How to Make Ratatouille

"Ratatouille" (pronounced rat-uh-too-ee) is not just the title role in a Disney Pixar movie. This Mediterranean vegetable dish made up of tomatoes, onions, eggplants, zucchini and garlic is comparable to a vegetable stew. Ratatouille can be served hot or cold, as an appetizer or as a main course.

Difficulty: Moderate

Instructions

Things You'll Need:

• 2 eggplants
• 2 tsp. salt
• 2 large zucchini
• 2 tbsp. olive oil
• 1 large onion, chopped
• 2 garlic cloves, minced
• 2 beefsteak tomatoes, peeled and chopped
• 2 tbsp. parsley
• 2 tbsp. basil
• 1 tbsp. thyme
• Salt
• Pepper

1. Cut two large eggplants into one inch cubes. Put the eggplant cubes in a large colander over a bowl and sprinkle it with two teaspoons of salt. Let the salted eggplant sit for three hours, so the excess liquid is drawn out and drains into the colander. Then rinse the eggplant in the colander under running water and blot excess water with paper towels.

2. Preheat the oven to 500 degrees. Cover two medium baking sheets with foil.

3. Cut two large zucchini into one inch cubes and toss them in a bowl with the eggplant cubes and two tablespoons of olive oil.

4. Distribute the eggplant-zucchini mixture evenly between the baking sheets in a single layer. Sprinkle with salt. Roast the vegetables until they are browned and tender (about 40 minutes), stirring occasionally to keep them from sticking.

5. Heat two tablespoons of olive oil in a large, heavy pot or Dutch oven until it simmers. Add the chopped onion and reduce the heat to a medium-low setting. Stir the onions for 15 to 20 minutes until they soften and become golden brown.

6. Stir in two minced garlic cloves and cook for 30 seconds. Add the tomatoes, and cook for about five minutes until their juices are released. Next, add the roasted eggplant and zucchini from the baking sheets. Mix all of the ingredients for about five minutes, until heated through.

7. Stir in the chopped parsley, basil and thyme. Salt and pepper your ratatouille to taste. This recipe makes four to six servings.

Tips & Warnings

• Vary your ratatouille by adding roasted red bell peppers, balsamic vinegar or even Old Bay seasoning to spice it up. This dish can also be prepared in advance for faster cooking. Store the ratatouille covered in the refrigerator for up to three days.

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[jcha1985]

on 1/7/2008 the recipe for the ratatouille is great. but i like the french style better. mixing everything into a bowl transfer to a roasting pan and cover with parchment paper and foil over the top. oven to 400 degrees and cooking for 30 min. preferrably served hot and over linguini.