I REALLY have to thank you guys for introducing me to this recipe because it made me realize that I DO, in fact, like eggplant.
I'm currently prepping my third batch of ratatouille which I have been making since my 20's WITHOUT eggplant because for some reason I thought I didn't like it.
What a fool I've been.
Thank you for correcting my stupidity.
Ratatouille, roughly based on Moosewood Cookbook's recipe a billion years ago.
1 5" globe eggplant, peeled and diced in 1/2" cubes
1 zucchini, partially peeled and slice
1 yellow winter squash, partially peeled and sliced
1 large or 2 small onions, diced
2 cloves of garlic, sliced thin
1/2 each red, yellow, and orange sweet bell peppers, skin blistered and peeled off, deseeded and deveined, cut into 1/2" pieces
(you can use green bell peppers here, but I don't like them)
14.5 to 28 oz can of diced tomatoes (depending on how much you like tomatoes and whether the squashes are large or small)
4 oz of white mushrooms, sliced
Herbs:
Dried basil, oregano, bay leaf, parsley, thyme, salt, pepper (I have no clue how much...I just sprinkle and taste then sprinkle some more.
Working each ingredient separately, saute in small amount of olive oil (I used grapeseed) until soft. I usually cook the onions until soft and then add the garlic slivers to that and saute for just a few more minutes. Move to plate and continue with each batch of vegetables. By cooking them separately, the density of each ingredient can be cooked to just the right tenderness.
Eggplant
Both squash
All the peppers
onions & garlic
mushrooms
When they are all done, put in large saute pan and add canned tomatoes, juice and all, along with dry spices. Simmer for 10-15 minutes. Taste and adjust seasoning (this recipe can take a LOT of salt, but always add it at the end since the canned tomatoes may have a lot. If you've got fresh tomatoes, you are luckier than I.)
This freezes well, reheats well in microwave without any degradation and taste great over rice, grits, spaghetti squash (sprinkle with grated cheese), mashed potatoes and inside an omelet with a schmear of hummus.
I'm currently prepping my third batch of ratatouille which I have been making since my 20's WITHOUT eggplant because for some reason I thought I didn't like it.
What a fool I've been.
Thank you for correcting my stupidity.
Ratatouille, roughly based on Moosewood Cookbook's recipe a billion years ago.
1 5" globe eggplant, peeled and diced in 1/2" cubes
1 zucchini, partially peeled and slice
1 yellow winter squash, partially peeled and sliced
1 large or 2 small onions, diced
2 cloves of garlic, sliced thin
1/2 each red, yellow, and orange sweet bell peppers, skin blistered and peeled off, deseeded and deveined, cut into 1/2" pieces
(you can use green bell peppers here, but I don't like them)
14.5 to 28 oz can of diced tomatoes (depending on how much you like tomatoes and whether the squashes are large or small)
4 oz of white mushrooms, sliced
Herbs:
Dried basil, oregano, bay leaf, parsley, thyme, salt, pepper (I have no clue how much...I just sprinkle and taste then sprinkle some more.
Working each ingredient separately, saute in small amount of olive oil (I used grapeseed) until soft. I usually cook the onions until soft and then add the garlic slivers to that and saute for just a few more minutes. Move to plate and continue with each batch of vegetables. By cooking them separately, the density of each ingredient can be cooked to just the right tenderness.
Eggplant
Both squash
All the peppers
onions & garlic
mushrooms
When they are all done, put in large saute pan and add canned tomatoes, juice and all, along with dry spices. Simmer for 10-15 minutes. Taste and adjust seasoning (this recipe can take a LOT of salt, but always add it at the end since the canned tomatoes may have a lot. If you've got fresh tomatoes, you are luckier than I.)
This freezes well, reheats well in microwave without any degradation and taste great over rice, grits, spaghetti squash (sprinkle with grated cheese), mashed potatoes and inside an omelet with a schmear of hummus.