Thursday, July 23, 2009

Karenne's Ratatouille

This comes to the blog from Karenne, who's up North now, but will soon return to the Fort. (No one ever leaves Arkansas, they just wander off for a time.)

1 medium eggplant, cut into small chunks
1 teaspoon salt 
1 large red onion, cut in bite sized chunks
2 red peppers, cut into rectangular chunks
2 green peppers, cut into rectangular chunks
2 medium zucchini, cut into thick slices
1 cup mushrooms, quartered (I prefer baby portabello)
4 cloves garlic, sliced or cut into chunks
2 tablespoons olive oil (the best you can get your hands on)
8 ounce can diced tomato (or use fresh tomato)
2 teaspoon dried basil (or 6 leaves of fresh basil)

Any other green herbs, such as Marjoram, as desired.

Sprinkle the salt onto the cut up eggplant and let it hang out on a paper towel for about 10 minutes. This will release some of the moisture from the eggplant.

When the eggplant is ready, put all of the ingredients in a clay or stoneware dutch-oven. It looks like a huge bowl. Pampered Chef makes a nice one. Make sure all of the vegetable are coated with the olive oil. If you don’t have a dutch-oven, use a couple of baking sheets.

Preheat the oven to 400 degrees. When ready, put the vegetables in the oven for about 45- 60 minutes, checking for softness every 15 minutes or so.

Serve over couscous or rice.  

*The next day, serve the left over veggies over some angel hair pasta. Grate some fresh Parmesiano-Reggiano over the top.

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