Creamy Ratatouille


1/4 cup diced onion
2 cloves garlic, minced
1 cup tomato sauce, or ground peeled tomatoes
1/4 cup water
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon black pepper
Pinch salt
1 tablespoon olive oil


Heat olive oil in a large skillet over medium heat. Add onion, bell pepper, and zucchini and sauté for about 7 minutes, stirring occasionally, until slightly softened.
Add eggplant and continue to sauté mixture for another 3 minutes, stirring frequently. When vegetables are softened, add garlic and cook until fragrant, about 1 minute.
Add dried spices, salt, and pepper, followed by the tomato sauce and water. Allow mixture to come to a simmer and cook for 5 minutes, until slightly thickened.
Stir in mascarpone cheese and serve immediately.




This chunky mixture is essentially a sauté of eggplant, zucchini, tomatoes, bell peppers, onions, and garlic. I added ground tomatoes, making it a tomato sauce with lots of vegetables (a pasta primavera of sorts). It turned out to be delicious. I love recipes like this: it was quick, my apartment smelled like Little Italy, and I ate a boat load of veggies. I would say that any mix of vegetables that you have on hand would work well. Adding that spoonful of mascarpone cheese to the pan just before serving gave this ratatouille creamy depth and richness.


2.0 servings, about 1.5 cups each


Friday, May 28, 2010 - 9:02am


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