Amber, I don't roast my vegetable for Ratatouille, and most of the ones I've eaten in Provence (where the dish originated) aren't made with roasted veggies, either. I do, however, add the veggies in "layers," so they are at different levels of softness, with the zucchini being the firmest, when the dish is finished. Ratatouille is one of my favorite summer foods. I like to use it as the condiment in an Italian Sausage sandwich, instead of the trad onions and peppers...
Ratatouille
(Provençal Vegetable Stew)
This is my personal favorite version of Ratatouille (the classic Provençal vegetable stew) that has evolved over many years. This recipe makes far more than 6 servings, but you won’t mind because it's good so many ways, and keeps so well in the fridge. You can serve it hot, cold or at room temperature. It makes a delicious hors d'oeuvre on a slice of toasted baguette; an innovative first course or salad, when plated on a lettuce leaf; a delectable topping for pasta or a baked potato. On its own, it is a marvelous accompaniment to any roasted or grilled meat or fish.
makes 5 quarts
6 tablespoons extra-virgin olive oil
4 red onions, thinly sliced
6 garlic cloves peeled and chopped
3 large eggplants, peeled and cubed
4 zucchini, well scrubbed
2 green peppers seeded and cut in cubes
2 sweet red peppers, seeded and cubed
5 ripe tomatoes peeled and diced
5 anchovy fillets, well drained and finely chopped
Freshly ground black pepper to taste
2 tablespoons capers, rinsed and well drained
1. Heat the oil in a 9-to 10-quart pot. Add the onion and garlic and sauté until the onion is translucent. Meanwhile, peel and cube the eggplant. Using a vegetable peeler, peel stripes in the zucchini skins. Slice diagonally in large chunks.
2. Add the eggplant and green and red peppers to the pot, cover and cook slowly about 1 hour.
3. Add the tomatoes, squash and anchovies. Simmer uncovered over medium low heat until the mixture is thick. This may take a couple of hours. Season with freshly ground black pepper to taste. Add capers during the last fifteen (15) minutes of cooking. The mixture should cook until the vegetables seem to have melted together. Serve hot or cold.