Melt-in-your-mouth Ratatouille

We were at a dinner event in San Francisco some years ago when I had ratatouille for the first time. Thankfully, the husband didn’t realize it had eggplant in it or he never would have eaten it again.

Of course I had to replicate what my friends claimed was the best ratatouille they’d had.

My two-step process may seem like overkill to you, but the trick is to get the veggies so melty and herb-infused that an eggplant hater can’t detect the texture and falls in love with the flavor. Simmering on the stovetop just doesn’t quite do it.

Warning: this recipe makes a boatload, but it freezes well. Adjust proportions to make a modest amount.

Melt-in-your-mouth Ratatouille

Ingredients

• equal amounts of: eggplant, zucchini, fresh tomatoes – about 2-3 c. each, chopped into bite-sized pieces
• equal amounts of: red onion, red bell pepper – about 1 c. each, chopped
• herbs: half bunch of Italian flat leaf parsley; also basil, thyme, rosemary, garlic – season to your taste
• 1 large can diced tomatoes and one small can tomato paste

     Optional:

• crimini mushrooms – whole, 1/2 - 1 c.
• carrots, 1/2 - 1 c. chopped
• lemon zest

 Directions

1. Chop everything and combine the veggies (with the can of diced tomatoes) in a Big Deep Saucepan with the herbs (except the parsley). Cover and simmer until al dente.
2. Stir in the tomato paste and parsley.
3. Pour the whole mix into a deep baking dish. Cover with foil. Bake in 375 oven for about 35 minutes.
4. Uncover and sprinkle with parmesan. I like a lot. You decide. Bake until the parm is bubbling.

And there you have it. The veggies and herbs and cheese are one big melty mouthful of goodness. I can eat this for breakfast.