Vermicular | Ratatouille


Tailored for: Vermicular Frying Pan 24cm Deep / 26cm
Oven-Safe Skillet 24cm Deep / 26cm
Cooking Time
30 min

2 large eggplants, cut into ½” rounds
1 clove garlic, sliced
1 medium onion, cut into 8 wedges
1 stalk celery, cut into 1” pieces
1 medium zucchini, cut into ½” rounds
1 each red and yellow bell pepper, cut into 1”pieces
½ teaspoon kosher salt

½ 14.5-oz can diced tomatoes
1 bay leaf
3 sprigs fresh thyme
4 tablespoons olive oil, divided


Glass or Stainless Steel Lid

  1. Preheat the pan over medium-high heat for about 90 seconds. Add in 1 tablespoon of olive oil and swirl to coat evenly. Allow smoke to rise from the entire surface of the pan, then add eggplants into the pan. Sear for about 1 minute, allowing the eggplants to soak up oil.

  2. Once browned, flip eggplants over. Add in 1 more tablespoon of oil and sear for 1 more minute. Remove eggplants from the pan. Set aside.

  3. In the same pan, add in 2 more tablespoons of oil and spread evenly. Add in garlic and sauté for about 30 seconds or until fragrant. Add in onion, celery, zucchini, bell peppers, and salt. Sauté for about 1 minute, stirring to evenly coat vegetables with oil.

  4. Add the eggplants back into the pan. Add in tomatoes and lightly stir. Place bay leaf and thyme in the pan, cover with lid and turn down to low heat. Simmer for 25 minutes, stirring occasionally to avoid scorching. Turn off the heat and let sit for 10 minutes to let the flavors develop over residual heat.

Master the art of your
Musui–Kamado with the Vermicular Cookbook.

A delightful, delicious guide, our cookbook empowers you to master every cooking technique with recipes that span from cherished Japanese dishes to fresh, modern favorites.

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