Ratatouille

It is possible that you will be seeing Dr. Vic Silvestre's picture in the media again soon. He was seen getting photographed recently next to a winter squash at our market. This fall's ratatouille recipe is easier than last year's version and I think it tastes much better. It celebrates fall at the market. Cooking the vegetables in series rather than all together helps retain their individual contribution to the dish. Ratatouille keeps well refrigerated for several days and allegedly improves in flavor over time. It was so good, I didn't give it a chance to age.

Ingredients

  • 4 Japanese eggplants, skin left on, sliced 1/4" thick
  • 1 large yellow onion, sliced
  • 4 bell peppers, mixed colors, cut into 1/4" strips
  • 4 mixed yellow and green squashes – about 3/4 lb - sliced 1/4" thick
  • 4 red and yellow tomatoes - about 1 lb - seeded and diced, juice discarded
  • 1/2 cup olive oil
  • 1/4 cup water
  • 2 Tbsp red wine vinegar
  • 1 Tbsp capers, rinsed and drained
  • 2 Tbsp pitted green, Niςoise or Kalamata olives, chopped
  • 2 Tbsp chopped fresh parsley
  • 1 Tbsp chopped fresh basil
  • 2 cloves garlic, minced
  • Salt and pepper

Directions

Preheat oven to 400°. Salt and pepper the eggplant and toss with 3 Tbsp olive oil in a baking dish. Add water, cover and bake for about 40 minutes or until soft to the touch. Sauté the onions in olive oil until they start to brown. Add the peppers, season with salt and pepper and cook until peppers and onions are well browned. Add the vinegar and cook one minute. Transfer the mixture to a bowl. Sauté the squash in olive oil until brown on both sides. Add to the pepper and onion mixture. Discarding the liquid in the baking dish, add the eggplant to the other vegetables. Return all to the sauté pan, add the tomatoes, bring to a simmer and cook for about two minutes. If it looks too juicy, pour off the excess liquid into another sauté pan, reduce it until thickened and add back to the vegetables. Allow it to cool. Add the capers, olives, herbs, garlic, a little more red wine vinegar, and salt and pepper if needed.

Nutrition Information (per serving)

Contributor

Preston Maring, MD

Tags