recipe 
yields
Serves 6 to 8
½ cup olive oil
½ cup chopped shallot
½ cup chopped garlic
1 tablespoon harissa
½ cup white wine
1 tablespoon sugar
4 fresh whole ripe tomatoes
crushed by hand
2 bay leaves
¾ cup tomato sauce
1 pound medium zucchini
sliced to ¼-inch thickness
1 pound medium yellow squash
sliced to ¼-inch thickness
1 pound Japanese eggplant
sliced to ¼-inch thickness
3 tablespoons chopped garlic
1 cup olive oil
2 tablespoons kosher salt
¼ cup coarsely ground black pepper
2 tablespoons chopped rosemary
½ ounce goat cheese
For the tomato sauce
For the ratatouille
steps
Make the tomato sauce:
- In a large stock pot, heat olive oil until shimmering.
- Add shallot and garlic and sweat until shallot is translucent.
- Add harissa and cook until toasted, then add white wine and sugar and reduce until thickened.
- Add tomatoes and bay leaves and simmer for 2½ to 3 hours, stirring occasionally to prevent the bottom from sticking and burning.
Assemble the ratatouille:
- Preheat oven to 350 degrees.
- Ladle tomato sauce into a baking pan.
- Top with slices of zucchini, squash, eggplant, and garlic.
- Drizzle with olive oil and sprinkle with salt, pepper, and rosemary.
- Bake for 15 minutes, then sprinkle with crumbled goat cheese.
This recipe is Romo’s elegant take on the standard rustic ratatouille.
Date Published: 05.15.18
share
- Recipe by Nico Romo of NICO in Mount Pleasant, South Carolina
