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La Belle Cuisine - More Vegetable Recipes

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Ratatouille Kebabs

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"Gleaming skin; a plump elongated shape: the eggplant is a vegetable
you'd want to caress with your eyes and fingers, even if you didn't
know its luscious flavor."
~ Roger Vergé

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La Belle Cuisine

Ratatouille Kebabs
(Herbed Eggplant, Pepper, Zucchini
and Onion Kebabs)
The Best of Gourmet, Vol. 2
from the Editors of Gourmet, 1987,
Condé Nast Books, Random House

Four 3-inch eggplants, halved lengthwise,
cooked in boiling salted water until
just tender, and drained
1 red bell pepper, cut into 1-inch pieces,
cooked in boiling water for 2 minutes,
and drained
1 yellow bell pepper, cut into 1-inch pieces,
cooked in boiling water for 2 minutes,
and drained
1 green bell pepper, cut into 1-inch pieces,
cooked in boiling water for 2 minutes,
and drained
1 zucchini, scrubbed, cut crosswise into
1-inch pieces, cooked in boiling salted
water until just tender, and drained
8 small white onions, cooked in boiling
salted water until just tender,
drained and peeled
1/2 cup olive oil
4 garlic cloves, minced, or to taste
1 1/2 teaspoons minced fresh thyme leaves
or 1/2 teaspoon dried, crumbled
 1 1/2 teaspoons minced fresh oregano leaves or
1/2 teaspoon dried, crumbled
1 1/2 teaspoons minced fresh basil leaves or
1/2 teaspoon dried, crumbled
2 cups canned tomato purée
2 tablespoons sugar [or to taste]
2 tablespoons fresh lemon juice
1 pound fusilli (corkscrew-shaped pasta)

In a shallow dish let four 12-inch wooden skewers soak in water to
cover for 1 hour. Thread the skewers with eggplant, the red, yellow,
and green bell peppers, the zucchini, and the onions and arrange the
kebabs in a jelly-roll pan.
In a saucepan combine the oil, the garlic, the thyme, the oregano, the
basil, and salt and pepper to taste and cook the mixture over moderately
low heat, stirring, for 5 minutes. Stir in the tomato puree, sugar, lemon
juice,  and salt and pepper to taste, and bring the sauce to a simmer.
Broil the kebabs under a preheated broiler about 4 inches from the heat,
basting them often with the tomato sauce and turning them once, for 12 minutes, or until they are browned and glazed.
While the kebabs are broiling, cook the fusilli in a kettle of boiling salted water until it is al dente, drain it, and toss in any remaining tomato sauce. Transfer the fusilli to a heated large serving dish, top it with the kebabs,
and pour the pan juices over the dish. Serves 4.
 

Featured Archive Recipes:
Eggplant Rolls Filled with Basil and Cheese
Portobello Mushrooms with Ratatouille
and Spinach
Ratatouille Riot

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