Ratatouille With Ripert

As the fabled chef of Le Bernardin in Manhattan, Eric Ripert has built a reputation as a master of many ingredients — especially fish. But the French-born chef also has a love for vegetables, as evidenced by his latest book, “Vegetable Simple,” and a few years ago he even created a vegetarian prix fixe option at Le Bernardin.

On August 28, Ripert, who has a home on the East End, will take part in Guild Hall’s “Stirring The Pot: Conversations with Culinary Celebrities” at The Hayground School in Bridgehampton. Ripert will join host Florence Fabricant, food and wine writer for The New York Times, to talk about “Vegetable Simple” and to offer a cooking demonstration and tasting by making ratatouille — a summer seasonal favorite — followed by a book signing.

Ripert took a few moments to talk vegetables in advance of the event.

What made you decide to offer a vegetarian option at Le Bernardin?

It’s a trend. I like to give people options. Very often, we have big tables, and some people are limited because they don’t eat seafood, or there are certain nationalities that don’t eat meat. A lot of Indians are vegetarians, and they are very happy we created the menu. Also, a lot of people don’t want to eat fish or meat, but they still want something inspired that’s in the same style.

You’re known for your culinary skills with fish dishes in particular. Is it a challenge to make vegetables shine as the star?

Everything is a challenge in life. When I create a menu, it’s always a challenge, of course. However, I didn’t find it difficult. I love vegetables and I eat them all the time — and, of course, seafood and meat.

When I’m in the Hamptons in summer, when the farm stands and fruit stands are open, I love cooking them simply. Of course, at Le Bernardin, it’s more refined.

I wouldn’t call it a challenge, I’d call it an exercise.

Tell me about “Vegetable Simple.” What’s the inspiration for the book?

It’s a combination of childhood memories, living in the South of France, in the French Riviera, with my grandmother, and also a lot of what I do when I’m in the Hamptons and entertaining. I’ll go to the farm stand and buy vegetables and cook them simply, and have friends come over. I’ll put plates in the center of the table, and we share them, and it’s a convivial evening. I wanted to document that in a book.

What are some of your favorite vegetables to work with from this area?

It depends on the season, as the vegetables change and the farm stands are not necessarily active until late spring. When we approach the end of August, we have beautiful tomatoes and corn that is amazing. It’s the sweetest corn I’ve ever tasted in my life. August is a beautiful month, and that’s why I’ll make ratatouille at Hayground, because it’s the season for all of the vegetables in it to be ripe.

Do you have a favorite farm stand out here?

I like all the farm stands — but Halsey Farm on Deerfield Road, I like them a lot.

What about favorite restaurants on the East End?

I have a long list of restaurants that I enjoy, but it’s tricky, because if I give one, I have to give them all! Let’s just say they are between Quogue and Montauk.

So I’m just curious: Would you ever consider opening a restaurant out here?

Never. I come here to relax.

“Stirring the Pot: Conversations with Culinary Celebrities” hosted by Florence Fabricant with special guest Chef Eric Ripert is Sunday, August 28, at 11 a.m. at The Hayground School, 151 Mitchell Lane, Bridgehampton. The cost is $150 ($125 Guild Hall members) or $185 ($160) with a copy of Ripert’s book “Vegetable Simple.” Visit guildhall.org to purchase tickets.

The Real Ratatouille

By Eric Ripert

In the South of France, everyone has a “real” ratatouille recipe, whether it be from their grandmother, mother, aunt, distant cousin or friend of a friend of a friend.

I’ve tasted many variations over the years. Some are made by cooking the vegetables separately and combining at the end; however, I don’t find that necessary, as I love when the flavors of all the ingredients marry together through osmosis. I do follow the order of when to add each vegetable to the pot, as the different textures means different cooking time, and that’s important.

Serves 4

1/4 cup extra virgin olive oil

1 medium onion, cut into 1-inch dice

3 garlic cloves, thinly sliced

1 red bell pepper, seeded and cut into 1-inch dice

3 medium tomatoes, seeded and cut into 1-inch dice

2 small zucchinis, cut into 1-inch dice

1 medium eggplant, peeled and cut into 1-inch dice

1 tablespoon fresh oregano leaves, finely chopped

Fine sea salt and freshly ground black pepper to taste

To Prepare:

In a large sauté pan, heat the olive oil over medium heat. Add the onion, garlic and pepper, sauté until tender, about 5 minutes.

Add the zucchini and eggplant, and stir well; cook for 5 minutes. Add the tomatoes and oregano, stirring occasionally, until the vegetables are tender and the liquid has evaporated, about 10 to 15 minutes. Season the mixture with salt and pepper, and serve hot.