Close

Login

Logging In
Invalid username or password.
Incorrect Login. Please try again.

not a member?

Signing up could earn you gear and it helps to keep offensive content off of our site.

black blog header2
Articles, posts and more...
Posted on Aug 8, 2007 in
Ratatouille

By Steve Black

Everyone wants Ratatouille these days. I have to agree that after viewing the movie twice, it does make one feel better about being a Cook/Chef. I spent 1.5 years working in Strasbourg France and it was there, that I discovered what Ratatouille was, and I came to like it every since.

Ratatouille simply put, is a peasant vegetable dish that originally hails from the South of France. It is a slow simmered mix that can be as varied as one’s personal tastes. Below is a basic recipe for a batch that I made at home and paired with a Grilled Swordfish Steak.

Ratatouille
Serves 6

6 ea. Peeled Cipollini Onions
12 ea. Peeled Red Pearl Onions
1 ea. Diced Green Bell Pepper, 1” Squares
1 clove Chopped Garlic
1 ea. Diced Eggplant, 1” Cubes
1 ea. Diced Zucchini 1” Cubes
1 ea. Yellow Squash, 1” Cubes
3 ea. Ripe Tomatoes, Seeded, Peeled and Chopped, 1” Cubes
1/4 cup Extra Virgin Olive Oil
1 sprig Fresh Rosemary
1 tbsp . Chopped Fresh Thyme
3 leaves Chopped Fresh Basil
1/2 tsp. Sugar
Kosher Salt
Fresh Ground Black Pepper

In a large pot, over medium heat, Add the Olive Oil, Onions, Garlic and Peppers and cook for 5 minutes until they begin to get translucent. Add the Eggplant, Zucchini, Yellow Squash, Tomatoes, Rosemary Sprig, Sugar and Thyme. Check for seasoning and add Salt & Pepper to your taste preference and let this mix cook gently over medium-low heat for 15- 20 minutes to allow the vegetables to gently breakdown and marry their flavors together. It is ok for the Ratatouille to have some excess liquid. You can thicken it up with a little Tomato Paste.

Add the Chopped Basil at the very end so the flavor is more pronounced, place in a bowl and keep in a warm oven.

Grill what ever your fresh catch of the day is and serve with your Ratatouille. Save any leftovers in the fridge for up to 5 days. It is great to eat cold or to re-heat again. Like braised Cabbage, it gets better during each preparation rotation.

Some Notes
I used Cipolinni and Red Pearl onions, but a basic Chopped Onion is what the recipe calls for. The smaller the Zucchini and Yellow Squash, the smaller the seeds and the better they are for this recipe.

To peel a tomato, remove the core and X the bottom, then bring a small pot of salted water to a simmer. Dip the tomato in the water, making sure it is covered for 10-25 seconds. Remove and cool with cold water. Use a paring knife to remove the skin.