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.
5. 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.