My Favorite Ratatouille

I make this so often in the summer that I almost forgot to include it in the post. I assume everyone made it I guess.

I have used this as a vegetable, salad and appetizer because it can be served warm, at room temperature or cold. Ratouille will keep in the refrigerator for a week. Gook luck with that one.

To serve as a vegetable I serve it warm with a light grating of Swiss Cheese, as a salad cold on a bed of shredded lettuce, or as an appetizer, cold or at room temperature with crackers, bagel chips or something similar.

My Favorite Ratatouille
depends on how you're serving it
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2 medium zucchini
1 medium eggplant
1/2 cup olive oil
3 tablespoons flour
1 large onion, sliced
2 cloves garlic, peeled and minced
salt and pepper to taste
2 green, yellow, or red bell peppers, seeded and cut in strips
5 ripe tomatoes, peeled and sliced
1 tablespoon capers (optional, but highly recommended)
fresh basil leaves for garnish

Cut the zucchini in 1/4-inch slices. Cut each slice in half. Peel the eggplant and cut in 1-inch cubes. Place the zucchini and eggplant in a bowl, sprinkle with salt and let stand 20 minutes to extract excess moisture. Wipe dry and sprinkle with flour.

Heat the oil in a skillet. Cook the onion and garlic just until limp and transparent. Add eggplant, zucchini, bell peppers, salt, and pepper. Cook, covered, over a very low flame, giving a stir every now and the, for 30 minutes.

Remove the cover, lay the tomatoes on top and cook an additional 10 minutes, uncovered. Sprinkle capers on top. garnish with a few fresh basil leaves. Serve warm, at room temperature, or cold.

Remember this will keep in the refrigerator for a week.

 

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