Hello friends, it is time for another tried and true travel recipe. This is one that I created according to our family tastes. In our Mediterranean travels we fell in love with the Meze dish of roasted eggplant, as we (read; me) are not fans of the chewy eggplant skin. When we went to Paris last year on a layover, we discovered the love we have for French food. French food employs a unique process and care. Again, we will take you through the process to bring out the best flavors. This may seem a daunting recipe at first, but is a favorite-almost weekly-in our home. It is also vegetarian or vegan for guests.
Ratatouille
1 Large Eggplant
3-4 Bell Peppers (capsicums)
4-5 small-med Zucchini and/or Yellow Crook-neck Squash
1 Large Onion
2 cloves Garlic
1 large can (14 oz) Italian Stewed or Diced Tomatoes
Salt
Pepper
Fresh Thyme and Basil
Lemon
Plenty of good Olive Oil
Prepare this dish by preheating the broiler to high and positioning a rack at 6 inches away. Prick the eggplant on each of the 4 quadrants with a fork. Place eggplant on broiler pan, rotating every few minutes to blacken the skin. You can chop veggies while this happens. Set a timer if you are prone to forget what is in the oven, like me.
Slice the squash and place in a bowl. Cut the bell peppers into 1 inch chunks and put in a separate bowl. Lastly, slice or chunk (1 inch) cut the onion and skin the garlic cloves to prepare for pressing.
Using a large skillet, preheat with 1 Tablespoon of olive oil. Add the squash and cook quickly, allowing some of the sides to golden brown. When it is crisp tender, remove the squash to the bowl they were in. Next, add more olive oil to the pan, and press garlic into the pan. Saute a few moments, until the garlic is slightly golden. Add the onions and bell peppers, and saute until the onions are translucent.
Add the can of tomatoes all at once to the onions and peppers with most of your fresh thyme. While that comes to a simmer, remove the blackened eggplant from the oven. Slice off the ends and down the middle from top to bottom. You may choose to discard the seeds or not. I leave them in, but some do not like them. The flesh can be scooped out with a spoon. Discard the peel, and chop the eggplant. Add this to the simmering tomato mixture, with the squash. Simmer the dish for at least 20 minutes. This allows all the flavors, cooked separately to bring out their flavors, to mingle. When finished and just before serving, add the rest of the thyme and chopped basil, as well as a good squeeze of lemon and salt and pepper to taste.
Meat option: roast several boneless, skinless, chicken breast with salt and pepper. Serve with Ratatouille and....
Serve this dish with rice or a good quality crusty bread or baguette.
Enjoy our "Oui!" recipe and have a ball!
