Provencal Ratatouille

by SAVOR Living

A beloved Provençal vegetable dish passed down through generations, ratatouille celebrates the height of summer's harvest. Delicate layers of eggplant, zucchini, squash, tomatoes, and sweet peppers are gently roasted with olive oil, garlic, and fresh herbs until tender and fragrant. Elegant yet approachable, it is a beautiful accompaniment to Grilled Sea Bass with Lemon & Herbs and a celebration of the season's finest produce.

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Serving Suggestion: Spoon alongside Grilled Sea Bass with Lemon & Herbs and finish with a drizzle of good olive oil and a few fresh basil leaves.

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Ingredients

• 1 medium eggplant, cut into ½-inch cubes

• 2 medium zucchini, sliced into half-moons

• 1 yellow summer squash, sliced into half-moons

• 1 red bell pepper, diced

• 1 yellow bell pepper, diced

• 1 sweet onion, diced

• 4 cloves garlic, minced

• 4 ripe Roma tomatoes, diced

• 2 tablespoons tomato paste

• ¼ cup extra-virgin olive oil

• 1 tablespoon fresh thyme leaves

• 1 tablespoon fresh basil, chopped

• 1 teaspoon fresh rosemary, minced

• 1 teaspoon kosher salt

• ½ teaspoon freshly ground black pepper

• 1 tablespoon red wine vinegar

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Method

1. Heat a large, heavy-bottomed pot over medium heat. Add guanciale and cook until rendered and lightly crisp. Add olive oil only if the pan needs additional fat.

2. Add onion and fennel. Cook until softened and fragrant, about 6–8 minutes.

3. Stir in garlic, anchovy paste, and tomato paste; cook until the paste deepens in color.

4. Deglaze with white wine, scraping the bottom of the pot. Reduce slightly.

5. Add crushed tomatoes, stock, bay leaf, oregano, and red pepper flakes. Simmer gently for 20–25 minutes.

6. Add white fish and cook gently for 2–3 minutes. Add mussels, cover, and cook until shells begin to open.

7. Gently add clams, shrimp, and scallops. Simmer just until seafood is cooked through and shells are open. Discard any shellfish that remain closed.

8. Finish with lemon zest, fresh parsley, and fennel fronds. Adjust seasoning as needed.

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Serving Suggestion: Spoon alongside Grilled Sea Bass with Lemon & Herbs and finish with a drizzle of good olive oil and a few fresh basil leaves.