Ratatouille
I decided to make a Ratatouille dish again, since I couldn’t remember the exact measurements from my previous one. The one difference with this recipe, is that I added one of my favourite vegetables, corn, and cooked it all together in a pot, unlike the more popular Ratatouille that is nicely displayed in a wide dish. See a great example here: http://www.jamilacuisine.ro/ratatouille-la-cuptor-reteta-video/
Ingredients:
1 onion, sliced thin
2 garlic cloves, minced
3 tbsp olive oil
2 tbsp unsalted butter
1 eggplant, cut into 1/2-inch pieces (about 3 cups)
2 small zucchini, quartered lengthwise, and cut into thin slices
1 red bell pepper, chopped
1 yellow bell pepper, roasted and chopped
1 medium can whole or chopped tomatoes
1/2 teaspoon dried thyme, crumbled
1/2 cup shredded fresh basil leaves
1 corn on the cob
S and P to taste
Instructions:
In a large pot, cook the onion and the garlic, with the 2tbsp of butter, over low heat to sweat, not brown. Add the olive oil and turn the heat to a medium-high to get a bit of colour on the onions. Pour in the can of tomatoes, thyme, season with salt and pepper and let simmer about 5 minutes for the flavours to combine. Add the eggplant and cook the mixture, stirring occasionally, until the eggplant is softened. Stir in the zucchini and the red bell pepper and cook the mixture over the medium-low heat, stirring occasionally, for 15 minutes.
While you wait for the 15 minutes of simmering, take the yellow bell pepper and the corn to the bbq and grill at about 400°F. You want the bell pepper to be black on the outside, so it steams nicely on the inside. Make sure to turn both the corn and the pepper every 5 minutes. Once done, place the pepper in a bowl and cover with plastic wrap while you cut the corn off the cob. Covering the pepper for a few minutes, makes it easier to peel, after which you can chop, and add both the pepper and the corn to your Ratatouille. Let simmer a few more minutes, do one last taste test and adjust seasoning if desired. Just before serving, stir in the fresh basil and top each bowl with parmesan.
Tip: This can be used as a side dish to lamb, or served with creamy polenta, or even risotto.