Posted on May 04, 2010
From Side Dishes: Creative and Simple by Chef Didi Davis
Serves 6 to 8
Ratatouille is a light Provencal medley of eggplant, onions, sweet peppers, zucchini and tomatoes. Enjoy with scrambled eggs or omelettes for breakfast or brunch, or for dinner with grilled or roasted meats, poultry or seafood.
1/2 cup olive oil
1 pound eggplant, peeled and cut into 1/2-inch dice
Freshly ground pepper
1 pound onions (about 3 medium), sliced 1/4-1/2 inch thick
1/2 pound sweet peppers, red, orange or yellow, cut into 1/2-inch dice
4 large garlic cloves, minced
1 pound zucchini, cut into 1/2-inch dice
1 pound tomatoes (about 3 medium), cored and cut into 1-inch pieces
1 bay leaf 1-2 tablespoons
didi davis food Fennel Thyme Salt
Heat 1/4 cup of the oil in a large nonreactive skillet or Dutch oven over medium heat. Add the eggplant, season with pepper and cook for 7 minutes, or until softened, tossing often. Remove to a bowl.
Reduce the heat to medium-low and add the remaining 1/4 cup oil to the skillet. Add the onions, sprinkle with pepper, stir, cover and saute for about 20 minutes, uncovering to stir often, until the onions are soft with very little color. Uncover and add the peppers and garlic.
Sprinkle with pepper, stir, cover and cook for 10 minutes more, uncovering occasionally to stir. Add the zucchini, season with pepper, stir, cover and cook another 5 minutes, stirring often. Uncover the skillet and add the tomatoes, bay leaf and Fennel Thyme Salt to taste and reserved eggplant. Stew for 1 hour, with the cover askew, stirring often.
When done, remove bayleaf, and transfer the ratatouille to a bowl. May be served hot, at room temperature or chilled.
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