Friday, October 14, 2011

My first venture into Ratatouille!

It may at first seem odd that I've never done this before but I have to confess that eggplant has never been among my favorite vegetables. I think the only time I've actually loved it was the side dish at The Slanted Door. Or in Marin Gourmet's Aubergine dip where it melts into a garlic heaven. But I have to say this was pretty good - I just use less eggplant that most people and with all the peppers and sauce you don't even notice the slightly slimy bits (just kidding!) Adapted from food and wine.


about 1/2 cup olive oil
1/2 pound small eggplants cut into 1 inch dice
couple yellow and green zucchinis cut into 1/2 inch dice
1/2 onion sliced
couple red and yellow peppers cut into 1/2 inch dice
4 cloves garlic chopped
2 pounds of tomatoes peeled and chopped
fresh basil
fresh chevre

In a large dutch oven heat a couple tablespoons of the olive oil at a time and saute each vegetable and remove to a bowl. Eggplant for about 5 min. then remove and add zukes for another 5. Add a little more oil and then the onions and peppers and cook about 10 min. Next toss in the garlic for just a couple min then add back all the cooked veggies, the tomatoes, some chopped basil, s&p and cook for about 15 min or until it's nice and saucy. Serve topped with a hunk of chevre and a little drizzle of olive oil. Don't forget the toast - this is a piece of fougasse from my farmer's market.

On a side note - I was thinking about making some more of this and freezing it as it was really tasty and I also think it would be great served on top of some brown rice. I ended up making some Piperade instead as I started to think the zukes and eggplant might get even mushier when frozen. This way I can just saute those and add to the piperade later.

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