italian ratatouille

RECIPE

April 19, 2010


CUISINE: French, Italian

 

 

You know how people name recipes "Not Your Mother's" whatever?  I've never really understood that.  It doesn't seem very intuitive to me —mothers are stereotypically good cooks.  Anyhow, this is my mother's ratatouille, and I can remember eating it as a kid, served over a pillowy bed of cous cous.  

 

I recently went home, and on my first night back, my sister and I made a mess of the kitchen recreating the dish.  Good news: in my family, whoever does the cooking, doesn't have to do the dishes.  (I'm well aware this is the only reason my sister helped me out.)

 

 

This is an Italian twist on the traditional French version — and made country style, with large chunky pieces of vegetables.  You can improvise a bit and throw in whatever you've got on hand.

 

It goes in a skillet before being put in the oven.  Disclaimer: this skillet is ENORMOUS.  Don't make the mistake of starting with something smaller.

 

 

Italian Ratatouille 

From The New Basics by Julee Rosso & Sheila Lukins

 

2 small Italian eggplants

4 tbsp extra virgin olive oil

1 medium green pepper + 1 medium red pepper cut into one-inch squares

1 red onion, coarsely chopped

4 cloves garlic, coarsely chopped

1/2 tsp salt 

Fresh ground black pepper

6 plum tomatoes

1/2 cup coarsely chopped parsley

1/2 cup coarsely chopped basil

2 tbsp oregano leaves

2 tbsp minced basil

1 tbsp lemon zest

2 cloves garlic, minced

 

1. Lightly salt cubed eggplant.  Drain in colander for one hour.  Rinse with water, drain, and pat dry.  Reserve.

2. Cook potatoes 25 minutes in boiling water, until just tender.  Rinse and drain.  Preheat oven to 350 degrees.

3. In a large skillet, heat 2 tbsp oil.  Sauté peppers, onion, and chopped garlic for five minutes.  Then season with salt and pepper, and stir in remaining 2 tbsp of oil, tomatoes, parsley, chopped basil, oregano and eggplant.  Transfer to casserole.  

4. Cover and bake for 30 minutes.  Stir in potatoes.  Bake 30 minutes more, stirring once at 15 minutes.

5.  In a small bowl, stir minced basil, lemon zest, and minced garlic.  Stir in ratatouille.

 

Serves 8.

 


Posted in FOOD on April 19, 2010 10:00am by Rachel Hochhauser | 9 comments



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