Today Ken asked me if I could make ratatouille for dinner. I was surprised since he rarely asks for something specific AND I haven't made it in years - perhaps 20 years. At one time it was a favorite at parties especially in the 90's when I was enamored of Provence and the Cote d'Azur and all the beautiful food that is produced in the south of France. That period lasted for awhile until our first serious trip to Italy, and then I switched allegiance.
I now find classic ratatouille a bit too tame for my tastes. The onion in the red sauce mellows out the flavors and I don't get the bite I'm looking for. Over the years I have developed a taste for chilis, so my ratatouille is a bit חָרִיף (ha-reef -spicy). If you do not like spicy then omit the chilis.
BT's Take On Ratatouille
Ingredients:
2 small eggplant
3 medium zucchini
2 red bell peppers
2 tablespoons fruity olive oil
4 cloves crushed garlic
1/4 teaspoon Herbes de Provence
1/4 teaspoon oregano
1/8 teaspoon cloves
1 teaspoon harissa (optional)
3 small, very ripe tomatoes
3 tablespoon white wine
1 small can crushed tomatoes
1 teaspoon sugar
2 teaspoons kosher salt
ground black pepper
small bunch parsley
small bunch cilantro
1 lemon
Directions:
Cut eggplant and zucchini in medium sized cubes
Place paper towel in bottom of colander
Add eggplant and zucchini and salt liberally with kosher salt
Leave for 30 minutes
After 30 minutes rinse salt off of vegetables and let dry
Add 1 tablespoon olive oil to frying pan
Turn heat up to medium
Add eggplant and zucchini and flash fry until just browned
Add Herbes de Provence
Remove vegetables from pan and reserve in bowl
Chop pepper and tomatoes into similar size as eggplant and zucchini
Add second tablespoon olive to pan
Add harissa and garlic and sauté 1 minute
Add pepper and sauté for 1 minute
Add chopped tomatoes and sauté for 1 minute more
Add crushed tomatoes, oregano, cloves, wine, sugar and 1 teaspoon salt
Simmer for 5 minutes
Add eggplant and zucchini to mix
Taste for salt. If under salted add second teaspoon
Chop parsley and cilantro very fine
Cut lemon in half and squeeze juice into stew
Add parsley and cilantro
Serve as a side to meat or fish and/or with toasted ciabatta
Enjoy! !בתיאבון
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