Ingredients
FOR THE BRAISING SAUCE
Olive oil: 100 g
Garlic cloves: 32 g (chopped)
Onions: 105 g (chopped)
Vegetable scraps from ratatouille vegetables: 345 g (chopped)
Jarred red peppers or homeade: 145 g
Tomato paste: 35 g
Black pepper: 1.5 g
Salt: 11 g
White wine: 217 g
Water: 225 g
Sherry vinegar: 40 g
FOR ASSEMBLY
Prepared ratatouille sauce: 225 g
Roma tomatoes: 213 g
Japanese eggplant: 150 g
Yellow squash: 225 g
Zucchini: 225 g
This ratatouille is a signature preparation from The Duck & The Peach, built around careful vegetable handling and a deeply layered braising sauce. The dish reflects the restaurant’s ingredient-first approach, using both pristine produce and vegetable scraps to maximize flavor and reduce waste.
How to make Ratatouille
01.
Cut the Vegetables
- Slice the tomatoes, eggplant, squash, and zucchini into thin, even slices, about ⅛ inch thick.
- Reserve vegetable ends and scraps for future sauce, stock, or compost.
- Set aside
02.
Make the Braising Sauce
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the garlic and onion and cook, stirring occasionally, until golden brown, about 8 to 10 minutes.
- Stir in the chopped vegetable scraps and cook until they begin to caramelize and deepen in color, about 10 to 15 minutes.
- Add the red peppers and tomato paste. Cook, stirring frequently, until the tomato paste darkens to a deep reddish-brown, about 5 to 7 minutes.
- Season with the salt and black pepper.
- Pour in the white wine, scraping the bottom of the pot to release any browned bits. Cook until most of the wine has evaporated, about 5 to 8 minutes.
- Add the water and bring to a simmer. Cook uncovered until the sauce thickens, about 30 minutes.
- Blend the sauce until smooth using an immersion blender, or carefully transfer to a blender in batches.
- Stir in the sherry vinegar.
- If storing, cool the sauce quickly in an ice bath, then refrigerate or freeze.
03.
Assemble and Bake
- Preheat the oven to 375°F.
- Spread the prepared sauce evenly across the bottom of a small baking dish, about 2 inches deep.
- Arrange the sliced vegetables over the sauce in a repeating pattern, slightly overlapping each slice.
- Drizzle lightly with olive oil and season with salt and pepper. Add fresh herbs, such as thyme or basil, if desired.
- Cover loosely with foil and bake for 30 to 35 minutes. Uncover and continue baking for 10 to 15 minutes, until the vegetables are tender and lightly golden at the edges.
- Let rest for 10 minutes before serving.
