Ratatouille Revisited

Ratatouille is perhaps my least favorite French dish.  Overcooked vegetables are really not my thing.  I know they are supposedly “carmelized”, but I still don’t like it. Ironic as it is, our garden produces all of the ingredients for Ratatouille, and Joshua was determined to convert me into a Ratatouille lover.  He promised to make the Ratatouille with vegetables that still can be chewed, as a Riviera Kitchen twist.  He believes that the real problem lies in the fact that traditional recipes overcook the zucchini, and that by keeping just this ingredient a little crisper could do the trick. I reluctantly agreed, and documented the process with my new camera

I doubted whether or not to publish a post on this attempt, since trying to alter the classic Ratatouille recipe produces shock and disdaining looks from our entourage (even from the unconventional Segolene!).

Well, we did it, and the final result was delicious I must admit. I will not be hurrying to make the dish again, but take a stab at the recipe and share with us your experience, love or hate, with Ratatouille!

Serving Size: 10

Ingredients:

2 medium eggplants, cubed
2-3 tablespoons olive oil
1 red onion, coarsely chooped
1 head garlic, peeled
3 red bell peppers, coarsely chopped
8 cups whole tomatoes, baked, peeled and chopped
3 medium zucchini, cubed
1 tablespoon balsamic vinegar
1 tablespoon fresh basil, chopped
2 teaspoons fresh thyme, minced
2 teaspoons fresh rosemary, minced
1-2 teaspoon chili flakes
2 teaspoons sea salt
1 teaspoon freshly ground black pepper

Directions:

Toss eggplant with 1/2 teaspoon salt in a large colander and let stand in sink 30 minutes.

In a heavy skillet, heat olive oil over medium heat.  Cook onions with a sprinkle of salt, stirring occasionally, until translucent, 10 to 12 minutes.  Add garlic, bell peppers and eggplant and cook over medium heat, stirring occasionally, until soft, about 20 minutes. Add tomatoes, zucchini, balsamic vinegar, herbs and chili flakes and simmer until zucchini is cooked through, but still crisp. Season with salt and pepper to taste.

Serve hot or at room temperature.  Delicious!  I was converted.