Not that we’re ever anything less than 100 percent professional around here, but I think it’s time to drop some serious high-class knowledge on this joint. This delicious pic and fantastic recipe for a fresh summertime dish comes via my aunt Sheila, who is married to a French chef, so she def knows what she’s talking about and was eating ratatouille way before it went mainstream.

And of course, hit us up below if you’ve got your own rata-recipe.

Ratatouille (Chef Gerard’s Version)

1 Spanish Onion
4 Cloves garlic
1 Medium Green Pepper
1 Small Red Pepper
4 Medium Tomatoes
2 Medium Zucchini
1 Medium Yellow Squash
1 Small Eggplant
chopped parsley
2 pinches of cayenne pepper
salt and pepper to taste
2-3 tablespoons Olive Oil

Method:

Peel and slice onions; wash peppers, cut in half, remove seeds and thinly slice. Saute onions and peppers until onions are translucent. Chop garlic and parsley and keep on side.

Line the bottom of a roasting pan, pyrex dish or stainless steel lined copper pan (see photo) with the peppers and onions.

Wash other vegetables and slice in pieces less than 1/4” thick. Arrange by individual vegetable in the roasting pan (dish) in alternating tightly packed rows – almost erect. Sprinkle with salt, pepper, cayenne and olive oil.

Cook on bottom shelf of 350 degree oven for 40 minutes. Remove and add the chopped garlic and parsley to top and put back in middle shelf of oven for 5-10 minutes.

Serve room temperature or cold.

Serves 6 – 8.

Photo courtesy of Paul Bilsky.