Walkaway Ratatouille
by Charlie McCarthy, Sr.
Cookware
- Dutch oven
Ingredients
- 1/3 cups olive oil
- 2 onions
- 8 cloves garlic
- 1 tsp salt
- 1/4 tsp pepper
- 1 1/2 tsp herbes de Provence
- 1/4 tsp red pepper flakes
- 1 bay leaf
- 1 1/2 lbs eggplant
- 2 lbs plum tomatoes
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 zucchini
- 1 red bell peppers
- 1 yellow bell pepper
- 1/4 tsp salt
- 1/4 tsp pepper
- 2 tbsp basil
- 1 tbsp parsley
- 1 tbsp vinegar
- 1 tbsp olive oil
- 1 tbsp basil
- salt
- pepper
Instructions
Step 1
Place a rack in the middle position of the oven and preheat to 400F. Heat olive oil in a Dutch oven over medium-high heat until shimmering. Add sliced 1-inch piece onions, smashed garlic, salt, and pepper.
Step 2
Cook stirring occasionally until onions are translucent and start to soften - about 10 minutes. Add herbes de Provence, red pepper flakes, the bay leaf and cook stirring frequently for 1 minute additional minute.
Step 3
Now stir in eggplant and plum tomatoes. Sprinkle with salt and pepper and stir to combine. Transfer the pot to the oven and cook uncovered until vegetables are tender and spotty brown-approximately 40-45 minutes
Step 4
Remove the pot from the oven and using a potato masher or heavy wooden spoon, smash and stir eggplant mixture until broken down to a sauce-like consistency. Stir in zucchini, red bell peppers, yellow bell pepper, salt, and pepper and return to the oven. Cook uncovered until zucchini and peppers are just tender - 20-25 minutes.
Step 5
Remove the pot from the oven, cover, and let stand until zucchini is translucent and easily pierced the paring knife - 10-15 minutes. Using a wooden spoon, scrape any brown bits from the side of the pot and stir back into the ratatouille. Discard the bay leaf stir in 1 tablespoon basil, parsley and vinegar.
Step 6
Transfer to a large platter or a cookie sheet and drizzle with olive oil. sprinkle the basil. Season with salt and pepper to taste.