Parker’s Ratatouille
At the end of summer, eggplants, tomatoes, and basil all begin to come in together. This recipe is quick, easy, and very rewarding. The challenge with this dish is to cook the eggplant, zucchini, onions, and tomatoes so that none is overcooked or under‐cooked. Parker's solution to this is to cook each vegetable separately in olive oil or a combination of olive oil and butter. Finally, put all the vegetables together with the tomatoes and some basil. If reheating, bring it all the way up to a boil and serve hot.
Most of the work in ratatouille is in the slicing and preparation of the veggies-- the first step is to cut. Thinly slice onion and mince garlic. Cut eggplant into a 1/2 inch dice. Cut zucchini and yellow squash in half the long way, and then thinly slice both. Cut tomatoes into wedges, appx 8 per tomato.
The tomatoes require some prep work. Blanch the tomatoes and remove the skins first. Blanching is simply the process of dipping the fruit or veggie in boiling water for about 30 seconds to 1 minute. Remove the tomatoes from the boiling water and submerge in an ice bath to loosen the skins, and then peel. Cut the tomatoes in half and remove the seeds and pulp. Chop the tomatoes and set aside.
In a large Dutch oven, heat oil over medium heat. Cook the onions slowly over medium-low heat to thoroughly soften. Add peppers and sauté until just translucent. Add garlic and continue sautéeing until fragrant.
Add eggplant and drizzle with more oil; cook stirring until eggplant is about 3/4 cooked.
Add zucchini and yellow squash and cook until squash is about halfway done. Add tomatoes, tomato sauce and salt and pepper to taste.
Bring to a boil; lower to a simmer, and cook, covered, for 30‐40 minutes, stirring frequently, until vegetables are done. Add basil in the last few minutes of cooking. Serve as sauce over whole grain pasta or as a stew.
Ingredients
Directions
Most of the work in ratatouille is in the slicing and preparation of the veggies-- the first step is to cut. Thinly slice onion and mince garlic. Cut eggplant into a 1/2 inch dice. Cut zucchini and yellow squash in half the long way, and then thinly slice both. Cut tomatoes into wedges, appx 8 per tomato.
The tomatoes require some prep work. Blanch the tomatoes and remove the skins first. Blanching is simply the process of dipping the fruit or veggie in boiling water for about 30 seconds to 1 minute. Remove the tomatoes from the boiling water and submerge in an ice bath to loosen the skins, and then peel. Cut the tomatoes in half and remove the seeds and pulp. Chop the tomatoes and set aside.
In a large Dutch oven, heat oil over medium heat. Cook the onions slowly over medium-low heat to thoroughly soften. Add peppers and sauté until just translucent. Add garlic and continue sautéeing until fragrant.
Add eggplant and drizzle with more oil; cook stirring until eggplant is about 3/4 cooked.
Add zucchini and yellow squash and cook until squash is about halfway done. Add tomatoes, tomato sauce and salt and pepper to taste.
Bring to a boil; lower to a simmer, and cook, covered, for 30‐40 minutes, stirring frequently, until vegetables are done. Add basil in the last few minutes of cooking. Serve as sauce over whole grain pasta or as a stew.