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Other Names: Ratatouille Niçoise
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Wikipedia
Ratatouille (; ) is a traditional French Provençal stewed vegetable dish, originating in Nice. The full name of the dish is ''ratatouille niçoise.''Ratatouille. ''Oxford English Dictionary'', 2nd edition (1989)
Yield: 8-10 servings
[edit] Ingredients
3 ½ |
pounds tomatoes, peeled and coarsely chopped |
8 |
large cloves |
1 |
cup Italian parsley, chopped |
1 |
cup fresh basil leaves, rough chopped |
1 |
cup olive oil (more may be needed) |
2 |
pounds eggplant, sliced |
2 ¼ |
teaspoons salt |
2 |
large onions, thinly sliced lengthwise |
3 |
assorted bell peppers (green, red, yellow, and/or orange), cored, seeded and thinly sliced |
3 |
medium zucchini, sliced |
3 |
medium yellow summer squash, sliced |
Ground black pepper |
[edit] Preparation
Step 1 |
In a large heavy saucepan, combine tomatoes, garlic, parsley and approximately 1/3 cup olive oil. Bring to a simmer and, stirring occasionally, cook until tomatoes start to break down. About 30 minutes. |
Step 2 |
Toss sliced eggplant in a colander and sprinkle with salt. Let stand in sink for 30 minutes. |
Step 3 |
Heat 2-3 tablespoons of olive oil in a large skillet. Over moderate heat, cook onions until softened and caramelized. Transfer onions to a bowl and set aside. |
Step 4 |
In the same skillet, heat another 2-3 tablespoons of olive oil and cook peppers until also softened. Transfer to the bowl with onions. |
Step 5 |
Heat another 2-3 tablespoons of oil and saute the zucchini and yellow squash until softened, then transfer to the vegetable bowl. |
Step 6 |
Pat eggplant with paper towels. Add another 2-3 tablespoons of oil and over medium heat cook the eggplant until softened. About 10 minutes. |
Step 7 |
Add all the vegetables to the tomato sauce, season with salt and pepper, and simmer covered, for about an hour. Stir occasionally. |
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[edit] About Ratatouille
Can be made up to 2 days ahead of time. Delicious served warmed or at room temperature, as a side dish or a main entree.
Vegetables can be coarsely chopped or sliced thin. Since the vegetables in this recipe are cooked separately they can be layered in a dish (Julia Child-style), instead of mixed together.
Herbes de Provence are also delicious added to this dish.
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