Ratatouille is a classic french vegetable stew cooked low and slow for 2 hours. This version uses canned tomatoes making prep easier. I made this stew for the first time after reading the book French Women Don’t Get Fat. By the way, after I read this book I had this inexplicable need to run out the store and buy leeks and a bottle of Veuve Clicquot champagne which is now my favorite bottle of bubbly. Hmmm, I wonder how much their champagne sales jumped after this book was published.
What to make with leftover Ratatouille
Ratatuoille is a gift that keeps on giving. I do make a very large batch because not only do I get several meals within the first few days, but I also freeze some to enjoy another time.
- The first time around I eat it like a bowl of stew garnished with lots of fresh basil and a little shaved Parmesan cheese. (Pro tip: potato peeler on a fresh piece of Parmesan).
- I have also served this next to sauteed chicken and over pappardelle noodles.
- I’ve used it as an omelette and frittata stuffing.
- My absolute favorite is to use leftover ratatouille as a pizza sauce topped with mozzarella and goat cheese.
Now, I’m really looking forward to having this pizza! There is one more note I’d like to pass along, and that is to not over stir or over cook this dish otherwise you end up with mush. So I definitely cook it on the lowest possible flame, and only stir once half way through very gently. Bon Appetit!
Ingredients for Ratatouille
2 lbs eggplant, diced (about 3 medium)
2 lbs zucchini, diced (about 6 medium)
2 (1 lb) cans diced tomatoes
1 bulb of garlic
2 tablespoons extra-virgin olive oil
salt and pepper
freshly chopped parsley or basil, for garnish
optional: shaved Parmesean
Ratatouille - The Dish That Keeps on Giving
Ingredients
- 2 lbs eggplant, diced (about 3 medium)
- 2 lbs zucchini, diced (about 6 medium)
- 2 (1 lb) cans diced tomatoes
- 1 bulb of garlic
- 2 tablespoons extra-virgin olive oil
- salt and pepper
- freshly chopped parsley or basil, for garnish
- optional: shaved Parmesean
Directions
- Step 1 Dice the eggplant in 1 inch pieces, sprinkle with salt and set aside in a colander lined with paper towel to let the eggplant sweat out its bitterness.
- Step 2 Dice zucchini in 1 inch pieces.
- Step 3 Using a garlic press, squeeze the cloves of an entire bulb of garlic into a small bowl.
- Step 4 Using fresh paper towel blot the eggplant dry.
- Step 5 Add two tablespoons of oil to a large stock pot.
- Step 6 Add half of the eggplant to the stock pot.
- Step 7 Add half of the zucchini to the stock pot.
- Step 8 Add one can of tomatoes to the stock pot.
- Step 9 Sprinkle half of the garlic over the tomatoes.
- Step 10 Sprinkle this layer with a large pinch of salt and pepper.
- Step 11 Layer the other half of the ingredients in the same order topping the tomatoes with another large pinch of salt and pepper.
- Step 12 Simmer on low heat for two hours giving the stew a good stir after the first hour.
- Step 13 Serve with freshly chopped parsley or basil for garnish, and optionally, shaved Parmesan.
This was very good! I had never cooked with eggplant before, and it was delicious! 🙂 I did find that the spices gave it a very "Italian" flavor, though, so I think I'll play with the seasonings a bit. I threw in about 6 frozen chicken tenderloins in the last 20 minutes of simmering and it all came out perfectly cooked. Overall, a wonderful and simple dish!