Ratatouille


So I originally made Ratatouille with my friend Kimo’s CSA because it was a random assortment of vegetables that needed to be cooked together. Later on, my mom asked me to post the recipe I used for the french veggie stew. The best thing about Ratatouille is that basically all you need is some squash, an eggplant and tomatoes to make it. The rest is really up to you. Cook’s Illustrated has a fantastic recipe though. It takes a long time to make, but it’s well worth it. The pictures do not show the correct amount of ingredients, you will have quite a bit less. I was making it for a bunch of people so I had to up the amounts. This recipe can easily feed three to four people. 

 

Ratatouille 

Adapted from Cooks Illustrated

 

Ingredients

  • 2 Large Eggplants (about ½ pound), cut into 1” cubes. 
  • 2 Large Zucchini (1 ½ pounds), cut into 1” cubes
  • ¼ cup of olive oil
  • 1 large onion, chopped
  • 2 medium cloves of garlic
  • 2 medium tomatoes, peeled and cut into 2 inch cubes 
  • 2 tbsp. chopped parsley
  • 2 tbsp, chopped basil (I use a lot more for a sweeter stew, double or triple the amount)
  • 1 tbsp, minced thyme
  • Ground black pepper

 

Directions

  1. Place the eggplant into a colander and sprinkle generously with salt. You’re trying to get the water out of the eggplant AND because the eggplant is large and older, it is bitter tasting. The salt removes the bitterness. Takes about 3 hours. If you used smaller, younger, eggplants than you can skip this step.
  2. After the eggplant has sat for 3 hours, rinse it well and them place them over and under paper towels SMUSH the crap out of them. Get all the water out, as much as you can. Use a rolling pin if you have to. 
  3. Adjust one oven tack to upper-middle position and one in the middle. Preheat to 500 degrees and line two rimmed baking sheets with foil
  4. Toss eggplant and zucchini with 3 tbsp of oil in a large gown and then spread evenly on the two baking sheets. Roast for 30-40 minutes, stirring every 10 minutes. Once done, set aside. 
  5. Heat the remaining bit of oil in  a heavy bottomed dutch oven and caramelize the onion – bout 15 to 20 minutes, stir in the garlic and cook for about 30 seconds.
  6. Add dominoes and cook until the juices are released and the tomatoes themselves break down. 
  7. Add the eggplant and zucchini, stirring to combing everything. Careful not to crush anything. 
  8. Stir in the herbs and serve. 

 

TIP: Tomatoes

Make tomatoes easy to peel! Boil them in hot water for 20 second then immediately transfer to an ice bath to stop it from cooking, the skin will peel off with ease. 

 

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2 thoughts on “Ratatouille

  1. Allison says:

    This looks so good! I’ve never made ratatouille using the oven at all– for me it’s always a one pot dish, but I bet your eggplant gets a lot more flavorful.

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