Ratatouille

Here is the recipe that I promised in my post last week. The salmon with Pickled Cucumbers and Asparagus is flanked by Ratatouille. Here’s the recipe! ENJOY

RATATOUILLE

Ingredients:
2# Zucchini, diced in ¼” pieces, tossed with 1 tbl. Sea salt
1# Globe Eggplant, diced in ¼” pieces, tossed with 1 tbl. Sea salt
2 Medium Red Bell Peppers, diced in ¼” pieces, tossed with zucchini
1 Large Sweet Onion, finely minced
1 Head Garlic, Peeled and finely minced
1 28 oz. Can San Marzano Peeled Tomatoes
1 14.5 oz. Can TJ Diced & Fire Roasted Tomatoe
¼ Cup Sea Salt
½ Cup Extra Virgin Olive Oil
¼ Cup Herbes de Provence
¼ Cup Aged Balsamic Vinegar
¼ Tsp. Spanish Saffron Threads, crushed
Can Olive Oil Spray

Equipment:
1 3 ½ qt. Round or Oval Enameled Dutch Oven (Le Creuset)
2 Oiled Baking Sheets
Large Stainless Bowl, Colander, Wooden Spoon

Wash and dice zucchini and bell peppers, toss with 1 tbl. Sea salt and place in colander to drain excess moisture. Wash and dice eggplant, toss with 1 tbl. Sea salt and place in stainless bowl. Preheat oven to 350 degrees. Mince garlic
and onion and set aside. Put zucchini and bell pepper on oiled baking sheet, spray with oil, bake for 20 minutes and set aside. Do the same thing with eggplant and set it aside.

Heat dutch oven on stovetop with ¼ cup olive oil. Saute onions until clear. Add garlic and Herbes de Provence and sauté for 5 more minutes. Toss in crushed saffron. Add eggplant, zucchini and peppers and cook for 5 more minutes. Add San Marzano tomatoes and break into small pieces with spoon.
Add diced, fire roasted tomatoes and cook all ingredients for 10 more minutes
on low heat. Add aged balsamic vinegar and continue to simmer for 5 or 10 more minutes on low. Cover the dutch oven and let rest for ½ hour. Uncover and let cool completely.

Ratatouille is done and can be served for a week or 10 days. As a hot side dish with lamb, pork or chicken. Add a couple of your favorite sausages and it is a main dish. Serve it cold as a salad for lunch. Fold it into a breakfast omelet. Julia Child introduced this Southern French classic to America in 1960. Enjoy
it today as people across the US and France have for more than a half century!