The Amazing Ratatouille Revival

I was busily filling my basket with eggplant, zucchini and tomatoes at the farmers market when a woman tapped me on the shoulder. “Looks like you’re going to make a big batch of ratatouille. Do you have a favorite recipe?” she asked. I smiled and said indeed I did.

Here’s the recipe I shared, which comes from a friend in Provence. It makes a hearty six cups, so serve it as a hot or cold side dish, over pasta or as a filling for an omelet. Then save four cups to make this soup. To make the ratatouille, core, peel and seed 21/2 pounds of ripe tomatoes; strain and save the juice. Cut 11/2 pounds each of small zucchini and Japanese eggplants into 1/2-inch cubes. Chop 2 onions plus 1 green and red bell pepper. Mince 4 cloves of garlic. In a large, deep skillet, heat 1/2 cup of olive oil, add the zucchini and cook until lightly browned. Remove with a slotted spoon and set aside. Do the same with the eggplant. Add an additional 1/4 cup of olive oil and cook the onions and peppers for 5 minutes. Add the garlic, tomatoes and reserved juice and simmer, covered, for 30 minutes. Add the zucchini and eggplant, plus a tablespoon of fresh thyme leaves. Season to taste with salt and pepper. Add a pinch of saffron, if desired. Simmer 20 minutes longer and voila.

Ratatouille Soup: Active Work and Total Preparation Time: 20 minutes

4 cups ratatouille

1 (15-ounce) can cannellini beans, rinsed and drained

3 cups chicken broth

Salt

Freshly ground pepper

4 thick slices sourdough or country bread

2 tablespoons olive oil

1/3 cup minced parsley

1/3 cup grated Parmesan cheese

Combine the ratatouille, cannellini beans and chicken broth in a 3 1/2-to 4-quart saucepan. Bring to a simmer over medium heat, then turn the heat to low and cook for 10 minutes. Add salt and pepper to taste.

Meanwhile, heat a broiler or grill, or use a stovetop grill pan. Lightly brush both sides of the bread with the olive oil. Broil or grill the bread until nicely browned on both sides. Set aside.

Stir the parsley into the soup. Ladle the soup into 4 large soup bowls and place a slice of grilled bread over top. Garnish with a generous spoonful of Parmesan. Serve immediately.

4 to 6 servings. Each of 6 servings: 536 calories; 845 mg sodium; 4 mg cholesterol; 27 grams fat; 5 grams saturated fat; 59 grams carbohydrates; 18 grams protein; 11.49 grams fiber.