Walkaway Ratatouille
by Charlie McCarthy, Sr.
Ingredients
- olive oil
- 2 onions
- 8 cloves garlic
- salt
- pepper
- 1.5 tsp herbes de Provence
- 1/4 tsp red pepper flakes
- 1 bay leaf
- 1.5 lbs eggplant
- 2 lbs plum tomatoes
- 2 zucchini
- 1 red bell peppers
- 1 yellow bell pepper
- 2 tbsp basil
- 1 tbsp parsley
- 1 tbsp vinegar
Recipe
- Place a rack in the middle position of the oven and preheat to 400F. Heat 1/3 of a cup of olive oil in a Dutch oven over medium-high heat until shimmering. Add sliced 1-inch piece onions, smashed garlic, 1 teaspoon of salt, and 1/4 teaspoon pepper.
- 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 one additional minute.
- Now stir in eggplant and plum tomatoes. Sprinkle with 1/2 teaspoon of salt and 1/4 teaspoon of pepper and stir to combine. Transfer the pot to the oven and cook uncovered until vegetables are tender and spotty brown-approximately 40 to 45 minutes
- 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, 1/4 teaspoon of salt, and quarter teaspoon of pepper and return to the oven. Cook uncovered until zucchini and peppers are just tender - 20 to 25 minutes.
- Remove the pot from the oven, cover, and let stand until zucchini is translucent and easily pierced the paring knife - 10 to 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.
- Transfer to a large platter or a cookie sheet and drizzle with remaining 1 tablespoon of olive oil sprinkle the remaining 1 tablespoon of basil. Season with salt and Pepper to taste.