Ratatouille
Servings
4Serving size
about 2 cupsThis recipe can easily be multiplied but you’ll need a big pot. Leftovers are great, and even better the second day. Reheat first and then top with the cheese. Serve with 2 ounces of sourdough or gluten-free bread.
Ingredients
| 2 lb. Eggplant, raw (cut into 1 inch cubes) |
| 1 Tbsp. Olive oil |
| 4 clove Garlic, raw (minced) |
| 2 medium White onions (large dice) |
| 2 Medium Green bell peppers (cut into 1 inch square) |
| 3 medium Zucchini (sliced thin lengthwise) |
| 2 15-ounce can No salt added diced tomatoes |
| 2 Tbsp. No salt added tomato paste |
| 1/4 cup Red wine |
| 1/2 tsp. Salt |
| 1 Tbsp. Fresh oregano (minced) |
| 3 tsp. Fresh thyme (minced) |
| 1 Tbsp. Fresh tarragon (minced) |
| 2 Tbsp Fresh basil (chiffonade) |
| 4 ounce Fresh mozzarella (small dice) |
| 2 ounce Parmesan cheese (grated) |
Instructions
Add the garlic and sauté for about a minute. Then add the onions, cooking until they are translucent. Stir frequently so they won't brown.
Reduce the heat to low and add the peppers and zucchini and toss together for 7 - 10 minutes.
Add the tomatoes, eggplant, wine and tomato paste and toss together for 1 minute. Cook over medium heat until the peppers begin to turn slightly soft. This should take about 20 minutes.
Add the oregano, thyme, tarragon, basil and 1/2 tsp.. salt. Stir and continue to cook over medium heat, but do not allow the vegetables to become mushy.
To serve, set the oven on broil. Divide the ratatouille into 4 bowls and cover each with 1 ounce of mozzarella and 1/2 ounce of parmesan. Pass under hot broiler until the cheese is melted and slightly brown. Serve immediately.
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Special Diet Information
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Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
Recipe Notes
This is a recipe that I almost decided not to work on. I served ratatouille in my restaurant because it was made by an old hippie that worked as a prep cook. I had his recipe and, as with most vegetarian dishes, it was full of fat (and not very good fat I might add). I am so glad that I worked on it. The key is the highest quality fresh mozzarella you can find. But even more important, the fresh herbs make the dish possible. I am not sure I would do this with dried herbs – it would taste like it was made in a (bad) vegetarian restaurant.