Recipe by Patty Mae
This is my version of the classic French dish. Ratatouille is absolutely delicious and can be used in so many ways. It's better the next day when the flavors have had a chance to blend. Here are some of the ways I serve it: (1) As a main dish with a hunk of crusty bread or over rice or pasta; (2) Pizza: brush a pizza crust with olive oil and spread with ratatouille; sprinkle with oregano, garlic, crushed red pepper, crushed fennel, freshly grated Parmesan, and grated mozzarella; bake at 400°F until bubbly; (3) Bruschetta: Brush slices of French bread with olive oil and sprinkle with garlic. Lightly toast in a 400°F oven. Top with ratatouille and freshly grated Parmesan. Put back in the oven until cheese starts to bubble; (4) Omelet: Use 1/2 cup ratatouille and 1/4 cup feta cheese to fill a 3-egg omelet; (5) Parmesan: Grease individual ramekins or gratin dishes and fill about 2/3 full with ratatouille. Top with freshly grated Parmesan and mozzarella. Bake at 350°F until bubbly.
- 1⁄4 cup extra virgin olive oil
- 1 large eggplant
- 2 medium zucchini
- 1 large yellow onion
- 1 medium green bell pepper
- 1 medium red bell pepper
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon fresh ground black pepper
- 2 garlic cloves, mashed
- 1⁄3 cup chopped fresh parsley
- 1⁄4 cup dry white wine
- 4 medium firm ripe tomatoes or 2 (15 ounce) cans diced tomatoes
- 1⁄4 cup chopped fresh basil
Directions See How It's Made
- Peel eggplant and cut into 1/2-inch cubes.
- Cut zucchini into 1/2-inch cubes.
- Peel and dice the onion.
- Seed and dice the bell peppers.
- If using fresh tomatoes, peel, seed and dice into 1/2-inch pieces.
- Pour about half of the olive oil into a large, heavy-bottomed pan over medium-high heat.
- Add the eggplant and zucchini and sauté until the eggplant is soft; remove from pan and set aside.
- Add the remaining oil to the pan and add the onions and peppers.
- Season with salt and freshly ground black pepper.
- Sauté until the onions are translucent.
- Add the garlic and sauté for 2 to 3 minutes.
- Stir in the parsley and sauté for another minute or so.
- Add the white wine and cook, stirring frequently, until wine is reduced by about half.
- Add the tomatoes and bring up to a boil.
- Reduce heat slightly and let cook until the liquid from the tomatoes is reduced.
- Add the eggplant and zucchini back to the pot.
- Stir in the basil.
- Taste for seasoning and add more salt and/or pepper if needed.
- Cover and reduce heat to low. Simmer for 20-30 minutes.