Sunday, May 2, 2010


Yes, there are tons of Ratatouille recipes out there. This is just a reminder, with fresh produce hitting the stands at the Farmer's Markets, to buy more vegetables and have fun!
' Ratatouille' is among the many names that linger from the old Provencal language. This fresh recipe from the South of France is great to pair with a variety of main dishes,a crepe filling,  a bed for grilled fish, as an appetizer. Served warm or chilled. I could go on. I think I will add a pinch of my smoked paprika to give it a more Mediterranean flavor and serve with baked eggs for Brunch.

1 med. eggplant, halved and cut in 3/8" slices
3/4 lb. small zucchini, cut in 1/2" slices
1/4 cup olive oil
salt and pepper
2 medium onions , thinly sliced
1 lb.tomatoes, peeled seeded and chopped
2 peppers, one red, one green, cored, seeded and sliced
2 cloves garlic, crushed
1 tsp. basil
1/2 tsp. thyme
1/2 tsp. ground coriander
a pinch of crushed aniseed
1 tbsp chopped parsley (for sprinking)

Sprinkle the eggplant and the zucchini slices with salt and let stand for 30 min. to draw out their liquid.
Drain them, rinse with cold water and dry on paper towels.
Heat half the oil in a large casserole, add the onions and cook over low heat, occasionally stirring, until soft (not brown). Layer the onions eggplant, zucchini, tomatoes, and peppers in the casserole, sprinkling with garlic, herbs, salt and pepper between the layers. Spoon the remaining oil on top. Cover and simmer for 30-40 min or until tender, if overcooked , they are soft and watery. If you do get alot of liquid remove the lid the last 15 min of cooking. Taste for seasoning.


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  2. Your tip for letting the eggplant and zucchini stand with the salt is the best advise! it really makes a difference and the veggies dont get soggy!