Ratatouille

Foodie Friend's Note:

A classic french vegetable stew and more. I made my first batch after reading French Women Don't Get Fat. This simple dish is a gift that keeps on giving. I do make a very large batch because not only do I get several meals within the first few days - but I freeze some to enjoy another time. The first time around I eat it like a bowl of stew garnished with lots of fresh basil and a little shaved parmesan cheese. I have also served this next to sauteed chicken, over pappardelle noodles, used it as an omelette stuffing, frittata stuffing, or my favorite as a pizza sauce topped with mozzarella and goat cheese.

• Total Time: 2 hrs 30 mins
• Prep Time: 30 mins
• Cook Time: 2 hrs

Ingredients:

Servings: 10

• 2 lbs eggplants, diced (about 3 medium)
• 2 lbs zucchini, diced (about 6 medium)
• 2 (1 lb) cans diced tomatoes
• 1 bulb of garlic
• 2 tablespoons extra virgin olive oil
• salt and pepper
• freshly chopped parsley or basil, for garnish

Directions:

1. Dice the eggplant in 1 inch pieces, sprinkle with salt and set aside in a colander lined with paper towel to let the eggplant sweat out its bitterness.
2. Dice zucchini in 1 inch pieces.
3. Using a garlic press, squeeze the cloves of an entire bulb of garlic into a small bowl.
4. Using fresh paper towel blot the eggplant dry.
5. Add two tablespoons of oil to a large stock pot.
6. Add half of the eggplant to the stock pot.
7. Add half of the zucchini to the stock pot.
8. Add one can of tomatoes to the stock pot.
9. Sprinkle half of the garlic over the tomatoes.
10. Sprinkle this layer with a large pinch of salt pepper.
11. Layer the other half of the ingredients in the same order topping the tomatoes with another large pinch of salt and pepper.
12. Simmer on low heat for two hours giving the stew a good stir after the first hour.
13. Serve with freshly chopped parsley or basil for garnish.

Reviews

[hottiecj]

This was very good! I had never cooked with eggplant before, and it was delicious! :) I did find that the spices gave it a very "Italian" flavor, though, so I think I'll play with the seasonings a bit. I threw in about 6 frozen chicken tenderloins in the last 20 minutes of simmering and it all came out perfectly cooked. Overall, a wonderful and simple dish!

[kolleen1021]

Holy cow did this make my house smell like heaven!!! Lots of chopping and simmering, but it's so worth it. You won't believe how delicious something so simple and healthy can be.