Fall Ratatouille
The bounty of fall veggies is upon us. This is a great opportunity to make one of France's classic dishes. It can be served with creamy polenta or grilled meat or fowl of your choice. Either way it is a fabulous, satisfying dish that is easy to prepare.
Ingredients:
2 medium eggplants, peeled and diced into 3/4 inch cubes
3 medium zucchinis, diced into 3/4 inch cubes
2 tbsp. sea salt
1/3 cup good olive oil
2 large Spanish onions, diced
4 large garlic cloves, minced
2 pounds medium size Roma tomatoes, chopped
1 red pepper, seeded and diced
1 green pepper, seeded and diced
1 tsp. sea salt
2 tsp. freshly ground pepper
1 tsp. each, oregano, thyme, basil, & Herbs de Provence
2 tbsp. capers
1 cup pitted kalamata olives, chopped
1/2 bunch parsley, chopped very fine
Method:
1. Place the zucchini and eggplant cubes in a stainless steel or glass pan. Sprinkle with the 2 tablespoons of sea salt. Let this sit for about 1 hour to degourge or remove the moisture from the veggies. Drain off the liquid and pat the vegetables with kitchen towels until dry.
2. Heat 1/4 cup of the olive oil in a large sauté pan, add the eggplant and sauté over medium high heat until golden on all sides, about 6 to 8 minutes. Remove from the pan and set aside. Do the same with the zucchini, when it is golden add to the eggplant.
3. Add a bit more oil to the same pan, sauté the onions for about 8 minutes, or until golden brown. Add the tomatoes, garlic, peppers, and seasonings. Simmer uncovered for about 30 minutes or until most of the liquid has evaporated. Add the reserved zucchini and eggplant along with the capers and olives..
4. Simmer for an additional 10 minutes, adjust the seasoning to suit your taste.
5. Spoon over soft polenta or serve as a side dish to your grilled main course. Garnish with the chopped parsley.
