Classic ratatouille is time consuming and labor intensive. Also fabulously delicious.
Unfortunately, I don't have the time or patience to cook the authentic recipe these days. Especially not for Passover.
So, whereas a cartoon rat might win raves for his ratatouille, and my version might not be quite so beautiful as the one in the Disney movie (Ratatouille), here are the benefits to my recipe:
it's easy: about 30 minutes prep time
it's quick (less than 30 minutes to cook)
it's a perfect dish for Seders, vegetarian meals or side dishes, any old dinner
it's fabulously delicious
So here's the recipe:
- 1/3 cup olive oil, approximately
- 8 thick scallions, chopped
- 6 large cloves garlic, chopped
- 1 medium fresh chili pepper, deseeded and chopped
- 2 cups diced eggplant
- 1 cup diced red bell pepper
- 2 cups diced zucchini
- 8 large tomatoes, chopped
- 6-8 tablespoons chopped fresh basil
- salt and freshly ground red pepper to taste
Heat 3 tablespoons olive oil in a large sauté pan over medium heat. Add the scallion, garlic and chili pepper and cook, stirring frequently, for one minute. Add the eggplant and bell pepper and cook, stirring often, for 4-5 minutes or until the vegetables have softened. Pour in the remaining olive oil and add the zucchini (add more olive oil if the vegetables start to stick to the bottom of the pan). Cook for 3-4 minutes, stirring frequently. Add the tomatoes and basil and cook, stirring frequently, for 12-15 minutes or until the vegetables are soft and there is little liquid left in the pan. Season to taste with salt and pepper.
Makes 8 servings