Ratatouille

This past weekend we had some close friends over for BBQ and Wii bowling.  We had planned on grilling some sausages and hot dogs – keeping it fairly simple.  However, (SG please accept my utmost apology), I forgot one of our lovely guests was a vegetarian.  Sitting at my desk at work I instantly purveyed the contents of my kitchen in my head: no veggie burgers, seafood, tofu, etc… Eggplant – Yes!  I had some eggplant, onions, garlic, a green pepper, an orange pepper, fresh parsley, and some tomatoes – all the fixings of a pseudo-ratatouille, minus the zucchini.  This dish was simple to make, and it made a lot.  I had leftovers for lunch the next day even after 4 people ate it – 3 as a side dish and 1 as a main course.  Ratatouille is such a big name for such a simple dish, but it’s really just a French dish from Provence that has all the above ingredients listed plus zucchini.  There’s multiple ways to cook it: sauteed in olive oil on low heat, baked in the oven with cheese on top, etc…  It can also be eaten hot or cold as a main course or a side dish.  I sauteed mine in olive oil over low heat and served it hot.  I also added a jalapeno for some extra kick.  Hope you guys enjoy this one!

Ingredients:

  • olive oil
  • 1 15 oz. can diced tomatoes
  • 1 15 oz. can crushed tomatoes
  • 1 garlic clove minced
  • 1 onion diced
  • 1 jalapeno minced
  • 2 lb. medium-sized eggplants cubed
  • 1 green pepper, diced
  • 1 orange pepper, diced
  • 1 c chopped fresh basil
  • 1 c chopped fresh parsley
  • black ground pepper for seasoning
  • salt for seasoning

Directions:

  1. In a large stock pot, combine 2 tbsp olive oil, garlic, parsley, basil, and tomatoes.  Simmer partially covered for about 30 minutes.
  2. Meanwhile, toss the eggplant with 1/2 tsp salt in a large colander and let stand for 30 minutes.
  3. Meanwhile, in a skillet, cook the onions with 2 tbsp olive oil over medium heat for about 8-10 minutes or until soft.
  4. Transfer the onions to a large bowl, add 2 more tbsp olive oil to skillet, and cook the peppers and jalapeno until soft about 10 minutes.
  5. Transfer peppers to the onion bowl and pat the eggplant dry.
  6. Add another 2 tbsp olive oil to the skillet and cook the eggplant over medium heat until soft about 10 minutes.
  7. Add the vegetables to the tomato sauce and simmer covered another 30 minutes.
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2 Comments

Filed under Main Course, Side Dishes

2 responses to “Ratatouille

  1. Mom

    It looks soooo good. In fact over the weekend, we watched Ratatouille. The blog is great so when are you writing a cookbook. Giada, eat your heart out!!

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