Classic Cookbooks: Elizabeth David'S Ratatouille Recipe



  1. 2 onions
  2. Olive oil
  3. 2 eggplants (I used about 1 1/2 pounds eggplant)
  4. 2 large red bell peppers
  5. 4 ripe tomatoes
  6. 2 cloves garlic
  7. A dozen coriander seeds
  8. Parsley or basil


  1. Chop the onions fairly small and put them to stew in a saute pan or deep frying pan in half a tumbler of olive oil (I guessed 1/2 cup and was happy with the results). Meanwhile, cut the eggplants, leaving on their skins, into 1/2-inch squares and put them, sprinkled with coarse salt, into a colander, so that some of the water drains away from them.
  2. When the onions have cooked about 10 minutes and are beginning to get soft (but not fried), add the eggplants, and then the peppers, also cut into small pieces. Cover the pan and let them simmer for 30 to 40 minutes. Now add the chopped tomatoes, the garlic, and the coriander seeds. Continue cooking until the tomatoes have melted (I called them melted at 10 to 15 minutes). Should the oil dry up, add a little more, remembering that the liquid from the tomatoes will also make the ratatouille more liquid, and the final result must not be too mushy.
  3. When cold, garnish it with chopped parsley or basil. Drain off any excess oil before serving.