Ratatouille

There is no better way to celebrate the summer than with its bounty! My next post will be featuring a rose’ wine and seafood pairing… so I wanted to supply you with a spectacular vegetarian option for the wine pairing… Ratatouille! Enjoy!

Ratatouille

1 large onion, peeled and sliced
3 large garlic cloves, peeled, and minced
1/4 cup olive oil, or more if needed
1 eggplant (approx 1 lb) cut into 1 inch chunks
1 small yellow squash, cut in half lengthwise, then into half moons
1 small zucchini, cut in half lengthwise, then into half moons
1 red bell pepper, chopped
1 1/2 cups canned diced tomatoes (I like San Marzano – I get the whole tomatoes and chop them myself)
1/2 tablespoon chopped fresh thyme
1/2 tablespoon chopped fresh oregano
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon fennel seeds
1 teaspoon salt
1/2 cup shredded basil leaves
1 garlic clove, minced
1 tablespoon olive oil
1 cup fresh breadcrumbs (made from processing firm white bread slices into crumbs)

In a large saute pan, cook the onion and the garlic in 2 tablespoons olive oil over medium heat, stirring until onion is translucent. Add the remaining 2 tablespoons oil to the pan, and increase heat to medium high. Add the eggplant, and cook until it is softened, about 8 minutes. (You might need extra oil at this step.) Stir in the next three ingredients and cook for 10 minutes. Stir in the tomatoes, and cook for 5 minutes, or until all the vegetables are tender. Stir in the next 6 ingredients, and add cracked pepper to taste. Mix for about a minute over the heat. At this point, you can refrigerate the ratatouille and use the next day.

If made ahead of time, warm the ratatouille over the stove. Add the shredded basil and set aside (tasting for seasoning and adjusting accordingly.) In a small skillet, saute the 1 minced garlic clove in the tablespoon of olive oil over moderate heat, about a minute. Add the fresh breadcrumbs and saute until crumbs have crisped up, about 5 minutes.

Place servings of ratatouille in individual bowls or plates, top with the garlic breadcrumbs, and enjoy with your favorite rose’! Serves 4.

Leave a Reply