recipesBridget MalcolmComment

Ratatouille Recipe

recipesBridget MalcolmComment
Ratatouille Recipe

I am obsessed with this recipe! My auntie taught it to me when I was complaining that I could never get cooking eggplant right. Short of using a huge amount of oil, I would always dry it out and char it. Not yum. But this recipe is amazing – the juice from the tomatoes runs into the pan, giving the rest of the vegetables a sweet tenderness that is pretty damn good. I usually find that I have to drain the water out half way through maybe once, then at the very end I like to crank the heat for about fifteen to twenty minutes, to get the vegetables to caramelize a bit. I have started to add a little spinach at the very end on the bottom and letting it wilt a little for some extra greens. Just don’t add it at the start, because it will disappear…

Ingredients

  • one eggplant

  • one sweet onion

  • One zucchini

  • Two peppers

  • Two Handful cherry tomatoes

  • three large heirloom tomatoes

  • Handful green beans

  • Handful basil

  • Two capfuls of olive oil

  • Two capfuls of balsamic vinegar

  • Pepper to taste

 

Instructions

  1. Preheat oven to 350°F, line a deep roasting tray with parchment paper

  2. Slice and salt the eggplant, set aside 

  3. Chop all the vegetables into small bites, put in tray

  4. Wash salt and sweated liquid off eggplant, chop small, put in tray

  5. Add olive oil (about a spoon full if you don't have a cap on your bottle)

  6. Add pepper and basil, stir to combine

  7. Roast in oven until all mushy and not too much liquid - usually about 45-60 minutes

  8. Turn up heat to 390°F when all the vegetables are cooked, cook for an extra 15 minutes. (This step is optional – I have just always had a thing for nearly burned vegetables)

  9. Add balsamic vinegar at the end, stir

I usually eat the whole tray, so I double the amount and save the second tray for lunch the next day :)

 

Peace and Love,

Bridget