RATATOUILLE

By Ana Larramendi

Gluten-Free, Vegan*
Serves 4-6 as a side
 
Ratatouille is a traditional French Provençal stewed vegetable dish, originating in Nice. Variations of it exist throughout the Mediterranean region. This classic stew consists of eggplant, zucchini, peppers tomatoes and onions--the vegetables that become ripe and ready at the end of the summer! There are countless variations. My version is a little heavier on tomatoes so it can double as a pasta sauce, a sauce for meats, or used as a base to poach eggs for breakfast! I will include variations at the end of the recipe.
 
Ingredients: 
1 eggplant cut in ½ inch dice (about 2+ C.) salted
4 TB olive oil (total)
2 TB minced garlic (4-6 cloves)
1 ½ C. Diced onions (1 Spanish onion)
6 C. Fresh tomatoes, cored and coarsely chopped
1 ½ Teas. Salt
1 TB dried oregano (3 TB fresh chopped)
1 ½ TB Dried Basil (1/4 C. fresh chopped)
1 teas. Black pepper
2 Bay Leaves
2 TB Honey* or sucanat (vegan)
1 red & 1 green pepper, diced (about 1 ½ C.)
1 jalapeno, seeded and minced
2 zucchini, cut in ½ inch dice (about 2 ½ C.)
 
Instructions: 
First, dice your eggplant. Place in a bowl and sprinkle 1 teas. of salt over the eggplant tossing it so it is coated. Set aside to rest.
 
In a 3-4 quart heavy bottomed saucepan, heat 1 TB of olive oil. Add the minced garlic and stir, cooking for about 1-2 minutes until it starts to color, then add the onion and sauté about 2-3 minutes till the onions become a little translucent. Then add the tomatoes, 1 ½ teas salt, oregano, basil, black pepper, Bay leaves, and honey/sucanat. Bring the mixture to a boil, reduce to a simmer, and now proceed with the remaining vegetables:

Heat a large 10-12 inch skillet and add 1 TB of olive oil. When the oil is hot, add the diced peppers and minced jalapenos. Sauté over high heat stirring occasionally until the peppers get a little color to them about 3-4 minutes. Once cooked, add them to the pot with the onions and tomatoes.
 
Next add another TB of olive oil to the same skillet, allow the oil to get very hot and sprinkle the diced eggplant into the skillet, making sure you don’t have more than a single layer of eggplant. Without stirring, let the eggplant cook for 2-3 minutes so it gets golden on the cooked side, then stir the eggplant and let the uncooked sides get color. If the eggplant begins to stick, add a little more oil. Once most sides of the eggplant cubes have color, add the cooked eggplant to the pot with the tomato base.
 
Last, in the same skillet, add the remaining oil, heat till very hot, and add the diced zucchini. Sauté the zucchini till it has a little golden color, then add it to the tomato base.
Stir all the vegetables and tomatoes together, cover the pot with a lid and simmer on low for about 1 hour. Then it’s done. Makes 6-7 cups.
 
Notes: For the best flavor, you want to sauté the veggies separately and let each of them caramelize a little before adding them to the tomato base…this makes a huge difference in the quality of flavor in the dish.

Variations: Pancetta compliments this dish wonderfully! If you wish to include this, buy a 3-4oz pre-sliced package of pancetta. Chop the raw pancetta and add it after you add the onions, but before you add the tomatoes. Proceed with the rest of the recipe.
 
Once it is done: Ratatouille is versatile, and freezes very nicely. The hot stew is great over cooked pasta of your choice. You can stuff chicken breasts with goat cheese, sear the breasts on both sides in a skillet, then top with ratatouille and parmesan or mozzarella cheese and bake in the oven at 350 for 15-20 minutes. DELISH!
I love poaching breakfast eggs in it. To do this, (per 2 eggs) measure 1 C. ratatouille plus add ½ C. water and place in a skillet with a lid. Bring the ratatouille to a boil for a minute, then carefully break your eggs on top. Cover with a lid and simmer 2 minutes, remove lid, add some shredded cheese of your choice, cover again and cook about 2 minutes more. Scoop out your cheesy poached ratatouille eggs!