So, why did it take me so long to make it? Several things come to mind. One is the fact that living in Utah, at the time, we did not have an abundant supply of FRESH eggplant. It was not something that I heard my neighbors talk about growing and the stores never had many on the shelves. Out of sight, out of mind. The other reason may have been that I thought it was MUCH more complicated to make than it actually was...after all, Ratatouille is a pretty intense word...LOL OH, but I do love to say it--RAT-A-TOO-eee!
|When I announced to my family that we were eating Ratatouille, my 4YO , thought we were having "mouse" for dinner. Oh MY! She was relieved when I showed her a plate of veggies...LOL|
|Fresh from my neighbors garden..Thank you!|
Ratatouille from Joy of Cooking
1/4 cup olive oil
1 medium eggplants, peeled and cut into 1-inch cubes ( 1 lb)
1 lb zucchini, cut into 1-inch cubes
2 tablespoons olive oil
1 1/2 cups onions, sliced
2 large red bell peppers, cut into 1-inch squares
3 garlic cloves, chopped
salt & fresh ground pepper, to taste
1 1/2 cups fresh tomatoes, chopped seeded peeled
2 -3 sprigs fresh thyme
1 bay leaves
1/4 cup fresh basil, chopped
- Saute in a large skillet or Dutch oven over high heat until the vegetables are golden and just tender, 10 to 12 minutes: 1/4 C olive oil, eggplant and zucchini.
- Remove the vegetables and reduce the heat to medium-high. In the same pan, cook until the onions are slightly softened: 2 T of olive oil and onions.
- Add and cook, stirring occasionally, until the vegetables are just tender but not browned, 8 to 12 minutes: red pepper and garlic.
- Season with salt and pepper to taste.
- Add: tomatoes, thyme and bay leaf.
- Reduce heat to low, cover, and cook 5 minutes.
- Add the eggplant and zucchini and cook until everything is tender, about 20 minutes more. Taste and adjust the seasonings. Stir in: basil.
I served this as a side dish with Chicken Satay. The Ratatouille can also be a main dish and hold it's own.