Entree: France – Dauphine – Matouille (Rustic Dauphiné vegetable and herb ragout slow-simmered until tender)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 35 min

Total 50 min

Ingredients

- 3 tbsp (45 ml) olive oil
- 2 tbsp (30 g) unsalted butter
- 1 large yellow onion, thinly sliced (about 8 oz / 225 g)
- 3 garlic cloves, minced
- 1 medium eggplant, cut into 1-inch (2.5 cm) cubes (about 1 lb / 450 g)
- 2 medium zucchinis, cut into 1/2-inch (1.3 cm) rounds (about 10 oz / 285 g)
- 2 medium tomatoes, seeded and chopped (about 10 oz / 285 g)
- 1 red bell pepper, seeded and sliced
- 1/2 cup (120 ml) dry white wine
- 1 cup (240 ml) vegetable or chicken stock
- 2 tbsp (30 g) tomato paste
- 1 tsp (5 g) sea salt, plus more to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 1 tsp (1 g) dried thyme or 1 tbsp (3 g) fresh thyme leaves
- 1 bay leaf
- 1 tbsp (15 ml) red wine vinegar
- 2 tbsp (8 g) chopped flat-leaf parsley
- 2 tbsp (8 g) chopped fresh chives
- Crusty bread or polenta, for serving (optional)

Instructions

1. Heat the olive oil and butter in a large heavy skillet or Dutch oven over medium heat until shimmering.
2. Add the sliced onion and a pinch of salt and cook, stirring occasionally, until the onion softens and begins to caramelize, about 8–10 minutes. Add the garlic and cook 1 minute more.
3. Increase heat to medium-high and add the eggplant. Cook, stirring occasionally, until the eggplant begins to brown and soften, about 6–8 minutes.
4. Add the zucchini, bell pepper, and tomatoes and cook 3–4 minutes until vegetables begin to release their juices.
5. Stir in the white wine and simmer 2–3 minutes to reduce slightly, then add the stock, tomato paste, thyme, bay leaf, salt, and pepper. Bring to a gentle simmer.
6. Reduce heat to low, cover partially, and simmer until all vegetables are tender and flavors are melded, about 20–25 minutes. Stir occasionally and adjust seasoning.
7. Remove from heat, stir in the red wine vinegar, chopped parsley, and chives. Discard the bay leaf.
8. Serve hot with crusty bread or spooned over polenta.