21. Ratatouille
Ingredients
- 1 pound eggplant (cut into cubes)
- 2 1/2 teaspoons salt (divided)
- 2 1/2 pounds tomatoes (peeled)
- 3 cloves garlic (crushed and chopped)
- 1/2 teaspoon black pepper
- 1/4 cup fresh basil (loosely packed, chopped)
- 3/4 cup flat-leaf parsley (loosely packed, chopped)
- 1 1/2 pounds onions (white, thinly sliced)
- 3 bell peppers (red or yellow, cored, seeded, and chopped)
- 2 pounds zucchini (cut lengthwise and then into 1/2-inch slices)
- 2 pounds yellow squash ( cut lengthwise and then into 1/2-inch slices)
- 1/3 cup white wine (dry)
- 1 to 2 tablespoon olive oil (good quality extra virgin, plus additional for serving)
Instructions
- Gather the ingredients.
- Place a single layer of paper towels on 2 large plates. Place the cubed eggplant onto the plates and sprinkle with 1 3/4 teaspoon salt. Allow the eggplant to sit for 20 minutes.; this is known asdegorgement, which means the salt disgorges any liquid in the eggplant which is absorbed by the paper and makes the dish less soggy.
- In large saucepan, gently cook the tomatoes, garlic, black pepper, basil, and parsley, uncovered, over medium heat. Do not boil the vegetables as this will turn them into a soggy mess, the vegetables cooked slowly will keep each of them distinct.
- In a large skillet, sauté the onions and bell peppers in a small amount of olive oil over medium-high heat for 10 minutes, stirring occasionally, until the vegetables are lightly browned. Remove the skillet from the heat and transfer the browned vegetables to the tomato mixture.
- Pat the eggplant dry with a fresh paper towel and add it, along with the zucchini to the tomato mixture.
- Cover the pot and cook the stew over low-medium heat for 45 minutes, until the vegetables are tender. Add the white wine and 3/4 teaspoon salt and cook for an additional 5 minutes.
- Enjoy!
