Make a big batch of this ratatouille with lentils this weekend, so that you have enough leftovers for a quick dinner or a couple of lunches for the coming week. You’ll love the fresh vegetable flavors.
The addition of lentils makes this dish a satisfying meal that is perfect for a cool fall evening.
I used Alice Water’s delicious ratatouille recipe from The Art of Simple Food to make this version with lentils.
This recipe makes about 8 main course servings.
Tips
- Water’s recipe uses basil tied in a bouquet, which you discard before serving the ratatouille. To simplify things, I cut some stems of basil and used them, removing the entire stem (leaves still intact) before serving.
- I added zucchini, which isn’t in the original recipe.
- You can cook your own lentils or purchase precooked lentils.
Ingredients
- 1 medium eggplant, cut into 1/2-inch pieces
- Kosher salt for draining liquid from eggplant and to season stew
- 4 tablespoons olive oil, divided in half (plus a little more to drizzle in before serving)
- 2 medium onions, cut into 1/2-inch pieces
- 4 to 6 garlic cloves, chopped
- 3 or 4 stems of basil and 6 large basil leaves for serving
- A pinch of dried chili flakes
- 2 sweet peppers, cut into 1/2-inch pieces
- 3 medium summer squash, cut into 1/2-inch pieces
- 3 small zucchini, cut into 1/2-inch pieces
- 3 ripe medium tomatoes, cut into 1/2-inch pieces
- 4 cups cooked lentils
Directions
Add the eggplant pieces to a colander, sprinkle salt over them and toss. Set the colander in the sink to drain for about 20 minutes.
Add 2 tablespoons of olive oil to a heavy-bottomed pot (such as a dutch oven) and heat it over medium heat. Pat the eggplant dry and add it to the pot. Cook it until golden, stirring frequently. If the eggplant absorbs all of the oil and sticks to the bottom of the pan, add a little more oil. When the eggplant is cooked, remove it from the pan and set it aside.
Add 2 tablespoons of olive oil to the pan and heat it. Add the chopped onions and cook until translucent (about 7 minutes). Add the chopped garlic, basil, a little salt and a pinch of dried chili flakes. Cook for 2 or 3 minutes.
Stir in the chopped peppers and cook for a few minutes. Then add the chopped summer squash and zucchini. Cook for a few more minutes. Add the chopped tomatoes. Cook for about 10 minutes.
Add the eggplant to the pot and cook for 10 – 15 minutes, until all of the vegetables are slightly soft (not mushy).
Remove the basil, pressing on it to extract all its flavors. Stir in the cooked lentils and cook just until the lentils are heated. Taste and add salt if needed.
Remove the pan from the heat. Chop the basil leaves and add them. Drizzle in a little more olive oil if you want.
Waters says to serve this dish warm or cold. Maybe room temperature?
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With the onset of fall, you might enjoy some of these recipes.