Ratatouille (Southern French Vegetable Stew) Serves 4-6. About 60 minutes Preheat oven to 350. INGREDIENTS 1 large eggplant 3 yellow onions 3 red bell peppers 2 green summer squash 2 yellow summer squash 5 tomatoes 6 – 8 cloves garlic, peeled and sliced extra virgin olive oil 2 tablespoons fresh rosemary, finely chopped 1 large bunch fresh basil 2 tablespoons Sherry vinegar or Red Wine vinegar red chili flakes, optional DIRECTIONS Cut the eggplant into ½ inch cubes. Sprinkle with salt and allow to sit for 20-30 minutes in a colander. While the eggplant sits, peel and slice garlic, dice the onion, and cut all vegetables into ½ cubes. Rinse the salt from the eggplant with cold running water and dry thoroughly. In a large heavy bottomed pan heat olive oil over medium heat and cook the eggplant until golden. Remove the eggplant from the heat, drain on paper towel, and set aside. In the large oven proof skillet, heat olive oil over medium heat and add the diced onion until slightly softened and translucent. Add the sliced garlic, chili flake, rosemary, and the vegetables, including the eggplant and season with salt and pepper. Cook the vegetables over medium heat stirring occasionally, being careful not to break up vegetables, approximately 10 minutes. Cover the vegetables with a tight-fitting lid and put them into the oven to cook for 30-40 minutes until soft. Remove from the oven and add the sherry vinegar and freshly chopped basil leaves. Stir the basil in and allow the pan to cool with the lid slightly askew to allow the steam to escape. The Ratatouille should remain vibrant in color with a smooth and creamy consistency!
CHEFS TIPS Can be made 1 day ahead of time. For best results, make the Ratatouille in a generous quantity. Stores well refrigerated for 1 week, the perfect leftover food!
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