Speedy Ratatouille with Goat Cheese
In traditional ratatouille, vegetables simmer together until they're falling-apart tender. Here, they are cooked quickly in batches, so they retain their flavor and texture.
- 0.5 cup extra-virgin olive oil, plus more for drizzling
- 0.5 tsp fresh lemon juice
- 0.5 tsp finely grated lemon zest
- 1 cup loosely packed shredded basil leaves
- 2 Pound tomatoes, cored and finely chopped
- 1 red bell pepper, cut into 1/2-inch dice
- 1 large onion, cut into 1/2-inch dice
- 1 yellow squash, cut into 1/2-inch dice
- 1 zucchini, cut into 1/2-inch dice
- Salt and freshly ground black pepper
- 5 large garlic cloves, minced
- 1 Pound eggplant, peeled and cut into 1-inch dice
- 0.5 cup crumbled aged goat cheese
- In a large enameled cast-iron casserole or Dutch oven, heat 1/4 cup of the olive oil until shimmering. Add the eggplant and cook over moderately high heat, stirring occasionally, until almost tender, about 5 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.
- Add 2 tablespoons of the 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.
- Add the remaining 2 tablespoons 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 15 minutes. Stir in the remaining basil along with the lemon zest and juice. Transfer to bowls and sprinkle with the goat cheese. Drizzle with olive oil and serve.
Make Ahead: The ratatouille can be refrigerated overnight.
Recipe Credit: Melissa Clark
Image Credit: John Kernick