Sacre bleu! Until last night I had never eaten ratatouille. I knew it was a French peasant dish and decided to try making it. I was nervous it wouldn’t taste all that great or be filling since the whole dish is vegetables (no offense to vegetables), but my reaction was similar to this food critic: Ratatouille Food Critic. It was super delicious and can be eaten as the main meal or as a wonderful side dish. I think this would be especially great around the holidays as a vegetable dish. We ate it with some crunchy rustic bread and spent the evening talking in ridiculous French accents; I suggest you do the same.
I used the same book for the Baba Ghanouj recipe I recently posted.
-1 large onion
-1 eggplant (about 1 lb)
-1 red bell pepper
-1 large zucchini
-2 garlic cloves
-3 tbsp olive oil
-1 can (14.5 oz) of diced tomatoes (I used Del Monte)
-1/2 tsp salt
-1/4 tsp pepper
Peel the onion and cut it into 1/2 inch pieces. Rinse the eggplant and cut off the stem. Cut the eggplant into 1/2 inch slices and then stack these and cut perpendicularly into 1/2 inch pieces again (cube it). Rinse the red pepper and discard the stem and seeds. Cut this into 1/2 inch pieces as well. Rinse the zucchini, cut the ends, and cut it into 1/4 inch slices. Peel and finely chop the 2 garlic cloves. You can time this so you are doing all your chopping just before each vegetable is added (see below).
Heat the oil in a large skillet (that has a cover) over medium heat. Add the onion and cook for 5 minutes, stirring occasionally. Add the eggplant and pepper and cook another 5 minutes, stirring occasionally. Add the zucchini and garlic, stir and cook for another minute. Then add the tomatoes and their liquid, salt, and pepper and stir again. Cover with the lid and cook for 20 minutes. Remove the lid and cook for another 10 minutes. Serve immediately! It can be eaten cold as well, but it was so good hot. Mon Dieu comment delicieux.