Ratatouille over Whole Wheat Fusilli Pasta
Iceberg Lettuce Salad
(with Raspberry Vinaigrette)
'tis the season of too many eggplant, zucchini and tomatoes -- and what better way to incorporate all of these, but the humble ratatouille. It's sort of a cross between the method of Bocuse and the ingredient list of Child...
2 tbs. olive oil
1 medium onion, sliced
1 small eggplant, 1/2" dice
1 small zucchini, 1/2" dice
1 red bell pepper, 1/2" dice
1 tbs. flour
2 garlic cloves, smashed
2-3 medium tomatoes, roughly diced
2 tbs. parsley, chopped
salt and pepper to taste
In a large saute pan, heat the 1 tbs. olive oil and lightly brown the sliced onions. Add the garlic for the last two minutes, then remove and set aside.
Add the additional 1 tbs. of olive oil and the diced eggplant, diced zucchini, diced red bell pepper and cook until all are lightly browned.
Add the onions and garlic back into the pan and sprinkle 1 tbs. flour over all of the ingredients, stir to incorporate, and cook for a couple of minutes.
Turn the heat down to low, add the diced tomatoes, stir to incorporate and scrape any of the flour that may have stuck to the bottom of the pan. Cook for 20-25 minutes, stirring occasionally. The final result should look fairly stew-like.
Add the chopped parsley, check for seasoning, and serve over rice or noodles.
Saturday, August 19, 2006