february 28, 2010

A rustic ratatouille recipe. We served this with basmati rice.


2 pints cherry tomatoes
2 large eggplants, cut into 1-inch cubes
2 large zucchini, scrubbed and cut into 1-inch cubes
1 large onion, cut into 1/2-inch pieces
1 tbs tomato paste
2 cloves garlic, minced
2 tbs chopped parsley
2 tbs chopped basil
1 tbs thyme leaves
2 tbs balsamic vinegar
olive oil

Preheat oven to 350 degrees F. In a large baking dish, toss tomatoes with 1 tbs olive oil and sprinkle with salt and pepper. Place tomatoes in a single layer and roast in the oven for 1 hour until the tomatoes are very soft and starting to caramelize.

While the tomatoes are baking, sprinkle salt over cubed eggplant. Let eggplant stand for 1 hour in a colander. Rinse well under running water to remove salt. Dry the eggplant by covering and pressing with paper towels.

Once tomatoes are finished baking, turn oven to 500 degrees F. Toss eggplant, zucchini and 2 tbs oil together and spread in a single layer onto baking sheets. Sprinkle with salt and roast, stirring every 15 minutes until brown, about 30 to 40 minutes. Set aside.

In a dutch oven, heat 2 tbs oil over medium heat. Add onion and cook until soft, 15 minutes. Stir in tomato paste and garlic and cook another 30 seconds. Then add tomatoes, eggplant and zucchini; cook until heated through, about 5 minutes. Stir in parsley, basil, thyme and vinegar. Season with salt and pepper.

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