RATATOUILLE

 
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Ratatouille

Ratatouille is an iconic Provençale dish and as Julia Child said it “perfumes the kitchen with the essence of Provence and is certainly one of the great Mediterranean dishes.”  Ratatouille can be made using the traditional method, where all of the vegetables are cooked separately, very slowly, over a low heat and combined at the end.  Or, it can be prepared as a casserole, with the vegetables cooked together, the latter method being less fussy and, I believe, more flavourful.

Ingredients

1 large or 2 small eggplant, cut into 1-inch (2.5-cm) cubes

2 zucchini, cut into 1-inch (2.5-cm) cubes

1 tsp. salt

2 tbsp. olive oil

2 small or 1 medium onion, diced

4 garlic cloves, minced

2 large red or yellow peppers,
 seeded and cut into 1-inch (2.5-cm) pieces

8 to 10 ripe plum tomatoes, seeded
 and coarsely chopped

3 fresh thyme sprigs

1 fresh rosemary sprig

1 dried bay leaf

1/2 tsp. salt

1/2 tsp. freshly ground pepper

1/4 cup (1/4 oz./7 g) minced fresh basil

Method

Step 1

Place the zucchini and eggplant in two separate bowls and toss each with  1 tsp. salt.  Let sit for twenty minutes. Drain and pat dry with paper towel. 

In a metal or enamel saucepan over medium heat, warm the olive oil. When it is hot, reduce the heat to medium-low, add the onions and sauté until translucent, about 2 minutes. Add garlic and sauté, stirring often, until translucent.  Add the eggplant cubes and sauté until they are slightly softened, 3 to 4 minutes.

 Add the zucchini and peppers and sauté, stirring and turning, until softened, 4 to 5 minutes. Add the tomatoes, thyme, rosemary, bay leaf, salt and pepper, and stir and turn for 2 to 3 minutes more.

Step 2



Cover, reduce the heat to low and cook, stirring occasionally, for about 20 minutes.  Remove the lid and continue to simmer for another 10-15 minutes to reduce the liquids and until the vegetables are soft and have somewhat blended together,

Stir in the basil and remove from the heat.

To Serve:

The ratatouille can be served hot or cold.  It can be eaten as a side dish, topped with cheese and garlic bread crumbs and made into a gratin or served over rice.

Finely dicing the vegetables results in a ratatouille that can be used as a stuffing for Portobello mushrooms, peppers, or placed on toasted baguette and sprinkled with parmesan or crumbled goat’s cheese as an hors d’oeuvre.