Smoky Ratatouille with Fish Monger

Directions

To Grill the Peppers

1. Prepare the grill for two-zone cooking and build a medium fire. Once you’ve dumped the chimney of coals, add a few wood chunks to the periphery of the fire. Clean and oil the cooking grate. When the coals are at barely glowing (at a medium-low heat) covered with a fine gray ash, place the peppers over direct heat. Grill the peppers, turning and flipping as needed for even cooking, until the skins are charred and blistered on all surfaces, about 8 to 10 minutes.
   

2. Once the peppers are evenly charred, move them to the cool side of the grill, close the grill, vent for smoking and allow them to finish cooking for an additional 10 minutes. Transfer the peppers to a bowl and cover with a dish towel or plastic wrap and allow them to cool for at least 10 minutes. Use your fingers to pull off and discard the skins. Trim out and discard the stems and the core. Pull the peppers apart, lengthwise, into halves or large sections, collecting the juices in the bowl. Trim and discard all seeds, slice the peppers into lengthwise sections and pour their juices over the surface.
   

To Make the Ratatouille

1. Heat 3 tablespoons of olive oil in a heavy Dutch oven, add the onions and cook, covered, over very low heat, stirring occasionally, for about 30 minutes, or until they are melting and tender but not browned. Remove the lid, raise the heat slightly and cook, stirring regularly, until they are uniformly light golden brown. Add the garlic, zucchini, and the Fish Monger and continue to stir regularly.
   

2. Meanwhile, heat 4 tablespoons olive oil in a large skillet over medium-high heat and add the eggplant and a pinch of salt. Cook, flipping the eggplant for even browning, until the pieces are softened. Add the eggplant to the pot with the onions, reserving any remaining oil in the skillet.
   

3. Add additional oil, if needed, and place the skillet over high heat. Add the tomatoes and salt, cook, shaking and tossing the skillet constantly, until the juices are thick and jammy. Add the tomatoes into the onion mixture, along with the peppers and their juices, bay leaves, and thyme sprigs; lower heat and simmer, uncovered, for about 2 hours. Stir the vegetable mixture gently from time to time, lowering the heat as it thickens, until the vegetables are coated in a syrupy sauce. Remove from heat, season with freshly ground pepper and additional salt, to taste. 
   

4. Serve warm or at room temperature, or refrigerate for up to two days; remove the ratatouille from the refrigerator an hour or so before serving, and stir in additional olive oil, if desired.