I rarely eat any eggplant, really, even though I am an avid vegetable consumer. I’m just not a big fan. The only way I like it is in Eggplant Parmigiana or fried. So I decided to come up with my own recipe for Ratatouille (or as I used to call it, the veggies festival).
Ratatouille is honestly delicious, the problem is that I like mine a little overcooked, so the vegetables end up a little limp at the end – not that pretty to photograph. I really find that the taste is deeper and richer that way.
Ratatouille could be served as a side dish or by itself with some freshly shaved parmesan cheese and fresh basil over the top. It can also be served over a bowl of rice or pasta, and it is exquisite over a rich and creamy polenta.
Ratatouille
Yield: 6 - 8 servings
Ingredients
1 diced sweet onion
1 diced and cored red pepper
1 thinly sliced medium carrot
3 thinly sliced green zucchini
1 thinly sliced yellow squash
1 1/2 cup diced mushrooms
1 tbsp olive oil
1 tsp butter
1 tsp fresh thyme
1 tbsp fresh basil
1 tsp of sun-dried tomatoes in olive oil
3/4 cup of tomato sauce (a good tomato basil, like RAO’s, makes a big difference)
3/4 cup of vegetable stock (or chicken)
Salt and pepper to taste
Instructions
Wash and slice the onion and the red pepper very thinly, about 1/4 of an inch. Slice the mushrooms and set aside.
Cut the ends of the carrot, zucchini and yellow squash and try to slice them all at the same size so that they will cook evenly. I use a mandolin, it is for me the fastest way to do an even job. But you can also do it with a sharp knife.
Separate the thyme leaves from the branch and cut the basil.
In a large saucepan place 1 tbsp of olive oil and 1 tsp of butter. Add the onion, sprinkle a little salt (about 1/2 tsp) and pepper and sauté for about 5 minutes until the onion starts to get translucent. Add the sliced red pepper and sauté together at medium high temperature for another 3 to 4 minutes. Add the carrot and cook for another 3-4 minutes.
In the meantime, sauté the mushrooms on the side in a small skillet. Sauté them with a little butter or olive oil until they are nicely toasted. Sprinkle a little salt when they are done. I recommend to cook them on the side just in case they release a lot of water.
Add the zucchini and yellow squash to the saucepan with the onion, red peppers and the carrot. Mix together making sure that all vegetables are being cooked together. Stir and sauté for about 4 minutes. Add the thyme leaves, 1 tablespoon of sun-dried tomatoes and the mushrooms. Taste for salt and pepper and adjust. Stir together and pour 3/4 cup of vegetable stock. Bring to a boil and simmer for 10 minutes.
Add the tomato sauce and the basil, continue simmering for 10 more minutes.
Notes
Serve with freshly grated parmesan cheese.
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