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
- 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.
- Stir in the tomato paste and parsley.
- Pour the whole mix into a deep baking dish. Cover with foil. Bake in 375 oven for about 35 minutes.
- Uncover and sprinkle with parmesan. I like a lot. You decide. Bake until the parm is bubbling.
- Top with chopped parsley before serving.
And there you have it. The veggies and herbs and cheese are one big melty mouthful of goodness. I can eat this for breakfast. This is one of those dishes that's even better the next day.
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