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Ratatouille Riot!

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~ Abigail Trillin

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Ratatouille
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Peppers
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Aubergines
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"Ratatouille" is one of those words that always makes my heart beat a little
faster. You know - like "cheesecake", or "chocolate". Stands to reason. How
could someone who LOVES eggplant, zucchini, tomatoes, peppers and garlic
NOT be a ratatouille freak? I've collected some of my favorite recipes with "ratatouille" in the title for your dining pleasure, beginning, of course, with...

Classic Ratatouille
Saveur Archives

In case this recipe looks too complicated or too time-consuming at first glance, please let me urge you not to dismiss it. Yes, it's August, it's HOT, and you don't want to spend hours in the kitchen. I understand, I live in South Louisiana! HOWEVER, consider the fact that you can do as I do - cook this early in the morning or late in the evening for the next day. It's great at room temperature,
the perfect accompaniment for grilled meat if you're having a cookout, and
you can even use it as a sandwich filling on crusty Italian or French bread.
Are you drooling yet??? I am...

3 medium eggplants, cut into 2-inch cubes
4 medium zucchini, quartered lengthwise,
then cut into 2-inch pieces
Coarse Kosher salt
1/2 cup extra-virgin olive oil
6 medium yellow onions, peeled, thinly sliced
4 medium green or red bell peppers, cored,
seeded, cut into 1-by-2-inch strips
6 small tomatoes, peeled, seeded, quartered
8 cloves garlic, peeled, minced
20 leaves fresh basil
1 bunch fresh parsley
8 sprigs fresh thyme
Freshly ground black pepper

Put eggplant and zucchini in two separate strainers and toss each with
1 tablespoon salt. Allow to drain for 30 minutes. Blot with paper towels
to dry.
Heat 2 tablespoons olive oil over medium-low heat in a large skillet.
Add onions and sauté until translucent, about 15 minutes; then transfer
to a bowl and set aside.
Add 2 tablespoons oil to same skillet, increase heat to medium high, add eggplant and sauté until golden, about 20 minutes. Transfer eggplant to a
large heavy pot and spoon a layer of onions on top.
Add 2 tablespoons oil and zucchini to skillet and sauté until golden, about
10 minutes. Transfer to pot and cover with a layer of onions.
Add 1 tablespoon oil and peppers to skillet and sauté until edges brown,
about 15 minutes. Transfer to pot and cover with a layer of onions.
Add remaining 1 tablespoon oil to skillet, add tomatoes, garlic and basil,
lightly crushing tomatoes with the back of a fork, and cook until slightly
thickened, about 15 minutes. Transfer to pot, add remaining onions,
parsley and thyme, and season to taste with salt and pepper. Simmer,
partially covered, over low heat, gently stirring occasionally, for 1 1/2
hours. Adjust seasoning, then cook about 30 minutes more. Serves 8.

Ratatouille Potato Salad
Gourmet Archives

1 1/2 pounds (about 12) small red potatoes, scrubbed
3 tablespoons white wine vinegar
5 tablespoons olive oil
1 pound eggplant, cut into 1-inch pieces
1 teaspoon salt
2 onions, sliced thin
2 large garlic cloves, minced
1 bell pepper, cut into 1-inch pieces
2 zucchini (about 3/4 pound), cut into 1/4-inch slices
2 tomatoes (1 pound), cut into 1-inch pieces
1 teaspoon dried thyme
Pinch of cayenne
2 tablespoons fresh lemon juice
1/4 cup chopped Kalamata olives
Parmesan cheese

In a large saucepan cook potatoes until they are tender, drain them,
and let them cool until they can be handled.
In a small bowl whisk together the vinegar, salt and pepper. Add 3 tablespoons olive oil, whisking, and whisk dressing until it is emulsified.
Quarter the potatoes and in a large bowl, toss them with the dressing
and let them stand, covered, at room temperature.
In a colander toss the eggplant with the salt and let it drain for 30 minutes.
While the eggplant is draining, in a large deep skillet cook the onions and
garlic in the remaining 2 tablespoons oil over moderately low heat, stirring occasionally, until tender. Stir in the eggplant, zucchini, bell pepper,
tomatoes, thyme, cayenne, lemon juice, 3 tablespoons water, and
salt and pepper to taste. Cook the ratatouille, covered partially, over
moderate heat, stirring occasionally, for 45 minutes or until the eggplant
is very tender. Remove the skillet from the heat and let the ratatouille
cool, uncovered, 15 minutes.
Add the ratatouille to the potatoes with the olives and salt and pepper
to taste and toss the salad well. Serve salad with freshly grated
Parmesan cheese.

Gilda’s Ratatouille Pie

Pastry for 9-inch deep-dish pie
1/2 pound mild Italian link sausage
2 cups peeled and diced eggplant
1 cup sliced zucchini
1 cup peeled and diced tomato
1/2 cup red bell pepper strips
1/2 cup diced yellow onion
2 cloves garlic, minced
1 cup shredded Mozzarella cheese (4 ounces)
1/2 teaspoon dried whole oregano, crumbled
1/2 teaspoon dried basil, crumbled
Salt and freshly ground black pepper to taste
3 eggs, beaten
1/3 cup milk

Line a 9-inch quiche dish with pastry. Trim excess pastry around edges.
Prick bottom and sides of pastry with a fork. Bake at 400 degrees F. for
3 minutes; remove from oven, and gently prick with a fork. Bake
5 minutes.
Remove casing from sausage; cook sausage until browned, stirring to
crumble. Drain well. Combine sausage with eggplant, zucchini, tomato,
bell pepper, onion, garlic, Mozzarella, oregano, basil, salt and pepper
and spoon the mixture into the prepared pastry.
Combine eggs and milk, stirring well. Pour into pastry shell. Bake at
325 degrees F. for 50 minutes or until set. Let stand 10 minutes before
serving. One 9-inch pie will serve 6 to 8.
 

But wait! There's more...

Ratatouille Dip
Onions, Ratatouille-stuffed, Gigi's 
Portobello Mushrooms with Ratatouille and Spinach
Ratatouille Terrine
Rice Ratatouille, Gigi's
 

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