Friday, June 26, 2009
I love that movie. Don't you? You can read the history of this dish via wikipedia. Several weeks ago, a friend of mine sent me a recipe for a "chick pea ratatouille." It was a sign that I had to make it. Unfortunately, I didn't have any chick peas. Grr...
But I did have most of the veggies for an almost traditional ratatouille. I cut the eggplants and zucchini into thin coins. Helps it cook faster rather than going for cubed. I also sautéed the vegetables to help speed up the process of baking in the oven. Topped it with some shredded parmesan and let it melt for the last 5-10 min of baking. It gave the top crust a nice crunch that paired great with the tender veggies. Also the juices from the tomato mix with the veggies making a nice little sauce underneath.
Really simple easy dish to make. No need for anything fancy. I served it with a couple of sausage slices. You can have it with some toasted bread or rice, too.
Here's my adaptation of the ratatouille.
adapted from recipe on Epicurious and from my friend's "Chick Pea Ratatouille."
1 can fire-roasted tomatoes (drained, but keep 1/3 of the liquid)
2 medium zucchini - sliced or cubed
2 medium Japanese eggplant - sliced or cubed
1/2 large onion - sliced
1 large garlic clove (minced)
1/3 c shredded cheese
1 Tbsp Dry Rosemary
1 Tbsp Dry Thyme
Preheat oven 425˚F
Drain most, but not all of the juices from the fire-roasted tomato.
Heat a tiny drizzle of olive oil in a pan, sauté the garlic and onion. Remove from pan when onions are slightly tender. Season with a little salt and pepper.
Heat another drizzle of oil, sauté the bell peppers. Remove from pan when nearly tender.
Heat a third drizzle of oil, saute the eggplant and zucchini until slightly tender. Season with the dry rosemary and dry thyme.
Take a baking dish or 9-inch pie tin. Layer a portion of the eggplant and zucchini, followed by half the onions, bell peppers and fire-roasted tomato. Do this layering a second time topping it with a few eggplants and zucchini slices. Drizzle the tomato juice over the finished dish.
Place in the oven for 30 min. 5-10min before removing, sprinkle some shredded cheese and baked until melted.