oil

9 sun-dried tomatoes, minced

salt and pepper, to taste

1 sprig thyme, for garnish

1. Dice the bell peppers, eggplants and zucchini evenly into one-centimeter cubes. Set aside trimmings.

2. In a medium-sized saucepan, heat olive oil over medium-high heat. Sweat red onion, garlic cloves, thyme and diced bell peppers. Add diced eggplants and zucchini. 

3. Add 3/4 cup of the chicken stock. Reduce heat, then cover. Allow to simmer just until cooked, about 3 to 5 minutes.

4. Remove cover. Add sherry vinegar and reduce until thick.

5. Mix cooked vegetables with toasted pine nuts and minced sun-dried tomatoes. Season with salt and pepper. Transfer to a serving platter and garnish with a sprig of thyme. 

Recipe by Alan Marc Chalopin

Photography by Paulo Valenzuela

FOOD Magazine, Issue 3, 2016