Transfer the browned vegetables to a very large pot and repeat until all zucchini, eggplants and bell peppers are browned. The vegetables should be browned but not cooked through and tender. 2 minutes on one side and one minute on the other. Pan-fry the zucchini, eggplants and bell peppers in batches: place the vegetables in a single layer in a pan (they can’t be overcrowded) and cook for approx. STEP 3: Pan-fry the vegetables: In a very large pan, heat 2 tablespoons of oil over high heat. Salting the eggplant can be omitted, but it makes, in my opinion, frying and browning easier. After this time, pat dry with paper towels. STEP 2: Salt and dry the eggplant – season well with salt and set aside for 30 minutes. Pour boiling water over the tomatoes, peel and cut into 1.5 cm / ½ inch cubes. Cut the zucchini into 1.5 cm / ½-inch slices, then cut them in half or in quarters (depending on their size). Cut the bell peppers into 1 cm / ½-inch strips. Dice the onion, chop the garlic very finely.
STEP 1: Prepare all the vegetables: Cut the eggplant into 2 cm / 3/4-inch thick half-slices.
The vegetables are more fresh-tasting and firm, slightly crunchy, and thanks to the browning part – more flavorful. The pan-fried version is also very tasty. The creamy consistency of the vegetables is lovely, this is what distinguished this dish from other vegetable stews. Long stewing results in excellent flavor development, adds complexity and depth. The stewed version is ideal as a bruschetta topping or as a side dish. I like both versions and believe that each has its own advantages. The vegetables retain their shape and are slightly crunchy. The preparation takes more time as each vegetable is pan-fried separately, then all the vegetables are stewed together but for a shorter period of time. The second variation, preferred by professional chefs and rather outside France, resembles pan-fried vegetables.
This version is very simple and quick to prepare. This results in creamy soft vegetables, that have an almost jammy consistency. Simpler and more common (especially in France) traditional ratatouille recipe resembles a stew, vegetables are in smaller chunks and are stewed for a longer period of time.
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